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Confit Steak Recipe

Discover the secrets to making Confit Steak, a culinary delight. Tender, juicy, and full of flavor - get the exclusive recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Beef, Main Course, Meat
Cuisine American
Servings 4
Calories 1779 kcal

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

Use an accurate leave-in thermometer and adjust stovetop heat carefully to maintain 225 F poaching temperature. Too hot will rapidly overcook the meat. Too cool won’t properly render fat.
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