Rib-Eye Steak with Garlic
A thick-cut rib eye, seared in beef tallow with golden garlic and fresh rosemary. The tallow creates a beautiful crust while keeping the steak tender and juicy on the inside. Simple ingredients, exceptional flavour.
15 Minutes
Method
Take the steaks out of the fridge 30 minutes before cooking and let them come to room temperature. Pat them completely dry with kitchen paper and season generously on both sides with sea salt and black pepper.
Heat a heavy-based frying pan or cast iron skillet over a high heat. Add the Irish Tallow and let it melt until shimmering and hot.
Carefully lay the steaks in the pan and leave them undisturbed for 3–4 minutes until a deep, golden crust has formed on the underside.
Flip the steaks and add the crushed garlic and rosemary sprigs to the pan alongside them.
Tilt the pan slightly and use a spoon to baste the steaks with the hot tallow, garlic and rosemary for another 2–3 minutes, or until cooked to your liking.
Remove the steaks from the pan and place them on a warm plate. Spoon over a little of the garlic and rosemary from the pan. Rest for 5–8 minutes — this allows the juices to settle and keeps the steak tender and moist when you cut into it.
Slice or serve whole, with the rested juices poured over the top.
Best served simply, with a good pinch of flaky sea salt to finish.
Ingredients
2 rib-eye steaks, roughly 2.5cm thick 2 tablespoons Irish Tallow 4 cloves garlic, lightly crushed 2 sprigs fresh rosemary Sea salt Freshly cracked black pepper
Prep Time:
5 minutes
Cook Time:
10 minutes
Ready to Cook
With Irish Tallow?
100% grass-fed beef tallow, sourced and rendered in Ireland. One ingredient. Exceptional flavour.
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