Stovetop Grilling keto paleo tallow pan-gravy steak

South Chicago Packing 100% Pure Beef Tallow Pan Gravy

Name: South Chicago Packing 100% Pure Beef Tallow Pan Gravy
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp South Chicago Packing 100% Pure; 0.25 cup roast or steak drippings; 1 small shallot, minced; 1 clove garlic, minced; 2 cups beef stock (low-sodium); 2 sprigs fresh thyme; 1 tsp Dijon mustard; 1 tsp apple cider vinegar; 0.5 tsp Kosher salt & freshly ground black pepper; 0.125 tsp xanthan gum

A rich, glossy pan gravy made with South Chicago Packing 100% Pure beef tallow that amplifies the browned, savory flavors from roasts and steaks. Low-carb and paleo-friendly, this stovetop sauce finishes any beef — from a Sunday roast to a weeknight steak — with deep, beefy flavor and silky texture.

0.0(0 reviews)

Prep: 5m · Cook: 12m · Total17 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

South Chicago Packing 100% Pure

This refers to rendered beef fat/drippings (often sold as beef tallow) from the South Chicago Packing brand — essentially the concentrated fats left from roasting or searing beef. Rendered beef fat is used in many traditional cuisines for frying, roasting, or adding rich beefy flavor and has a savory, meaty aroma with a high smoke point. Find it at butcher shops, specialty grocers, or online; substitute with homemade roast drippings, commercial beef tallow, ghee/clarified butter (for flavor richness), or neutral high‑smoke oils if needed.

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Ingredient Spotlight

xanthan gum

Xanthan gum is a powdered polysaccharide produced by bacterial fermentation and used as a thickener, stabilizer, and emulsifier in commercial and home cooking (especially in gluten‑free baking). It’s virtually flavorless and adds viscosity and mouthfeel, often replacing gluten’s binding properties or reducing separation in sauces. You can find it in the baking/gluten‑free aisle or online; common substitutes are cornstarch or arrowroot for thickening (use more and cook to activate), or guar gum as a closer 1:1 alternative for binding.

Jake's note

"This gravy showcases the intense beef flavor that South Chicago Packing tallow brings to the pan — perfect for finishing grilled steaks or Sunday roasts. Home cooks will appreciate how quickly it comes together and how well it keeps in the fridge for reheating."

South Chicago Packing 100% Pure Beef Tallow Pan Gravy

This pan gravy is built around South Chicago Packing 100% Pure beef tallow, a dense, savory fat that brings an almost roast-like depth to any pan sauce. Because tallow carries beef flavor so cleanly and has a high smoke point, it re-mobilizes the fond from a roast or steak without leaving the greasy finish that lesser fats sometimes do. Dijon and a splash of apple cider vinegar are the balancing bright notes here — they lift the richness so the gravy tastes layered rather than one-note, and a tiny bit of xanthan gum gives the final sheen and body without using flour or cornstarch.

Make this when you want a finishing sauce that plays well with both weeknight steaks and a Sunday roast. It’s particularly good for low-carb or paleo eaters who still want that silky, spoonable sauce — strain it for a satin finish and serve immediately so the gloss and aroma are at their peak. Small choices in technique — gentle warming, careful deglazing, and whisking a cold xanthan slurry in at the end — are what separate a good pan sauce from a great one, and they’re all simple enough to do while your meat rests.

Plan your timing

Enter your target meal time:

6:40 pm–6:43 pm→Warm the tallow and drippings

6:43 pm–6:46 pm→Sauté shallot and garlic

6:46 pm–6:49 pm→Deglaze and build flavor

6:49 pm–6:52 pm→Thicken and finish

6:52 pm–6:55 pm→Strain and serve

Ingredients

Yield

Instructions

Warm the tallow and drippings

Place a medium skillet over medium heat and add South Chicago Packing 100% Pure tallow and the roast or steak drippings. Swirl to melt the tallow and gently warm the drippings until fragrant and shimmering, scraping any browned bits from the pan with a wooden spoon or spatula.

For this step

2 tbspSouth Chicago Packing 100% Pure
0.25 cuproast or steak drippings

Sauté shallot and garlic

Add the minced shallot and garlic to the pan and sauté 1–2 minutes until softened and translucent but not browned. Stir constantly so the garlic doesn't burn; the softened aromatics will form the flavor base for the gravy.

For this step

1 smallshallot, minced
1 clovegarlic, minced

Deglaze and build flavor

Pour in the beef stock and use the spoon to deglaze the pan, loosening the fond. Add the fresh thyme, Dijon mustard, apple cider vinegar and Kosher salt & freshly ground black pepper. Bring to a gentle simmer and reduce uncovered 6–8 minutes until the liquid is slightly concentrated and the flavors are rounded.

For this step

2 cupsbeef stock (low-sodium)
2 sprigsfresh thyme
1 tspDijon mustard
1 tspapple cider vinegar
0.5 tspKosher salt & freshly ground black pepper

Thicken and finish

Remove and discard the thyme sprigs. Whisk a pinch (about 1/8 tsp) of xanthan gum into a small bowl with 1 tbsp cold stock, then whisk that slurry into the simmering gravy to thicken; continue simmering 1–2 minutes until smooth and glossy. Taste and adjust seasoning with more salt, pepper, or a touch more vinegar for brightness.

For this step

0.13 tspxanthan gum

Strain and serve

For an extra-silk finish, strain the gravy through a fine-mesh sieve into a warm serving vessel, pressing on solids to extract flavor. Serve immediately over steaks, roast beef, or mashed cauliflower; refrigerate up to 4 days and gently reheat.

Tips from the kitchen

Warm the tallow gently

Heat the tallow and drippings over medium, not high, so the fond loosens without burning and the aromatics soften instead of scorching.

Use fond to build flavor

Scrape the browned bits with a wooden spoon as you add stock — that deglazing step is where most of the beefy complexity comes from.

Whisk xanthan as slurry

Hydrate xanthan gum in a tablespoon of cold stock first to avoid clumping, then whisk it into the simmering gravy for a smooth finish.

Finish with acidity

Adjust brightness with small increments of apple cider vinegar at the end; acidity balances the fat and lets the thyme and mustard sing.

Strain for silkiness

Press the solids through a fine-mesh sieve into a warm container to remove any shallot bits and leave a glossy, clingy sauce.

Variations & substitutions

Red wine pan gravy

After sautéing the shallot, add 1/3 cup dry red wine and reduce by half before adding stock for a deeper, fruitier sauce that matches braised beef.

Mushroom & thyme

Sauté 1/2 cup finely chopped mushrooms with the shallot to introduce earthy umami; use mushroom stock or a mix of beef and mushroom stock for extra depth.

Garlic-herb gremolata

Stir in a tablespoon of chopped parsley, 1/2 tsp lemon zest and a pinch of anchovy paste after straining for a bright, savory finish that cuts the richness.

Flour-thickened option

If you prefer a traditional roux, cook 1 tbsp flour in the warmed tallow until nutty, then whisk in the stock instead of using xanthan gum for a classic texture.

Storage & make-ahead

Store leftover gravy in an airtight container in the refrigerator for up to 4 days; the tallow will firm up and the sauce may separate slightly. To reheat, warm gently over low heat and whisk in a splash of hot stock or water to re-emulsify until glossy; you can also microwave in short bursts, stirring between intervals. For longer storage, freeze in small portions for up to 3 months and thaw overnight in the fridge before gently reheating.

What to serve with it

Spoon this gravy over sliced roast beef or ribeye and serve with mashed potatoes or cauliflower mash to soak up the sauce; roasted root vegetables and crispy Brussels sprouts make nice textural contrasts. For plating, carve the meat, rest it, then spoon a ribbon of hot gravy across the slices so it pools slightly on the plate. Pair with a full-bodied red wine like Cabernet or Malbec, or an amber/brown ale if you prefer beer.

Frequently asked questions

Can I use another fat instead of tallow?

Yes — beef suet or rendered marrow will give a similar beefy richness, while neutral oils (canola, vegetable) will work but won’t add the same depth of flavor; butter adds silkiness but is not paleo.

What do I do if I don’t have roast drippings?

Use 2–3 tablespoons of browned butter or extra tallow and a teaspoon of soy sauce or Worcestershire to mimic umami, and allow the shallots to brown slightly for added fond.

Why use xanthan gum instead of flour?

Xanthan gum thickens without adding carbs or cloudy starchiness and keeps the gravy glossy; it also stabilizes the emulsion so the sauce clings beautifully to meat.

My xanthan made the sauce slightly gummy—how to avoid that?

Use it sparingly — a little goes a long way; always pre-mix with cold liquid and whisk quickly into simmering sauce, then stop when desired thickness is reached.

Can I make this gravy ahead for a dinner party?

Yes — make the gravy, cool and refrigerate for up to 4 days; reheat gently and whisk in a splash of stock or water just before serving to refresh the texture and gloss.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Warm the tallow and drippings

🛒 BuySouth Chicago Packing 100% Pure2 tbsp
roast or steak drippings0.25 cup

Step 2: Sauté shallot and garlic

shallot, minced1 small
garlic, minced1 clove

Step 3: Deglaze and build flavor

beef stock (low-sodium)2 cups
fresh thyme2 sprigs
Dijon mustard1 tsp
apple cider vinegar1 tsp
Kosher salt & freshly ground black pepper0.5 tsp

Step 4: Thicken and finish

xanthan gum0.13 tsp

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 2 tablespoons (200g)

Calories259

Total Fat5.4g

Saturated Fat1.1g

Trans Fat0g

Polyunsaturated Fat1.6g

Monounsaturated Fat2.1g

Total Carbohydrates54.2g

Dietary Fiber8.7g

Total Sugars27.5g

Protein7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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