Double Beef and Egg Smash Patty Street Boat

Divide the ground beef into two tight balls. Heat a heavy cast iron griddle or skillet over high heat until smoking hot. Add the tallow to the pan, then place the beef balls down. Using a heavy press or spatula, smash each ball down extremely flat until paper-thin at the edges. Season generously with sea salt. Sear for 2 minutes without moving until a deep, dark brown crust forms, then flip and cook for 30 seconds more. Remove and drain on a wire rack.

In the same hot pan with the remaining beef fat, crack the two whole eggs. Fry quickly until the whites are crispy and bubbly on the edges but the yolks remain soft and runny. Remove from heat.

Melt the butter in a small pan until warm but not hot. In a small cup, whisk the extra egg yolk with one tablespoon of warm water, then slowly drizzle in the melted butter while whisking vigorously to create a thick, warm, mayonnaise-like emulsion. Season with a pinch of salt.

Stack the two crispy smash patties inside a shallow serving bowl or paper boat. Top with the fried eggs, then pour the warm butter-egg-yolk sauce over the top, letting the runny yolks and sauce combine as they are cut.