Pan-Seared Ribeye in Tallow

Ingredients

• 2 ribeye steaks (about 3 cm thick), at room temperature
• 2 tbsp Tallow & Flame beef tallow
• Salt and freshly ground pepper
• 2 sprigs thyme
• 2 garlic cloves
• 1 knob butter (optional)

Method

1. Pat the steaks very dry and season generously with salt and pepper.
2. Heat a cast-iron pan over high heat and add the tallow. Let it get properly hot — just shy of smoking.
3. Lay the steaks away from you and sear, undisturbed, for 2–3 minutes until a deep crust forms.
4. Flip, add the thyme, garlic and butter, and baste the steaks with the foaming fat for another 2–3 minutes for medium-rare.
5. Rest on a board for 5 minutes before slicing against the grain.
6. Spoon over a little of the pan fat to serve.