- FROM THE FREEZER
Use a defrosting tray (preferably Blazin' Thaw) to thaw your steak in a timely manner.
- FROM THE FRIDGE
Remove the steak from the fridge 30-60 minutes before cooking. Allow your steak to come to room temperature to ensure even cooking and avoid a cold center.
Right after pre-resting, pat the streak dry with paper towels to remove excess moisture (this helps with browning)
Season both sides generously with salt and freshly ground black pepper. Don’t skimp—salt enhances flavor and helps form a crust.
- Recommended salts:
- Kosher Salt
- Sea Salt (Maldon or Celtic salt)
- Himalayan Pink Salt
Whether you are using a pan in the kitchen or your BBQ outside, preheating your grill is essential for a good crust, a perfect sear and amazing grill flavor.
Charcoal grill: Light the coals and let them burn until covered with white ash (about 20-30 minutes).
Gas grills: Preheat on high for 10-15 minutes with the lid closed, aiming for 450-500°F (232-260°C).
Heat cast-iron skillets or grill pans over high heat for 3-5 minutes until it's smoking hot.
Recommended Grills:
- BBQ Grill (Charcoal or Gas Grills)
- Cast-Iron Skillet
- Stainless Steel Grill Pan
Add tablespoon of beef tallow or butter and let it melt and simmer. Beef tallow has a high smoking point and adds a rich flavor, while butter brings a creamy, nutty taste - choose based on preference or combine them.
Place the steak on the hot grill or pan - it should sizzle immediately. Cook the first side undisturbed for 2-4 minutes (depending on thickness) until a deep golden-brown crust firms. Flip it once using tongs and sear the other side for another 2-4 minutes.
Flip accordingly to how well you wish to cook your steak!
Recommended:
- Beef Tallow: Smoke Point: ~400-420°F (204-216°C)
- Clarified Butter (Ghee): Smoke Point: ~450-485°F (232-252°C)
- Avocado Oil: Smoke Point: ~520°F (271°C) – one of the highest
- Extra Virgin Olive Oil: Smoke Point: ~375-410°F (191-210°C) – lower end
After flipping your steak, spoon it!
Add 1-2 tablespoons of butter (or more tallow) to the pan. Toss in a smashed garlic clove and a sprig of thyme or rosemary if desired. As the butter melts and foams, tilt the pan slightly and use a spoon to scoop up the melted butter and juices. Continuously shower the steak with this mixture for 30-60 seconds. This basting locks in flavor and keeps the meat juicy.
Check with the meat thermometer or touch test to grill to desired doneness.
Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C) – ideal for most steaks
Medium: 140-145°F (60-63°C)
Well Done: 160°F+ (71°C+)
Total cooking time varies by thickness (e.g., 6-10 minutes total for a 1-inch steak).
Why: Resting lets the juices redistribute, keeping the steak tender and flavorful.
How: Remove the steak from the grill or pan and place it on a cutting board or wire rack. Let it rest for 5-10 minutes (about half the cooking time).
Don’t skip this step!
Slice against the grain if serving sliced, and drizzle with any leftover butter or juices from the basting tray.
Serve hot off the grill.
- FROM THE FREEZER
Use a defrosting tray (preferably Blazin' Thaw) to thaw your steak in a timely manner.
- FROM THE FRIDGE
Remove the steak from the fridge 30-60 minutes before cooking. Allow your steak to come to room temperature to ensure even cooking and avoid a cold center.
Right after pre-resting, pat the streak dry with paper towels to remove excess moisture (this helps with browning)
Season both sides generously with salt and freshly ground black pepper. Don’t skimp—salt enhances flavor and helps form a crust.
- Recommended salts:
- Kosher Salt
- Sea Salt (Maldon or Celtic salt)
- Himalayan Pink Salt
Whether you are using a pan in the kitchen or your BBQ outside, preheating your grill is essential for a good crust, a perfect sear and amazing grill flavor.
Charcoal grill: Light the coals and let them burn until covered with white ash (about 20-30 minutes).
Gas grills: Preheat on high for 10-15 minutes with the lid closed, aiming for 450-500°F (232-260°C).
Heat cast-iron skillets or grill pans over high heat for 3-5 minutes until it's smoking hot.
Recommended Grills:
- BBQ Grill (Charcoal or Gas Grills)
- Cast-Iron Skillet
- Stainless Steel Grill Pan
Add tablespoon of beef tallow or butter and let it melt and simmer. Beef tallow has a high smoking point and adds a rich flavor, while butter brings a creamy, nutty taste - choose based on preference or combine them.
Place the steak on the hot grill or pan - it should sizzle immediately. Cook the first side undisturbed for 2-4 minutes (depending on thickness) until a deep golden-brown crust firms. Flip it once using tongs and sear the other side for another 2-4 minutes.
Flip accordingly to how well you wish to cook your steak!
Recommended:
- Beef Tallow: Smoke Point: ~400-420°F (204-216°C)
- Clarified Butter (Ghee): Smoke Point: ~450-485°F (232-252°C)
- Avocado Oil: Smoke Point: ~520°F (271°C) – one of the highest
- Extra Virgin Olive Oil: Smoke Point: ~375-410°F (191-210°C) – lower end
After flipping your steak, spoon it!
Add 1-2 tablespoons of butter (or more tallow) to the pan. Toss in a smashed garlic clove and a sprig of thyme or rosemary if desired. As the butter melts and foams, tilt the pan slightly and use a spoon to scoop up the melted butter and juices. Continuously shower the steak with this mixture for 30-60 seconds. This basting locks in flavor and keeps the meat juicy.
Check with the meat thermometer or touch test to grill to desired doneness.
Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C) – ideal for most steaks
Medium: 140-145°F (60-63°C)
Well Done: 160°F+ (71°C+)
Total cooking time varies by thickness (e.g., 6-10 minutes total for a 1-inch steak).
Why: Resting lets the juices redistribute, keeping the steak tender and flavorful.
How: Remove the steak from the grill or pan and place it on a cutting board or wire rack. Let it rest for 5-10 minutes (about half the cooking time).
Don’t skip this step!
Slice against the grain if serving sliced, and drizzle with any leftover butter or juices from the basting tray.
Serve hot off the grill.
