A juicy pan-seared beef steak cooked in beef tallow and basted with foaming rosemary butter. Resting the salted meat at room temperature before searing ensures an even edge-to-edge finish and a rich, golden crust.
1 Portion · 240 g
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Get all ingredients: set out 300 g beef steak, 10 g salt, 20 g beef tallow, 50 ml water, 20 g butter, and 5 g rosemary.
Take a plate and line it with paper towels.
Place the steak onto the paper towels and season with 10 g salt on all sides.
Cover with a bowl and let it rest for 30 minutes to 60 minutes to reach room temperature.
Preheat a stainless steel skillet over medium heat until flicked water droplets bead and glide effortlessly across the surface. That is called the Leidenfrost effect.
Add 20 g beef tallow to the preheated pan to melt.
Sear the Steak for 45 seconds.
Turn it and sear the second side for 45 seconds.
Flip it again and sear for 45 seconds.
Turn the meat over one final time and fry for 45 seconds.
Transfer the seared meat to a plate and set it aside.
Wipe the excess fat out of the skillet using paper towels.
If your pan got too burned, pour 50 ml water into the pan over medium heat to deglaze the burnt browned bits.
Discard the deglazing liquid.
Melt 20 g butter in the pan over low-medium heat.
Add 5 g rosemary into the melted butter.
Return the seared steak to the skillet.
Tilt the pan and spoon the foaming herb butter over the meat to coat it thoroughly.
Transfer the basted steak to a cutting board and let it rest for 5 minutes before slicing.
Enjoy your Steak.
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