The Smuggler's Journal

This one's about the fat, not just the meat. Cooking in rendered beef tallow instead of oil pushes the crust further and the flavour deeper - genuinely worth the switch.

The Cut

Any thick-cut steak - scotch fillet, sirloin or rump cap all work well here.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Carnivore Society Beef Tallow: pure grass-fed tallow, the whole point of this cook.
• The SPG Route — SPG (Salt, Pepper, Garlic): simple seasoning that lets the tallow do the work.
• The Bold Run — Taippan BBQ Aussie All-Rounder: a genuine all-purpose Aussie blend if you want a different edge on the crust.

Method

1. Season the steak generously and rest at room temperature for 30 minutes.
2. Melt a generous spoon of beef tallow in a cast iron pan over high heat until just smoking.
3. Sear the steak 2-3 minutes per side, basting continuously with the melted tallow.
4. Add a knob of butter and aromatics in the last minute if you like, tilting the pan to baste.
5. Rest 5 minutes before slicing.

Serve it with

Nothing fancy needed - a simple salad and good bread let the tallow crust speak for itself.

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