Cast Iron Ribeye Steak with Beef Tallow Crust | CookOS

Cast Iron Ribeye Steak

Name: Cast Iron Ribeye Steak with Beef Tallow Crust
Prep time: 2 min
Cook time: 10 min
Total time: 22 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (16 oz) ribeye steak, about 1.5-2 inches thick; 1 tsp olive oil; Steak seasoning salt, to taste; 1 tbsp beef tallow; 2 tbsp chimichurri, for topping; 1 tbsp butter, for topping

This cast iron ribeye is seared in beef tallow to develop a deeply caramelized crust while keeping the interior medium and tender. Jackie Hartlaub's method uses high heat and proper seasoning to deliver steakhouse results at home.

🌍American 🏷️Ribeye steak 🏷️Cast iron steak 🏷️Steak 🏷️Beef Seared steak

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Total

22 min

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

1 (16 oz) ribeye steak, about 1.5-2 inches thick
1 tsp olive oil
Steak seasoning salt, to taste
1 tbsp beef tallow
2 tbsp chimichurri, for toppingoptional
1 tbsp butter, for toppingoptional

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Instructions

1
Pat the ribeye steak completely dry with a paper towel.
2
Lightly coat the steak with olive oil, then season generously on all sides, including the fat cap.
3
Heat a cast iron skillet over medium heat. Add the beef tallow and allow it to melt and get hot.
4
Place the steak in the hot skillet, starting by rendering and searing the fat cap for about a minute.
5
Lay the steak flat and sear, using a meat press or the bottom of a small bowl to apply gentle, even pressure. Cook on medium heat, flipping occasionally, until the internal temperature reaches 110-115°F.
6
Increase the heat to high and continue to sear on both sides to develop a deep, brown crust.
7
Remove the steak from the skillet once the internal temperature reaches 125-130°F for a perfect medium cook.
8
Transfer the steak to a cutting board to rest for 5-10 minutes. While resting, top with chimichurri or a pat of butter.
9
For best results, separate the ribeye cap from the main portion of the steak. Slice both pieces against their respective grains.
10
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Pat the ribeye completely dry before seasoning—moisture prevents crust formation. Apply salt 40 minutes ahead (for osmosis) or right before cooking (not in between).
Let the cast iron skillet preheat over medium-high heat until a drop of water forms a ball and rolls across the surface—this signals it's ready for the high-sear step.
Sear without moving the steak for 3-4 minutes per side to build crust; resist the urge to flip repeatedly.
Check doneness with a meat thermometer inserted horizontally into the center—130-135°F ensures medium; let it rest 5-8 minutes to finish cooking to proper temperature.

Substitutions

Beef tallow → ghee or avocado oil (higher smoke point than olive oil, though tallow delivers best flavor)
Chimichurri → fleur de sel and cracked pepper only, or a compound herb butter
Steak seasoning salt → kosher salt and freshly cracked black pepper (apply separately for more control)

Storage & make-ahead

Leftover cooked steak keeps refrigerated up to 3 days; reheat gently in a 250°F oven to avoid overcooking.

Equipment

cast iron skillet · meat thermometer

Common Questions

How do you know when a ribeye is medium doneness?

Use a meat thermometer—aim for 130-135°F internal temperature. The steak will continue cooking 3-5°F while resting, reaching true medium (135-145°F) as it cools.

Why use beef tallow instead of oil for searing?

Beef tallow has a higher smoke point and adds rich beef flavor. It creates a better crust through the Maillard reaction than standard oils.

How thick should the ribeye be?

This recipe uses a 1.5-2 inch thick steak. Thicker steaks are easier to cook to medium without overcooking the exterior.

Do you need to rest the steak before serving?

Yes. Let it rest 5-8 minutes after cooking so juices redistribute throughout the meat, keeping it moist when sliced.

Can you make this recipe without chimichurri?

Yes. The chimichurri is a topping, not essential to the cooking method. You can serve it with just fleur de sel, cracked pepper, and the butter finish.