Tallow Basted Seared Ribeye

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Tallow Basted Seared Ribeye!

Creekstone Farms Prime Ribeye Steaks: https://www.creekstonefarms.com/collections/natural-black-angus-beef/products/natural-prime-ribeye-steaks

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/tallow-basted-seared-ribeye/)
RECIPE COOKED ON: (https://www.atbbq.com/brands/yoder-smokers/yoder-smokers-pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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40 replies
  1. Teo P
    Teo P says:

    Started great until went overboard with the hot sauce, seasoning, and blue cheese….

    There's no point to cooking high quality meat if you're going to cover it up with a ton of unnecessary flavors.

    The garlic, tallow and rosemary with finishing salt at the end would have been enough.

    Reply
  2. Scott
    Scott says:

    Thanks Tom! Wife is on her way home with some Angus Ribeye and this is how it's gonna be. Hey, let's get the band back together and have Chef Britt come by and do a duo cook, yeah?

    Reply
  3. Brady McPhail
    Brady McPhail says:

    So, I’m going to follow that video step by step for Sunday’s dinner, thank you very much! Could I add the remaining fat and goodness from searing the steaks back into my tallow can after straining the junk out?

    Reply
  4. campguy
    campguy says:

    i made some beef tallow out of a prime brisket trimmings……….i have used it to make steak fries and they tasted great…….but the tallow smells strongly and I wondered if that is common with home rendered tallow. ….if somebody knows that smell is NORMAL or ABNORMAL please reply…..it's been stored in my fridge

    Reply
  5. Mike Hamer
    Mike Hamer says:

    Was pickling some peppers last weekend and used some garlic in with the peppers. Needed to get the skins off a bunch of them and couldnt find an easy way online. Chef Tom reading my mind.

    Reply
  6. Matthew Morales
    Matthew Morales says:

    Awesome! This is the only way I like my steaks cooked now. I have never had a dry aged steak before but thanks for the tip on adding some funkiness and mimicking that added taste.

    Reply
  7. ryguyw1
    ryguyw1 says:

    That’s the same way I infuse duck fat with garlic for the smashed potatoes you taught us! My family requests those all the time. This is also the best looking steak I have ever seen. Well done mate!

    Reply

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