Tallow-Seared Steak & Rosemary Potatoes
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Category
Dinner
There is nothing quite like a classic steak and potatoes dinner, especially when you use the right fats to level it up. This recipe uses beef tallow to get that signature steakhouse crust on the NY strip and an unbelievable crunch on the rosemary potatoes. By parboiling the potatoes before they hit the oven, you ensure they stay fluffy on the inside while the tallow crisps up the edges. It’s a straightforward, satisfying meal that focuses on simple techniques and high-quality ingredients.
Ingredients
Roasted Potatoes
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1 lb mini potatoes
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1 tbsp Golden Age beef tallow, melted
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1 tsp fresh rosemary, finely chopped
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1/2 tsp garlic powder
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Salt and pepper to taste
Steak
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1 NY strip steak (1-1.5 lbs)
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2 tbsp Golden Age beef tallow
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1 tbsp chives, finely chopped
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Salt and pepper to taste
Directions
Preheat your oven to 425°F.
Bring a pot of salted water to a boil. Boil the potatoes whole for 10–12 minutes until fork-tender.
Drain the potatoes and toss them on a baking sheet with the melted beef tallow, rosemary, garlic powder, salt, and pepper. Roast for 25–30 minutes, shaking the pan halfway through, until golden brown and crispy.
Reduce the oven temperature to 350°F. Pat the steak dry with a paper towel and season all sides with salt and pepper. In a cast iron or oven-safe pan over medium-high heat, add the beef tallow.
Sear the steak for 4 minutes per side. Move the pan into the oven and cook for another 10 minutes (for medium-rare).
Remove the steak from the pan and let it rest on a cutting board for 10 minutes before slicing. Serve the sliced steak and potatoes on a platter, finished with a sprinkle of fresh chives and flaky sea salt.
Recipe Note
Allowing the steak to rest is the most important step! It keeps the juices in the meat rather than on the cutting board, ensuring every slice is tender.