Confit steak is a method of slowly poaching steak in aromatic fat until melt-in-your-mouth tender before searing to develop a crispy crust. This French technique originated as a way to preserve meat in duck or goose fat. The fat protects the meat from exposure to air and bacteria, allowing it to keep for months. While prolonged preservation isn’t necessary today, the gently simmering process condenses flavors for exceptionally succulent, rich steak.
While confit was traditionally made with duck legs submerged in rendered duck fat, the same concept can be applied to premium beef cuts like ribeye, sirloin, or tenderloin. Choose a well-marbled cut that will benefit from gently melting fat cap connective tissues without overcooking. Submerge in butter, beef tallow, or duck fat spiked with herbs, garlic, and peppercorns, and let low, slow poaching work its magic.
The result is ridiculously flavorful, fall-apart tender steak encased in a savory, fragrant crust. Taking the extra time to start low-and-slow on the stovetop before blasting the exterior to char yields complex depth that searing alone cannot achieve. Read on for an easy steak confit recipe for restaurant-worthy beef confit you can make at home.
Confit Steak Recipe
Equipment
- Dutch oven or heavy-bottomed pot with lid
- Meat Thermometer
- Paper towels
- Large cast iron skillet
- Metal spatula
- Plate lined with paper towels
Ingredients
- 2 bone-in ribeye tenderloin or sirloin steaks (12-16 oz each)
- 2 cups duck fat beef tallow, or butter
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 10 garlic cloves crushed
- 1 tablespoon whole black peppercorns
- Coarse finishing salt Maldon or fleur de sel
Instructions
- Choose evenly thick steaks so they confit at the same rate
- Ensure meat is completely submerged in barely simmering fat
- Closely monitor temperature, adjusting heat never to exceed 225 F
- Cook low-and-slow, allowing time for connective tissues to melt
- Rest before searing so the meat stays delicately moist
- Sear over the highest heat to quickly caramelize the crust
Notes
Procedure: How to Make Confit Steak
Prep the steak
Pat steaks very dry with paper towels and lightly score fat cap in a crosshatch pattern without cutting into the meat. It helps fat render slowly. Bring to room temperature for quicker cooking.
Simmer the steak
- In a Dutch oven, combine duck or beef fat, herbs, garlic, and pepper over medium-low heat. When the fat is melted, submerge room-temperature steaks evenly in the fat. Meat should be completely covered.
- Gently poach steaks uncovered at 200 F to 225 F, adjusting heat to maintain a bare simmer. Turn meat halfway through. Cook until center reaches 125 F for medium-rare, about 45 minutes to 1 hour 15 minutes, depending on thickness.
- Remove confit steaks from fat and rest on a plate for 15 minutes. Discard herbs and reserve fat for another use.
Sear the confit steak
- Preheat a large cast iron skillet over high heat. Pat steaks extremely dry with paper towels to prevent splatter. When the skillet starts smoking, lay steaks in the pan without moving for 2 minutes to sear.
- Flip the steak and sear the second side for another 2 minutes. Use a spatula to peek and check browning. Cook edges and fat cap another 1-2 minutes to render any remaining fat.
- Remove confit steak from pan and let rest 5 minutes before slicing. Sprinkle with finishing salt. The gem-like marrow should glimmer within.
- Serve steak confit with pan drippings for dunking and your choice of garlic confit mash, wilted greens, or classic béarnaise.
Tips and Tricks for the Ultimate Confit Steak
- Choose a well-marbled cut. More internal fat will baste the meat and create juicier results. Bone-in options add extra flavor.
- For the fat, duck, beef, or even bacon drippings all infuse tons of meaty richness. Butter alone works, too, but requires closer monitoring to prevent burning.
- Poke extra herb sprigs and whole garlic cloves into meat crevices so flavors can directly permeate.
- Pre-sear meat at 500F for 2-3 minutes per side before confiting for a head start on the crust.
- Once confit, let the steak rest in the hot fat for up to 2 hours. The meat will stay piping hot and can be conveniently reheated by refrying later.
For additional insights and tips on enhancing your cooking techniques, including the proper use of kitchen equipment like Dutch ovens and cast iron skillets, check out our comprehensive Kitchen Tips category.
FAQs
What is the benefit of confit compared to just searing a steak?
Gentle fat poaching tenderizes meat far more delicately than other wet methods. Connective tissues and fat slowly melt to baste meat, keeping it tender and juicy.
What fat works best for Confit?
Duck fat is traditional, with an intense flavor that penetrates the meat. Beef tallow from grass-fed cows also infuses wonderful beefiness. Bacon drippings can provide smoky notes.
Are bone-in steaks necessary?
Bones aren’t mandatory but do impart extra meaty savoriness. Boneless cuts can still benefit greatly from confit and will cook slightly quicker.
How long does the confit last, refrigerated or frozen?
Properly chilled, confit meats sealed in their fat will keep refrigerated for up to 1 month. They can be frozen for up to 6 months before reconstituting to cook.
What sides go well with confit steak?
Beyond classic béarnaise, garlic-parsley mash, or crispy potatoes, consider braised greens, peppercorn sauce, chimichurri, or caramelized onions.
Conclusion
While rich confit dishes evoke intimidating culinary mastery, the method actually grew from humble peasant origins. Frugal cooks looking to preserve every last bit of precious meat discovered that gently protecting it in fat transformed both textures and flavors in wondrous ways. Now reinvented far beyond its pragmatic roots, confit recalls a bygone era of whole animal utilization while propelling ingredients to their ultimate perfection.
Though the initial low simmer requires attentive temperature regulation, it allows time for wonderful woodsy aromas to perfume your kitchen. Rewarding patience with fork-tender textures so succulent and infused with soulful savor, a stellar crust almost seems superfluous. But the crisp, salty finish provides the perfect contrast against the billowy soft interior.
Just be sure to source your fat from conscientiously raised meats and use every last drop subsequently for the crispiest roast potatoes known to humanity. Then call together your most cherished company to share in this hard-won but humble feast that uniquely captures the generosity of time when given its due. One bite will transport all gathered to simpler times when patience was currency and ingredients earned their place at the table through the alchemy of heat transformed to comfort. If you’re interested in exploring more meat and poultry dishes after trying this confit steak recipe, our Meat and Poultry section at QuickRecipees.com offers a wide range of delicious and diverse recipes.