# South Chicago Packing 100% Pure Seared Ribeye with Garlic Herb Butter > Thick bone-in ribeyes seared in premium wagyu tallow from South Chicago Packing 100% Pure to build an unbeatable Maillard crust, finished with a bright garlic-herb butter. A keto-friendly grilling recipe that prioritizes crust, richness, and a simple compound butter to lift the steak. Canonical URL: https://www.topshelf.recipes/recipes/south-chicago-packing-seared-ribeye-garlic-herb-butter ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe This is a steak for people who want the theater of a restaurant-quality crust without complicated marinades or fanciness — just a thick bone-in ribeye, peak heat, and the rich, beefy lift of South Chicago Packing 100% Pure wagyu tallow. The tallow's high smoke point and intense beef flavor accelerate Maillard reactions, producing a deeply browned crust that contrasts with the rippling, buttery interior of a well-marbled ribeye. A bright garlic-herb butter finishes the steak, cutting through the richness with lemon and parsley while thyme adds classic aromatic depth. The recipe is intentionally simple: dry the meat, season boldly, and use fat and heat to do the heavy lifting. Bone-in cuts carry flavor and retain heat during resting, which makes carryover cooking easier to predict; pay attention to timing and use an instant-read thermometer if you want precise doneness. This version is perfect for low-carb or keto diners, weekend cooks who like theatrical plating, and anyone who values technique — the butter and basting are small steps that transform a great steak into an unforgettable one. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 15 minutes - Total Time: 45 minutes - Servings: 2 - Difficulty: Medium - Category: Grilling ## Ingredients ### Temper and season the steaks - 2 steaks bone-in ribeye steaks - 2 tsp kosher salt - 1 tsp freshly ground black pepper ### Preheat your grill or skillet and melt tallow - 3 tbsp South Chicago Packing 100% Pure ### Make the garlic-herb butter - 4 tbsp unsalted butter - 3 cloves garlic cloves - 4 sprigs fresh thyme sprigs - 2 tbsp fresh parsley, chopped - 1 tsp fresh lemon juice ## Ingredient Guide ### South Chicago Packing 100% Pure A featured ingredient in this recipe, available online for easy delivery. Look for it in specialty grocery stores or order it directly for convenience. ## Instructions ### 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. ### 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). ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 1384 kcal - Protein: 76.1 g - Carbohydrates: 2.9 g - Fat: 119 g - Saturated Fat: 56.8 g - Fiber: 0.7 g - Sugar: 0.2 g - Added Sugars: 0 g - Cholesterol: 386.9 mg - Sodium: 2156.7 mg - Potassium: 1149.6 mg - Calcium: 67.8 mg - Iron: 8.4 mg - Vitamin D: 0.4 mcg ## Tips ### Dry and Temper Steaks Pat the steaks very dry and let them sit at room temperature for 30 minutes so they sear evenly and don’t cool the pan when they hit the fat. ### Use Hot Wagyu Tallow Get the skillet or grill grates screaming hot before adding the tallow; the fat should shimmer and thin out immediately to produce rapid crusting without overcooking. ### Press Seasoning In Press salt and pepper into the meat rather than rubbing—this helps the seasoning adhere and avoids disturbing the drying surface needed for a crust. ### Baste for Flavor Add the garlic-herb butter near the end and spoon it over the steaks while tilting the pan to concentrate the melted butter over the meat for glossy, flavored crust layers. ### Rest Before Slicing Rest the steaks loosely tented for 8–10 minutes to let juices redistribute; slice against the grain to maximize tenderness. ## Variations and Substitutions ### Reverse Sear Finish For very thick ribeyes, slow-roast to 115°F in a 275°F oven, then sear in hot tallow for 60–90 seconds per side for an even edge-to-edge medium-rare crust. ### Ghee for Dairy-Free Swap the butter in the herb compound for ghee and add minced garlic powder and lemon zest to replicate the butter’s flavor without lactose. ### Blue Cheese Butter Fold 2 tablespoons of softened blue cheese into the chilled herb butter for a punchy, tangy finish that pairs beautifully with the beefy tallow crust. ### Herbed Chimichurri Twist Omit the compound butter and serve the steak with a spoonful of bright parsley-chile chimichurri for Argentinian flair and a fresh contrast to the tallow-seared crust. ## Notes Using South Chicago Packing 100% Pure tallow gives a deep, beefy flavor and a superior crust—perfect for special dinners or an elevated weekend cookout. Home cooks will love how quick the sear is and how the garlic-herb butter brightens each bite. ### Storage and Make-Ahead Leftover sliced ribeye keeps well refrigerated for up to 3 days in an airtight container; store the garlic-herb butter separately and add fresh slices when reheating. Reheat gently in a low oven (250–275°F) until warm, then give a quick flash in a hot skillet with a teaspoon of tallow to revive the crust. Avoid microwaving, which turns the fat gummy and the crust limp. ### Serving Suggestions Serve with simple, high-contrast sides like charred broccolini, sautéed cremini mushrooms, or a creamy cauliflower gratin to keep the meal keto-friendly while providing texture. A handful of quick-pickled shallots or a small salad of arugula and lemon vinaigrette will cut the richness. For drinks, reach for a structured red like Cabernet Sauvignon or a smoky mezcal old fashioned to match the beefy, tallow-forward flavors. ## Frequently Asked Questions ### Can I use thinner steaks? Yes, but reduce sear time: for 1-inch steaks, sear 1–2 minutes per side and finish with butter for only 30–60 seconds; thinner steaks won't need long resting times and are prone to overcooking, so watch the thermometer. ### Why use wagyu tallow instead of oil or butter? Wagyu tallow adds concentrated beef flavor and a higher smoke point than butter, letting you get extremely high searing heat without burning, while still contributing savory depth that neutral oils lack. ### Can I make the garlic-herb butter ahead of time? Absolutely — compound butter can be made up to 5 days ahead and kept refrigerated, or frozen for up to 3 months; slice a cold log into medallions to top hot steaks for quick serving. ### How do I judge doneness without a thermometer? Use the finger-palm method as a backup: rare feels very soft, medium-rare springs back slightly, and medium is noticeably firmer, but an instant-read thermometer is the most reliable way to hit exact temps with bone-in steaks. ### Can I finish these on the grill instead of a skillet? Yes — sear over a very hot direct zone with melted tallow on the grates, then move to an indirect, lower-heat zone to baste with butter and finish to temperature; watch flare-ups when basting with butter. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)