Preheat a high heat fire for direct cooking (round 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.

When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 15-20 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Next, dice them up on a sheet pan to completely cook off.

Preheat a skillet over the fire and melt some South Chicago Packing Wagyu Beef Tallow. Add some minced garlic to brown for 1 minute, then add your diced potatoes to cook until nice and crispy (about 8-10 minutes). Once the potatoes are good, pull off and keep warm. Clean off your skillet and get ready for the steaks.

Lather your steaks with South Chicago Packing Wagyu Beef Tallow and season thoroughly with salt, pepper and garlic powder. Preheat a cast iron skillet over a high heat fire with some Wagyu Beef Tallow in it to melt. Add the steak to the skillet to cook for 3-3.5 minutes per side or until 120F internal. When the steak is done, pull off and let cool for 10 minutes.

Deglaze the skillet with beef broth and scrape the bottom of the pan to get all the flavor. Add the rest of the pan sauce ingredients and simmer over the flames until thickened (about 10 minutes). Once good, pull off and keep warm.

Slice up your steak and serve with the potatoes, top with the pan sauce and garnish with chopped parsley. Enjoy!