Go Back
–+ servings
A grilled steak with the perfect crust.
Print Recipe
5 from 1 vote

How to Get a Crust on Steak

Today I'll show you how to get a crust on steak that is so freakin' delicious thanks to the tallow infused with extra flavor.
Prep Time10 minutes
Cook Time30 minutes
Minimum time in fridge for brine4 hours
Total Time4 hours 40 minutes
Course: Dinner
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Steak:

Black Gold:

  • 2 cups Beef Tallow
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Oregano
  • 2 Green Onions
  • 1 head of Garlic halved
  • 1/2 Lemon

Instructions

Black Gold:

  • Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F.
  • Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep.

Steak:

  • Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel.
  • Preheat your grill for high heat direct cooking (about 400-450F).
  • Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down.
  • Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy!

Video

Notes

What is the Maillard Reaction? 
The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.

Nutrition

Calories: 4738kcal | Carbohydrates: 10g | Protein: 93g | Fat: 500g | Saturated Fat: 384g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 80g | Cholesterol: 276mg | Sodium: 242mg | Potassium: 1422mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 10mg