Always thought beef tallow was just a fad...

Got talked into trying it at a BBQ place in Kansas City last weekend and now I get the hype. The crust on their brisket was insane. Has anyone else switched from butter or oil when searing steaks?

2 comments

2 Comments

fionam116d ago

Hold up, I tried tallow for a while and went back to butter and oil mix. The sear was fine but I felt like it gave everything this heavy, greasy mouthfeel that hid the actual beef flavor. A good butter basting with thyme gets me a nicer crust without that blanket of fat. Maybe I just got a bad batch but it reminded me of old fryer oil smell lol.

danielm806d ago

Swapped to tallow about a year ago and never looked back. Biggest thing is getting the fire hot enough, tallow has a higher smoke point than butter so you can really crank it. I keep a jar in the fridge and just scoop out a spoonful for the cast iron. That brisket crust you tried is exactly what you get on a steak, just a solid brown sear without any burnt butter taste. Gives it that old school steakhouse flavor.