Cast Iron Cube Roll with Tallow Sear
Introduction
Searing a cube roll in beef tallow is one of the simplest ways to get a steakhouse crust at home. The high smoke point of tallow lets a cast iron pan run screaming hot without burning, so the steak builds a deep, caramelised crust while the marbled interior stays juicy. Garlic and herbs in the baste add a fragrant, savoury finish.
Use a thick, well marbled grass fed cube roll, also sold as scotch fillet or rib eye. A hot pan, good tallow, and a careful baste are all it takes.
Ingredients
For 3 servings
- 1-2cube roll steaksthick cut, 4-5cm, at room temperature
- 2 tbspbeef tallow
- coarse salt and black pepperto season
- 2-3 sprigsthyme or rosemaryfresh
- 2-3 clovesgarlicsmashed
- 1 tbspbutteroptional, for basting
Utensils
5 items to gather · Tap to tick off
- Cast iron skillet
- Tongs
- Spoon
- Meat thermometer
- Chopping board
Cooking Steps
Prep the steak
Take the steaks out of the fridge 30 to 60 minutes before cooking and pat them completely dry. Season generously on all sides with salt and pepper.
Heat the skillet
Heat a cast iron skillet over high heat for 3 to 5 minutes until very hot and lightly smoking.
Add the tallow
Add the beef tallow and let it melt and shimmer, creating a rich, high heat surface for the crust.
Sear
Place the steaks in the hot skillet and sear undisturbed for 3 to 4 minutes until a deep golden crust forms.
Flip and baste
Turn the steaks, add the butter, garlic, and herbs, and spoon the tallow and butter over the steaks continuously for another 3 to 4 minutes. Pull at 54 to 57°C for medium rare.
Rest and serve
Rest for 5 to 10 minutes, then slice against the grain and serve with the basting juices.
Nutrition
Per Serving
Recipe serves 3Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Why sear steak in beef tallow? +
Beef tallow has a high smoke point, so it lets you run a cast iron pan very hot for a deep, fast crust without the fat burning. It also adds a clean, savoury beef richness that suits steak better than many neutral oils. It is the traditional fat for a proper steakhouse sear.
What is cube roll? +
Cube roll is the boneless rib eye, the same cut sold as scotch fillet. It comes from the rib and is heavily marbled, which makes it tender, juicy, and full of flavour. Its fat content makes it forgiving and ideal for a hot, fast sear in cast iron.
What temperature is medium rare for cube roll? +
Pull cube roll at 54 to 57°C for medium rare, then rest it so it climbs a couple of degrees. A thick steak benefits from a thermometer, since the outside can mislead you. Cube roll is marbled enough to stay juicy, but medium rare is where its flavour is at its best.
Why baste steak with butter and herbs? +
Basting with foaming butter, garlic, and herbs in the last minutes builds a richer crust and carries aromatic flavour across the steak, while gently cooking the top. Add the butter after the initial sear and keep the heat down so it foams rather than burns.
Should you rest a cast iron steak? +
Yes. Rest the steak for 5 to 10 minutes after searing so the juices redistribute and it stays tender when you slice. The internal temperature also climbs a little during the rest, which is why you pull it a few degrees below your target doneness.
