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Tuscan Grilled Steak Instructions
The first step is to preheat your grill to high heat (around 400F) for direct cooking because this will help your steaks reach the best quality possible.
Then, add a cast iron skillet over the flames, along with your beef tallow or clarified butter, and let it melt. Add the minced garlic, rosemary, thyme, lemon juice and truffle oil after the tallow melts and the grill is at 325F.
Stir and let those ingredients fry/infuse into the tallow until the garlic is browned and the herbs are no longer green (3-5 minutes). Once they are infused, pull the pan off the fire, but keep it warm.
For more with beef tallow, check out my Steak in Beef Tallow, Rotisserie Prime Rib with Beef Tallow Injection and Smoked Beef Shank.
Next, lather your steaks with olive oil and season generously with salt. Place steaks over direct heat and cook for 15-20 minutes, checking with your meat thermometer until they are 115F internally.
Flip the steaks every 2-3 minutes, and also begin brushing the outside of the steaks with the infused tallow. Pull them off and let them rest for 15 minutes after they finish cooking.
(Optional): Heat up your oven or pizza oven to 500F. Once the steaks are rested, add them to a skillet and top with the leftover beef tallow. Add to the oven for 2-3 minutes so you can develop a nice bubbling crust.
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