Ingredients:

  • 1.5 lbs ribeye steak, well marbled
  • 2 tbsp beef tallow
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 0.5 tsp garlic powder
  • 1 pinch onion powder

Instructions:

  1. Place the 1.5 lbs ribeye steak in the freezer for 50 minutes. Note: You want it firm but not solid; it should feel like a block of cold cheddar cheese.
  2. Use a sharp knife to slice the steak against the grain into 1/16 inch thick ribbons. Slice until the meat is translucent.
  3. Place a cast iron skillet over high heat for 5 minutes until it is screaming hot.
  4. Drop in the 2 tbsp beef tallow. Wait until it sizzles and smokes slightly.
  5. Add the sliced meat in a single, even layer. Cook 2 minutes without moving it.
  6. Use metal spatulas to roughly chop the meat while it's in the pan. Sprinkle the kosher salt, pepper, garlic powder, and onion powder over the pile.
  7. Toss the meat ribbons quickly to ensure the seasoning is distributed. Note: This prevents the spices from burning on the bottom of the pan.
  8. Sauté for another 60 seconds until no pink remains and edges look charred.
  9. Transfer to a warm plate for 2 minutes before serving to let the juices redistribute.