Seared Ribeye with Rosemary-Garlic Tallow Pan Sauce

Remove steaks from the refrigerator at least 30-60 minutes before cooking to bring them closer to room temperature. Pat them thoroughly dry with paper towels. Season generously all over with sea salt and black pepper.

Sear the Steaks: Heat a heavy-bottomed pan (cast iron is ideal) over high heat until smoking hot. Add the beef tallow. Once melted, carefully place the steaks in the hot pan. Sear for 2-3 minutes per side until a deep brown crust forms. Reduce heat to medium.

Baste and Finish: Roughly smash the garlic cloves and add them to the pan along with the rosemary and thyme sprigs. Tilt the pan slightly and use a spoon to continuously baste the melted tallow, herbs, and garlic over the steaks for another 3-5 minutes, flipping once, until they reach your desired doneness (e.g., 55-57°C / 130-135°F for medium-rare). Remove steaks from the pan and let them rest on a cutting board for at least 5-10 minutes.

While the steaks rest, discard the spent herbs and garlic from the pan, leaving the rendered fat and browned bits. Add the beef bone broth and anchovy paste (if using) to the hot pan. Bring to a vigorous simmer, scraping up all the flavorful browned bits from the bottom of the pan with a wooden spoon. Reduce the heat and simmer until the sauce has thickened slightly and reduced by about one-third, roughly 3-5 minutes. Taste and adjust seasoning.

Slice the rested ribeye steaks against the grain. Arrange on plates and spoon the rich rosemary-garlic tallow pan sauce generously over the sliced beef. Serve immediately.