1. INGREDIENTS (Serves 4–6)
- 1.5–2 kg thick-cut beef steak (ribeye, sirloin, or a bone-in cut about 4–5 cm thick)
- 4 tablespoons animal fat (beef tallow, lamb fat, or oil)
- 2 teaspoons coarse salt, 1 teaspoon freshly cracked black pepper
- 4–6 garlic cloves, thinly sliced
- Optional: 1 tsp smoked paprika or dried herbs (rosemary, thyme)
- Charcoal or wood embers, or preheated oven + cast-iron skillet
2. PREP & SEASON
- Bring the steak to room temperature for even cooking.
- Pat dry thoroughly—this is essential for a fierce sear.
- Rub meat lightly with melted fat or oil, then coat all sides evenly with salt, pepper, and optional spices.
- Let rest for 10 minutes while you prepare your cooking method—fire or skillet.
3. SEAR OVER FIRE OR SKILLET
Over Charcoal/Wood Embers:
- Preheat grill or embers until glowing red; aim for high, direct heat.
- Sear the steak 3–4 minutes per side, rotating carefully to build a rich crust.
- Add garlic slices and fresh herbs to the coals beside the steak—this will infuse aroma without burning meat.
On a Cast-Iron Skillet (Indoor or Oven-Start):
- Preheat skillet over medium-high until fat smokes slightly.
- Lay the steak in and sear 4–5 minutes per side, until deeply browned.
- Add garlic and herbs to the pan during the last minute of searing for fragrance.
4. FINISH & TEMPERATURE CONTROL
- Ember method: once seared, move the steak to cooler embers to gently cook to your preferred doneness (rare to medium).
- Skillet-to-oven method: after searing, transfer skillet into a preheated 180 °C (360 °F) oven and cook for 8–12 minutes depending on thickness and desired doneness.
Aim for internal temperatures:
- Rare: 50–52 °C | 122–125 °F
- Medium-rare: 55–57 °C | 131–135 °F
- Medium: 60–63 °C | 140–145 °F
5. REST, SLICE & SERVE
- Transfer steak to a cutting board and rest 10 minutes, loosely covered—this is non-negotiable for juicy results.
- Slice against the grain into thick, satisfying slabs.
- Arrange on a platter, spooning melted fat and garlic from the pan over the top.
- Serve with:
- Rustic bread or flatbread
- Grilled vegetables or a simple salad
- Pickles or a tart sauce for contrast
- Strong black tea or a bold red wine to complement the richness
🔥 NOTES
- Thickness is key—thick steak means juicy center with bold crust.
- Crust first, then heat—let crust form before slowing down.
- Flavor from fat and garlic—don’t neglect aromatic additions.
- Rest deeply—it transforms steak from good to unforgettable.
- Cooking is ritual—embrace sounds, smells, sizzle, and patience.
