Steak with Tallow Butter

Ingredients

• 2 lbs chuck steak (1.5-2 inches thick)(ask butcher to cut from chuck roast)
• 2 tbsp coarse sea salt
• 1 tsp fresh cracked black pepper
• 4 tbsp beef tallow(2 tbsp for searing, 2 tbsp for topping)
• 1 tsp flaky finishing salt(Maldon or fleur de sel)

Instructions

1. 1

   Bring steak to room temperature: Remove chuck steak from refrigerator and let sit at room temperature for 45-60 minutes. This is crucial - cold steak won't cook evenly. Pat completely dry with paper towels. Any moisture prevents proper browning.

2. 2

   Tenderize the steak: Using a 48-blade meat tenderizer, pierce the steak thoroughly on both sides. Make 2-3 passes per side, overlapping slightly. You'll feel it get softer - this is breaking down the tough connective tissue that makes chuck chewy. Don't be gentle, really work it.

3. 3

   Pound to even thickness: Place steak on a cutting board. Using a meat mallet, pound the steak to an even 1.5 inch thickness throughout. This ensures even cooking - thick spots will be raw while thin spots overcook. Take your time to get it uniform.

4. 4

   Season generously: Season both sides generously with coarse sea salt and black pepper. Use more salt than feels right - you need about 1 tablespoon per side. The salt penetrates deep during the long cook. Let sit for 15 minutes.

5. 5

   Preheat oven and prep: Preheat oven to 225°F. Place a wire cooling rack inside a rimmed baking sheet. This elevates the steak so air circulates underneath for even cooking. Pat the steak dry one more time - moisture prevents crust formation.

6. 6

   Reverse sear in oven: Place steak on the wire rack in the center of the oven. Insert an instant-read thermometer into the thickest part. Cook until internal temperature reaches 115°F for rare, 120°F for medium-rare, or 125°F for medium. This takes 60-75 minutes. Check at 45 minutes.

7. 7

   Prepare finishing tallow: While steak cooks, melt 2 tablespoons of tallow in a small bowl and set aside - this adds incredible richness when serving.

8. 8

   Heat skillet for sear: When steak reaches target temperature, remove from oven and let rest on counter for 10 minutes. Heat a cast iron skillet over high heat until smoking hot - this takes 5 minutes. You want it absolutely ripping hot for a proper crust.

9. 9

   Sear the steak: Add 2 tablespoons beef tallow to the smoking skillet. Carefully lay the steak in the pan - it should sizzle violently. Sear for exactly 90 seconds without moving. Flip and sear another 90 seconds. The crust should be deep golden brown.

10. 10

    Rest before slicing: Remove steak to a cutting board and let rest 10 full minutes. This is not optional - cutting immediately releases all the juices onto the board. While resting, the temperature will rise 5 degrees and juices redistribute.

11. 11

    Slice against the grain: Slice steak as thinly as possible against the grain - look for the direction of muscle fibers and cut perpendicular to them. This shortens the fibers making each bite tender. Arrange on a warm platter.

12. 12

    Finish and serve: Drizzle the melted tallow over the warm steak slices. Sprinkle with flaky finishing salt and a few grinds of fresh pepper. The tallow will coat the warm meat creating rich flavor. Serve immediately.

13. 13

    Storage and reheating: Store leftover steak slices in an airtight container in the fridge for up to 3 days. To reheat: bring to room temperature for 20 minutes, then sear in a hot skillet with tallow for 30-45 seconds per side - never microwave or the steak becomes tough and rubbery.

Nutrition (per serving)