South Chicago Packing 100% Pure Seared Ribeye with Garlic Herb Butter

How to Make South Chicago Packing 100% Pure Seared Ribeye with Garlic Herb Butter

1. 1

   Step 1: Temper and season the steaks

   Remove steaks from the fridge 30 minutes before cooking and pat them very dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.

   For this step

   • 2 steaksbone-in ribeye steaks
   • 2 tspkosher salt
   • 1 tspfreshly ground black pepper
   
2. 2

   Step 2: Make the garlic-herb butter

   In a small bowl, mash the unsalted butter with minced garlic, chopped parsley, leaves from the thyme sprigs, and the lemon juice until combined. Taste and adjust with a pinch of salt and pepper, then form into a log or scoop and chill briefly while you preheat (or keep at cool room temperature for immediate basting).

   For this step

   • 4 tbspunsalted butter
   • 3 clovesgarlic cloves
   • 4 sprigsfresh thyme sprigs
   • 2 tbspfresh parsley, chopped
   • 1 tspfresh lemon juice
   
3. 3

   Step 3: Preheat your grill or skillet and melt tallow

   Set a heavy cast-iron skillet over high heat or prepare a very hot direct-heat zone on a gas or charcoal grill. When the pan or grates are smoking-hot, add South Chicago Packing 100% Pure (wagyu tallow) and let it melt and shimmer—this hot fat is key for building an exceptional Maillard crust.

   For this step

   • 3 tbspSouth Chicago Packing 100% Pure
4. 4

   Step 4: Sear the steaks to form a crust

   Place steaks in the hot tallow and do not move them for 2–3 minutes to develop a deep brown crust; flip and repeat on the other side. For extra crust, briefly sear the edges and any fat cap by holding the steak with tongs—adjust sear time for steak thickness.
   
5. 5

   Step 5: Baste and finish to target temperature

   Lower the heat slightly or move steaks to a cooler zone and add a couple tablespoons of the garlic-herb butter to the pan or on top of each steak; tilt the pan and spoon the melted butter over the steaks for 1–3 minutes. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium; remember carryover will raise the temp slightly during resting.
   
6. 6

   Step 6: Rest, slice and serve with butter

   Transfer steaks to a cutting board and rest, loosely tented, for 8–10 minutes to redistribute juices. Slice against the grain and serve topped with slices of the garlic-herb butter so it melts into the hot steak—enjoy the rich, keto-friendly crust and flavor.

1. Remove steaks from the fridge 30 minutes before cooking and pat them very dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat so it adheres.
2. In a small bowl, mash the unsalted butter with minced garlic, chopped parsley, leaves from the thyme sprigs, and the lemon juice until combined. Taste and adjust with a pinch of salt and pepper, then form into a log or scoop and chill briefly while you preheat (or keep at cool room temperature for immediate basting).
3. Set a heavy cast-iron skillet over high heat or prepare a very hot direct-heat zone on a gas or charcoal grill. When the pan or grates are smoking-hot, add South Chicago Packing 100% Pure (wagyu tallow) and let it melt and shimmer—this hot fat is key for building an exceptional Maillard crust.
4. Place steaks in the hot tallow and do not move them for 2–3 minutes to develop a deep brown crust; flip and repeat on the other side. For extra crust, briefly sear the edges and any fat cap by holding the steak with tongs—adjust sear time for steak thickness.
5. Lower the heat slightly or move steaks to a cooler zone and add a couple tablespoons of the garlic-herb butter to the pan or on top of each steak; tilt the pan and spoon the melted butter over the steaks for 1–3 minutes. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium; remember carryover will raise the temp slightly during resting.
6. Transfer steaks to a cutting board and rest, loosely tented, for 8–10 minutes to redistribute juices. Slice against the grain and serve topped with slices of the garlic-herb butter so it melts into the hot steak—enjoy the rich, keto-friendly crust and flavor.