Tallow-Poached Rib Eye Steak 🥩

By Andy Cooks · 90 min

Ingredients

Instructions

1. Pat the steak dry with paper towel, tie it with butcher's twine to hold its shape, then season generously with salt on all sides.
2. Place the uncovered steak on a rack over a tray and refrigerate overnight, uncovered, so the surface dries out and the salt stays on once it goes into the tallow.
3. Heat the beef tallow in a pot to about 80°C (176°F). Add the halved garlic, peppercorns, red chili and rosemary.
4. Take the steak straight from the fridge and pat it dry again. If you have one, insert a probe thermometer into the centre of the meat. Without a wireless probe, check the temperature with a Thermo pen from about 45 minutes to an hour in.
5. Carefully lower the steak into the hot tallow. Put the whole pot in an oven set to 80°C (176°F) and poach until the centre reaches 42–43°C (108–109°F) for medium-rare.
6. Very carefully lift the steak out of the tallow and sear on all sides in a very hot pan until deeply browned.
7. Slice and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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