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
Take your steaks out of the fridge. Then generously season both sides with salt and pepper. No oil yet.
2. – HEAT
Bring your cast iron pan (or BBQ grill) to smoking hot, without oil.
3. – SEAR
Add ~5 tbsp beef tallow. Place steaks carefully and sear until dark brown — about 3 minutes per side.
4. – FINISH
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.
5. - REST
Place steaks on a wire rack and let rest until room temperature. This ensures the juices stay in the meat.
6. - REHEAT
Before serving, return steaks to the oven for 1 minute or until just warmed. Sprinkle with finishing salt.
Thank you for choosing Jacobs & Co.
— Chef Danny McCallum