Tallow Basted Seared Ribeye

hey everybody i'm chef tom with atbbq.com and this is tallow basted seared ribeye well today we're going to explore a steak cooking technique that's designed to maximize moisture flavor and texture we're doing a pan sear with some creek stone prime ribeye steaks hot cast iron which is a great way to get a nice crust on a steak but at the same time we're going to be basting now in the past we've basted with butter and or oil where you're just spooning it over the top of the steak as it cooks and that's a great way to get a lot of flavor and moisture and fat on the steak but today we're going to be using a garlic infused tallow and that's where we're going to get started so all we need to make this is garlic and tallow now this is a jar of tallow that we've rendered from brisket trimmings that you can go check out the video on how to do that if you want you don't feel like doing that yourself you can always just pick up a bucket of tallow over at atbbq.com so we're going to take a half cup of our towel here place it in a mason jar and what we're going to do here is we're essentially going to cone feed this garlic and beef fat sounds like a wonderful idea now the quickest way to get this garlic cone feed softened up anyway is to uh actually separate out these cloves peel them and then throw them in there individually rather than cooking the whole head all at once so we just need to get the skins off of the garlic and we've got a little trick for that you throw them in a mixing bowl here grab another one and put it on top and shake the heck out of it that does a pretty good job of just taking the skins off for you we're just going to plop those down in the jar and throw that on the grill but today we're cooking on the yoder smokers ys640s pellet grill currently running at 350 degrees with hickory pellets so this is going to go right here on the main cooking surface we've got the door removed because we're going to be searing over the flame today right here i've got a jar that's already been on for about an hour and this is going to show you what that end product looks like so if i reach in here and grab one of these cloves you can see how this is just melting soft to the touch that's completely done and that process like i said takes about one hour all that tala is going to melt down submerge the garlic and completely cook it through nice and gentle without over browning it so we're going to pour off that fat now and this is the fat that we're going to use to baste the ribeye this garlic infused beef tallow and we're not going to let these garlic cloves go to waste what we're going to do next is we're going to create a little compound butter here with roasted garlic and blue cheese it's kind of going to emulate some of the flavors you get out of dry aged beef we're going to add our butter here to the roasted garlic this is a cultured butter so it's also got a little bit of extra funk to it already and it's a salted butter which i i don't often use a salted butter but it's going to work just fine for what this is today we're going to add to that about a quarter cup of smoked blue cheese crumbles so a lot of earthy funkiness going on here then just a little bit of acidity with a tablespoon of our pit fire hot sauce and if this was unsalted butter i'd add a little bit of kosher salt to it but since it's already salted we're just going to add some fresh cracked black pepper and now this we can just kind of mash all together mash that garlic right into it and once i get this fully incorporated we're just going to leave this at room temperature because the plan here is after we get our steak seared off we put a little butter down on the plate underneath the steak and that steak just melts the butter underneath it and a little bit of this butter on top of the steak to melt right into the meat let's have a little taste oh man the garlic and the blue cheese together incredible this really does emulate some of those flavors you get out of a dry aged steak which makes it a great way to finish a wet age steak we talk about wet age it's just inside the package that it's cryo-ed in i'll show you right here this right here is creek stone prime rib eye steak bone out and you can actually age it inside of this package for about 30 days to really get some extra tenderness and flavor out of it it's not the same as a dry age steak it's much different process you don't ever want to open it because as soon as you do and that oxygen gets in there you can really start to spoil the meat but if you leave it inside that cryo a month in the fridge just like that it's going to add a lot of flavor any longer than a month though starts to deteriorate so i don't go much longer than a month personally now back at the grill now before we get these steaks seasoned up we want to make sure our cast iron is nice and hot ready for the sear so we're going to throw the finex into the grill we just scoot our uh tallow over for now also going to move the baffle all the way in to kind of concentrate all that heat right here in this hot spot now we also want to crank the temperature up to 500 now just a little bit higher this is going to constantly feed pellets to keep our fire hot let's go season the steaks now before we hit this with some rub we're just going to put a little bit of hot sauce on here for binder you can use just about anything oil mustard you're not going to notice the flavor all that much in the end just something for that rub to stick to and it doesn't have to be much speaking of the rub today we're using the cattleman's girl california tri-tip now this is a great steak rub savory flavors onion garlic pepper as you can see it's really chunky too it's got great texture to it that's a little bit dangerous when you're searing steaks in a flat cast iron skillet though so what we're going to do today thrown some into the spice grinder to break it down nice and fine that way we don't scorch any larger pieces of the seasoning and when we grind it down really fine like this it just kind of melts into the meat when we're doing large smoked pieces of meat that texture that chunky texture on the rub is a great thing it helps with the bark but when you're doing a hot and fast sear on a flat surface you want to be careful not to scorch it this kind of gets around that all right skillet's nice and hot now so we're going to get our garlic tallow down also going to throw some rosemary and thyme in there just add a little bit of that herb essence to it and i'm going to just do one of these steaks at a time right now you could you could fit both of them in here but you're going to get a better sear if you give it some good surface area so go with a larger skillet if you want to do two at the same time [Music] and the idea here is this is going to start to form a nice crust on the bottom and then while it's doing that we're going to tip this down and grab some of this fat and just start to baste it over the top [Music] they're already smelling the rosemary we're actually cooking it from the top just a little bit while we do this now you don't have to baste the entire time that it's sitting there you can also just let it sit form that crust on the bottom occasionally basting that fat over the top but i'm not going to close the door i want to make sure we get a nice crust on this without packing too much heat or keeping too much heat in there that way the outside gets brown before the internal temperature comes up too high now like i said we're just over 500 degrees which means that it's constantly feeding pellets which means that it's constantly getting hit with that flame on any other cooker you're just going to want to make sure that it's as hot as possible anywhere over 500 degrees we're starting to get some really nice color and sear on there use just a little bit more though all right let's check this out that is a good looking sear on there time to hit the other side now we're just gonna continue this process got our garlic herb tallow basting that right over the top [Music] and just look at the surface when that fat hits it it's like you're frying this steak with this hot tallow [Music] let's check the internal temperature to get a gauge for where we're at still in the 90s that's great that means we're going to get a really great sear on the opposite side as well it also means that for the time being we can go ahead and close the door on the grill to speed up this process all right so we've come up to 130 now on the internal temperature pretty ideal for a rib eye for my taste so we're ready to pull this thing off of here so here's the plan we put down a dollop of our blue cheese butter we're gonna set the steak right on top of that another little dollop on top of the steak and just let it melt into it as it rests meanwhile we'll go cook that other steak so here's our first steak it's rested for about 15 minutes now still temping at like 125 though so it's still nice and warm you can see all these juices that have collected down here some of that's juice some of that's fat you can see some of that fat suspended in it all of it is flavor now this is our second steak it's only been resting for a few minutes now you can see how much less juice there is it's going to rest just a little bit longer before we cut into it i'm going to go ahead and slice into this first one and get a little taste of it just soak up some of these juices on here it's unbelievable is the beefiest it's so tasty just flavor and it's nothing overpowering it tastes like beef all that tallow all that juice that's come out we're sopping it back up and then the funkiness i mean you really almost get the impression that you're eating a dry aged steak because of that blue cheese inside that garlic butter super tender for me that's the cook i want i want it 130 to 135 so some of that fat is rendered out you don't get as much pink at that spot but if you're cooking strips go for it 120 snag it off early the rib eye and that fattiness just needs a little bit more time just a little bit more heat that's pretty well ideal well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today's video if you enjoy the recipe hit that subscribe button and if you have any questions or comments if there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to atbbq.com the sauce all things barbecue where barbecue legends are made

Channel: allthingsbbq

Views: 43,334

Rating: 4.9610538 out of 5

Keywords: atbbq, allthingsbbq, all things bbq, all things barbecue, bbq, barbecue, grill, grilling, grilled, steak, ribeye, prime, beef, tallow, baste, basted, compound butter, blue cheese, hot sauce, garlic, confit, roasted garlic, creekstone farms, finex, cast iron, skillet, yoder, yoder smokers, pellet, pellet grill, ys640, ys640s, chef tom, the sauce, seared, sear, searing

Id: q_od0hMJ3QE

Length: 11min 49sec (709 seconds)

Published: Fri Jul 23 2021