Tallow-Poached Rib Eye Steak
ID: 0213e5bb...
A low-temperature cooking technique where a thick rib eye steak is gently poached in aromatic-infused beef tallow before finishing with a hard sear for an incredibly tender, juicy result.
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🍳 Cooking Flow
Tie and season the rib eye steak, then dry-brine it uncovered in the refrigerator overnight. → Infuse preheated beef tallow with aromatics and insert a thermometer probe into the steak. → Poach the steak in tallow inside an 80°C (176°F) oven until the internal temperature reaches 42–43°C (108–109°F). → Sear the steak in a blazing hot cast iron pan on all sides for a deep crust, then slice and serve.
Cooking Steps
Brief Cooking Order
Tie and season the rib eye steak, then dry-brine it uncovered in the refrigerator overnight. → Infuse preheated beef tallow with aromatics and insert a thermometer probe into the steak. → Poach the steak in tallow inside an 80°C (176°F) oven until the internal temperature reaches 42–43°C (108–109°F). → Sear the steak in a blazing hot cast iron pan on all sides for a deep crust, then slice and serve.
Introduction
A low-temperature cooking technique where a thick rib eye steak is gently poached in aromatic-infused beef tallow before finishing with a hard sear for an incredibly tender, juicy result.
Step 1
Pat the rib eye steak dry with paper towel and tie it securely with butcher's twine to help hold its shape during the slow poaching process.
Step 2
Season all sides of the tied steak generously with salt.
Step 3
Place the seasoned steak uncovered on a wire rack set over a tray, and refrigerate overnight to dry-brine.
Step 4
Preheat the beef tallow in a large pot to around 80°C (176°F) and add the halved garlic, red chili, peppercorns, and rosemary sprig to infuse.
Step 5
Remove the steak from the fridge, pat dry, insert a wireless probe thermometer into the center of the meat, and carefully lower it into the hot tallow. Transfer the pot into an oven set to 80°C (176°F) and poach until the internal temperature reaches 42–43°C (108–109°F) for medium-rare.
Ingredients List
Important Notes
The overnight dry-brining step is crucial; if the steak is wet, the salt and seasoning will wash off immediately once submerged in tallow.
Poaching time will vary depending on your oven's accuracy and the thickness of the meat. Use a probe thermometer to cook by temperature, not by time.
Ensure the searing pan is extremely hot to build a crust rapidly without overcooking the interior of the steak.
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