Tallow-Poached Rib Eye Steak A low-temperature technique for cooking a thick steak by gently poaching it in beef tallow with aromatics, then finishing with a hard sear. Ingredients - 1 large thick rib eye steak (about 1.5kg) - 3 l beef tallow - 1 head of garlic, halved - 1 sprig rosemary - 1 red chili - 12 peppercorns - 2 tsp salt, for dry brining Steps 1. Pat the steak dry with paper towel and tie it with butcher’s twine — this helps it hold its shape while it slowly poaches. Season generously with salt, on all sides. 2. Place the steak uncovered on a rack set over a tray. Refrigerate overnight, uncovered. This step matters: if the steak isn’t properly dried out, the salt will just wash off as soon as it goes into the tallow. 3. Preheat the beef tallow in a pot to around 80°C (176°F). Add the garlic halved, peppercorns, chili, and rosemary. 4. Take the steak straight from the fridge. Pat it dry again, then insert a probe thermometer into the center of the meat if you have one. (If you don’t have a wireless probe, you’re going to need to use a Thermo pen to check the temperature of the sake starting at about 45 minutes to an hour) 5. Carefully lower the steak into the hot tallow. Place the whole pot in an oven set to 80°C (176°F) and poach until the internal temperature reaches 42–43°C (108–109°F) for medium-rare. 6. Very carefully remove the steak from the tallow and sear it on all sides in a really hot pan until deeply browned. 7. Slice and serve. Notes Poaching time will vary a lot depending on the thickness of your steak and how accurate your oven is — use a probe thermometer if you have one and go by temperature, not time. The overnight dry brine is what lets the seasoning actually stay on the meat once it hits the hot tallow.
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