This Jacobs cooking technique is a reflection of how we approach steak in our kitchen.
From the sear to the rest, each step is designed to respect the integrity of the cut and to
bring out its fullest flavour.
COOK THE JACOBS WAY
YOU WILL NEED
(1) Heavy gauge frying pan (cast iron preferred) or BBQ
(2) Oven (if finishing indoors)
(3) Wire rack (for resting)
(4) Tongs
(5) Meat thermometer
(6) Jacobs beef tallow (included)
(6) Seasoning salt + pepper (fine kosher salt and course pepper)
(7) Spanish charcoal sea salt (included)
1. – SEASON
Bring your steaks to room temperature (you may need to pat them dry) then generously coat both sides
of your steaks with the seasoning salt and pepper. No oil yet.
2. – HEAT
Bring your cast iron pan (or BBQ grill) to smoking hot, without oil.
Add ~5 tbsp beef tallow. Place steaks carefully and sear until dark brown — about 3 minutes per side.
3. – SEAR
Rare – Remove after searing (~120°F)
Transfer to a 500°F oven (or close the BBQ lid) for:
Medium Rare – ~4 minutes (~130°F)
Medium – ~5 minutes (~140°F)
We recommend removing the steaks from the heat (3°- 5° before the desired temperature as the steaks will continue to cook while resting)
Larger steaks will require longer oven times.
4. – FINISH
Place steaks on a wire rack and let rest until room temperature. This ensures the juices stay in the meat.
5. - REST
Before serving, return steaks to the oven for 1 minute or until just warmed. Sprinkle with finishing salt.
6. - REHEAT
Thank you for choosing Jacobs & Co.
— Chef Danny McCallum