Yesterday I showed you how to render brisket fat into beef tallow and use the tallow for slow cooking a brisket flat.

That was a fun trick but you can get a LOT more mileage out of your rendered brisket fat.

It turns out that beef tallow has an extremely high smoke point which makes it a great oil for deep frying.  In fact, until 1990, McDonald’s french fries were deep fried in beef tallow.  That is back in the day when they were GOOOOD!

We used this batch of tallow to deep fry some sliced up Yukon Gold potatoes and a big pile of chicken wings.

And yes, wings deep fried in beef tallow are freaking fantastic.

My favorite way of using beef tallow is to pair it with cast iron.

Want to make the best steak in the history of the world?

Forget about going sous vide or doing a reverse sear.

Instead, add two tablespoons of beef tallow to a cast iron skillet and heat on high until the cast iron hits at least 450F.

Season a ribeye with salt and pepper and then sear it in the beef tallow for four minutes per side.  Toss is a little bit of green stuff and let that get a nice little sear as well.

I have cooked steaks about twenty different ways but I have never found anything that comes close to searing a ribeye in beef tallow.

It will make you weak in the knees.

The infrared thermometer is a pretty cool tool that really helps me get the temps dialed in while doing cast iron cooking.  The IR gun is pretty affordable and if you get one you will have fun taking temps all over the house 🙂