Ingredients
Per serving (estimated)
- Calories
- 610
- Protein
- 50 g
- Fat
- 46 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Salt the steaks on all sides. For the best crust, do this 1 to 24 hours ahead and leave them uncovered on a rack in the fridge so the surface dries.
- Heat the oven to 225°F (107°C). Set the steaks on a wire rack over a sheet pan.
- Roast until an instant-read thermometer in the thickest part reads about 15°F below your target: roughly 115°F for medium-rare. Expect 40 to 60 minutes depending on thickness.
- Heat a cast-iron skillet over high heat until it just begins to smoke. Add the tallow.
- Sear the steaks 60 to 90 seconds per side, then hold each one on its edge with tongs to render the fat cap.
- Rest 5 minutes. USDA's safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; medium-rare is below that, so choose your doneness knowing the trade-off.
- Slice against the grain and pour any pan fat over the top.