Using Beef Tallow Question

I wouldn't think so- maybe some other variables at play. I typically use tallow as my base oil and will go in late with butter and baste. Don't have a problem getting a good crust, but I make sure the steak surface is bone dry and the pan is piping hot

I sous vide first now, so it's pretty easy to get a good crust in a hurry with a screaming hot pan

Are you cooking from start to finish in the pan or combining with another method?

I would think it would be pretty tricky to get a nice crust and an even medium rare solely in a skillet without being really precise with your temperature control and timing

Was a gamechanger for me. Just pat it dry when you take it out of the bag.

Could be something simple though that you aren't even realizing. Maybe whenever you think the tallow is ready to go in the pan give it another 2-3 minutes and then go

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I have used beef tallow for my last two cooks; I normally use butter. I have found the crust on the last two steaks has been lacking a bit.

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I have had the opposite results. I find that tallow creates a better crust than butter due to the absence of additional substances like water, and milk solids.

Also, this shouldn't be too much of a factor, but those are two different cuts of steak. The ribeye is fattier which may promote a better crust than the leaner strip.

I would try using higher heat since the beef tallow has a higher smoke point than butter and see if that solves your dilemma.

I will say beef tallow on my potatoes in the air fryer makes them really tough to stop eating when they are done

Better than Ghee IMO

I use tallow all the time, and the crust is always perfect. Probably just needed a few more seconds per side, or you didn't have high heat?



What sauce did you use to dress that beautiful hunk of meat?