I've read here that ghee or beef fat is a good idea when doing the final reverse sear on some thick steaks. I'm reverse searing some beef tenderloin steaks tonight. I plan to do the final sear either in a cast iron skilet on my gasser, or on up-side-down GrillGrates. With the surface temp around 500-550.
Question though: I have lard available, and no ghee or beef fat. Would that work? Or do I really need any fat?
I've never tried it but lard should work as well as any other fat. And yes I think fat helps. I've never tried searing a steak without it. I have some lard in the fridge and next time I do a steak I'll try it. You may be onto something here.....
If you use lard, in conjunction with your Grill Grates, you'll get a nice crust with a lot of flavor; which is something tenderloin needs. For many years, in many restaurants I've worked, lard was the go to to brown meat for many purposes, so trust me, you'll be fine there. Bacon fat is also very good and I use it a lot too.
John "JR"
Minnesota/ United States of America
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It will absolutely work. if you doing in a skillet. continuously scoop the fat over the top of the steak while cooking. Put some rosemary in the skillet as well.
On the grill, I flip the grill grates over and use the griddle side. Then spoon or brush the lard on too that steak as it cooks. Leave the lid open, you just want the heat on the down side of the steak.
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