Ingredients
32 oz rib eye steak (2 inch)
1 cup beef fat
8 clove garlic
6 sprigs fresh rosemary
6 tbsp butter
kosher salt
handful maldon salt
Tools
1 baking dish
1 pan
1 thermometer
Directions
Step 1
Try and purchase steak ahead of time. Set in fridge on a rack overnight uncovered to dry out.
32 oz rib eye steak (2 inch)
Step 2
Trim off beef fat and render down on medium-low heat about 20-30 mins. Strain and let cool.
1 pan
Step 3
Put steak in freezer for 30-40 mins.
32 oz rib eye steak (2 inch)
Step 4
Preheat oven to 200F
Step 5
Take steak out of freezer. Season both sides generously with salt (enough to coat).
32 oz rib eye steak (2 inch)
kosher salt
Step 6
Heat a pan and place beef fat in. Get smoking hot. Sear both sides until just turning brown, about 2-3 mins a side. Sear edges too.
1 cup beef fat
1 pan
Step 7
Take steak out, and throw in butter, garlic, and rosemary. Swirl pan and emulsify.
32 oz rib eye steak (2 inch)
8 clove garlic
6 tbsp butter
6 sprigs fresh rosemary
1 pan
Step 8
Once butter is foamy, place steak back in, and let sit a minute. Place herbs on steak and tilt pan, push steak away from you. Baste fast, and continuously. You want to brown the top while the bottom Sears. Check bottom, once brown, flip, and repeat.
6 tbsp butter
6 sprigs fresh rosemary
Step 9
Once both sides are caramelized, place steak in baking pan along with juices and into oven.
1 baking dish
Step 10
Cook to 125F for medium rare. 2 inch will take about 30 mins, 20 mins for 1 inch. Make sure to flip halfway.
1 thermometer
Step 11
Remove steak and place onto cutting board with the juices. Let rest 20 mins.
Step 12
Cut steak, pour juices over, finish with maldon salt.
handful maldon salt
