Ingredients:
● 1 (16-oz) bone-in ribeye steak, at least 1-inch-thick
● 2 tsp kosher salt, plus more to taste
● 2 tbsp black pepper, coarsely cracked, plus more to taste
● 3 tbsp South Chicago Packing Wagyu Beef Tallow, divided
● 3 cloves garlic, unpeeled and smashed
● 4 sprigs fresh thyme
● 1 sprig fresh rosemary
● 1/2 shallot, minced
● 2 tbsp cognac or brandy
● 3/4 cup low-sodium chicken broth
● 3/4 cup heavy cream
● 2 tsp Dijon mustard
● Flakey sea salt, to taste, optional
Directions:
1. Pat steaks dry with paper towels and season all over with kosher salt and pepper. Let sit at room temperature for 45 minutes to 1 hour.
2. Pat steak dry once again. Heat 1 tablespoon of tallow in a large 12-inch cast-iron skillet
over medium-high heat. Add steak and cook until deep golden-brown, about 1 to 2
minutes per side.
3. Reduce heat to medium low. Add remaining tallow, garlic, thyme and rosemary. Once
tallow has mostly melted, tilt pan towards you and use a large spoon to baste steaks with
the pan drippings for 1 minute. Flip steaks and continue basting, turning every minute,
until internal temperature reaches 130 to 135°F for medium-rare or 140 to 145°F for
medium, about 4 to 6 minutes total.
4. Transfer steak to plate and spoon pan drippings over top, leaving about 1 tablespoon of drippings in pan. Allow steaks to rest for at least 5 to 10 minutes.
5. Heat the same skillet with the pan drippings over medium heat. Add shallots and any
remaining pepper and cook, stirring frequently, until tender, about 1 minute. Stir in cognac, and cook, scraping up any brown bits for the bottom of the pan, until almost evaporated, about 1 minute. Stir in broth, heavy cream and mustard, and cook, stirring occasionally, until mixture reduces to a thin sauce, about 2 to 4 minutes. Season with kosher salt and pepper, to taste.
6. Slice steak against the grain and garnish with flakey sea salt. Serve with sauce, and enjoy.
Tip: To coarsely crack whole peppercorns, place in a resealable plastic bag and gently crush with the bottom of a heavy pot or skillet.
