Steak in Beef Tallow sliced and topped with the Hatch Chile Blue Cheese Sauce.

This Steak in Beef Tallow is out of this world! It’s the perfect flavorful, hearty meal to make over the fire. The tallow makes this “confit” because we are cooking the beef in beef fat. Top it all off with the Hatch Chile Blue Cheese Sauce, and you’re in heaven! Serve it up for dinner any night of the week!

What is Beef Tallow

Tallow is a form of rendered beef fat typically used as a cooking oil. It has a similar consistency to Butter, but due to its very high smoke point of around 400F, beef tallow is great for high-heat cooking like deep frying, searing, and sauteing meats.

The beef tallow melting in the dutch oven.

You can make your own beef tallow or grab some from the store, which is what I did. Either way cooking your steak in animal fat helps lock in the flavor, furthermore, giving you a tender, mouthwatering steak. 

Why You’ll Love Steak in Beef Tallow

This Beef Tallow Steak is next level! It’s a twist on my recipe from last year,  Steak in a Butter Bath. However, this is closer to Steak Confit as we cook in beef fat instead of Butter. The cooking process helps to add some fat flavor to the meat while also making a decent crust.

The steaks on a cutting board next to onion rings.

The blue cheese sauce is just a bonus, but well worth adding. You’ll love how much flavor is packed into this juicy steak and how straightforward it is to make! Despite the long cooking process, you’ll only need 30 minutes of prep time!

For other recipes utilizing tallow, check out my Grilled Ribeye with Beef Tallow Fries, Smoked Beef Shank and Texas Smoked Brisket.   

How to Make Steak in Beef Tallow

Steak in Beef Tallow Ingredients

Steak:

  • Steaks, Ribeyes, or New York Strip Steaks
  • Kosher Salt
  • Black Pepper
  • Garlic Powder
  • Onion Rings

Confit:

  • Rosemary Sprigs
  • Thyme Sprigs
  • Garlic Cloves
  • Beef Tallow (store-bought or homemade beef tallow will do)

Hatch Chile Blue Cheese Sauce:

  • Heavy Cream 
  • Beef Broth
  • Blue Cheese Crumbles
  • Diced Hatch Chiles
  • Black Pepper
  • Kosher Salt

Let’s Get Cooking 

First, preheat a grill to 275-300F for indirect cooking. Then, add a dutch oven hanging over the fire to preheat for 5 minutes (control the heat of the dutch oven by raising or lowering it on the hanging post).

Prep the Steaks

Add the beef tallow to the dutch oven and let it melt (about 5 minutes). Next, add your rosemary, thyme, and garlic cloves to the tallow to infuse for 5 minutes. When the tallow is between 120-160F, add the plain steaks to it, ensuring they are fully submerged and cook until they are 115F internal (about 10-15 minutes). Once the ribeye steaks in beef tallow are done pull them off and let them rest for 10 minutes.

The steaks cooking in beef tallow in the dutch oven.

While the steaks rest, build a high heat fire (around 400F) for searing on your grill.

Pat the steaks dry from any excess tallow and then season on all sides with salt, pepper, and garlic powder. Add the steaks to the grill to sear steaks for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done, and keep warm.

The steaks being pulled from the beef tallow.

Make the Steaks Sauce

Next, add a skillet to the grill at medium heat (about 300F) to heat up so that we can make our Hatch Chile Blue Cheese Sauce. Add some beef broth and heavy cream and let simmer for 2-3 minutes. Next, add your blue cheese crumbles and hatch chiles. Simmer over the flames, stirring often, until it has thickened and reduced (about 10-15 minutes). Once done, pull off and keep warm.

The steaks getting their final sear directly over the flames.

Slice your steaks and then top those slices with the Hatch Chile Blue Cheese Sauce. Garnish with chopped chives and fresh herbs, serve and enjoy!

For other steak sauce recipes, check out my Cajun Rubbed Steak with Bourbon Street Sauce, Bison Tenderloin with Cognac Cream Sauce and Steaks with Gorgonzola Mushroom Cream Sauce.

What to Serve with Steak in Beef Tallow

Steak is one of my favorite things to serve because it pairs well with almost anything. Serve it with mashed potatoes, french fries, roasted vegetables, or any of your favorite side dishes!

Storage

If you find some leftovers from this Steak in Beef Tallow recipe, then place them in an air-tight container and store them in the fridge for up to 3-5 days. Alternatively, you can put your leftovers in a vacuum-sealed freezer bag and store them in the freezer for three months.

A final shot of the served steak in beef tallow.

Reheating/Leftovers

To reheat your steak leftovers, arrange them on a baking sheet and place them in the oven at 375F until warm. If they’re coming from the freezer, thaw them and then follow the same process. 

FAQs

Is beef tallow healthy?

The short answer is yes, because beef tallow is like coconut oil and other oils that contains natural and healthy refined saturated fats and some vitamins. 

Is beef tallow the same as lard?

The difference between the two is that lard is pork fat, while tallow is beef fat. Though they are used similarly. 

Next time you’re craving a hearty meal, give this Steak with Beef Tallow a go! It’s a great meal for any occasion and pairs well with many side dishes!

For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.

Steak in Beef Tallow sliced and topped with the Hatch Chile Blue Cheese Sauce.

Steak in Beef Tallow

Steak in Beef Tallow for a fun way to cook some steaks and lock in that beefy flavor we all know and love.
Author:Derek Wolf
5 from 2 votes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 3 People

Ingredients 

Steak:

  • 3 Steaks Ribeyes or NY Strips
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Powder
  • Onion Rings for serving

Confit:

  • 3-4 Rosemary Sprigs
  • 3-4 Thyme Sprigs
  • 4 Garlic Cloves smashed
  • 1 qt Beef Tallow

Hatch Chile Blue Cheese Sauce:

  • 1 cup Heavy Cream
  • cup Beef Broth
  • 3 tbsp Blue Cheese Crumbles
  • 2.5 tbsp Diced Hatch Chiles
  • 1 tsp Black Pepper
  • Kosher Salt to taste

Instructions 

  • Preheat a grill to 275-300F for indirect cooking. Add a dutch oven hanging over the fire to preheat for 5 minutes (control the heat of the dutch oven by raising or lowering to the heat).
  • Add the beef tallow to the dutch oven and let melt (about 5 minutes). Next, add your rosemary, thyme and garlic cloves to the tallow to infuse for 5 minutes. When the tallow is between 120-160F, add the plain steaks to it making sure they are fully submerged and cook until they are 115F internal (about 10-15 minutes). Once the steaks are done & have hit temperature, pull them off and let them rest for 10 minutes.
  • While the steaks rest, build a high heat fire (around 400F) for searing on your grill.
  • Pat the steaks dry from any excess tallow and season on all sides with salt, pepper and garlic powder. Add the steaks to the grill to sear for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done and keep warm
  • Next, add a skillet to the grill at medium heat (about 300F) to heat up. Add some beef broth and heavy cream and let simmer for 2-3 minutes. Next, add your blue cheese crumbled and hatch chiles. Simmer over the flames, stirring often, until it has thickened and reduced (about 10-15 minutes). Once done, pull off and keep warm.
  • Slice your steak and top with the Hatch Chile Blue Cheese Sauce. Garnish with chopped chives, serve and enjoy!

Video

Nutrition

Calories: 3527kcal | Carbohydrates: 12g | Protein: 51g | Fat: 378g | Saturated Fat: 291g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 59g | Cholesterol: 233mg | Sodium: 4976mg | Potassium: 903mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1449IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 5mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

5 from 2 votes (1 rating without comment)

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