Time: 1 hour | Serves: 2
This Father’s Day, treat Dad to a meal that hits different — Force of Nature ribeye steak smoked and seared in FOND beef tallow, served with homemade chimichurri, pasture raised Alexandre eggs, and a cold glass of milk. Bold, nourishing, and unforgettable. A triple win for Dad!
Ingredients
- 2 Force of Nature Ribeye Steaks
- 3 tablespoons FOND Rosemary and Pink Peppercorn Beef Tallow, divided
- 4 Alexandre Kids Large Pasture Organic Eggs
- 2 glasses Alexandre Eco Dairy 4% Whole Milk, for serving
For the Chimichurri Sauce:
- 1/2 cup fresh flat-leaf parsley, stems removed
- 1/4 cup red onion (or 1 shallot)
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
METHOD
1. Bring two Force of Nature Beef Ribeyes to room temperature, approximately 30 minutes before grilling. Pat the steaks dry, then season generously with salt and pepper.
2. Preheat the smoker to 225°F and lightly oil the grates.
3. While the smoker heats, prepare the chimichurri sauce. In a food processor, combine all ingredients except the olive oil and pulse until coarsely blended. Transfer to a bowl and gently whisk in the olive oil. Note: Adding the olive oil directly to the food processor can release polyphenols and result in a bitter flavor.
4. Once the smoker reaches temperature, place the steaks inside and smoke until the internal temperature reaches 100°F. Remove the steaks and increase the smoker or grill temperature to 500°F for searing.
5. While the grill heats, rub each side of the steaks with 1 tablespoon of FOND Rosemary and Pink Peppercorn Beef Tallow. Place a cast iron skillet on the grill to preheat for the eggs.
6. When the grill reaches 500°F, sear the steaks for approximately 2 minutes per side, or until desired doneness is achieved. Use a meat thermometer for accuracy:
* Rare: 120–125°F (49–52°C)
* Medium-rare: 130–135°F (54–57°C)
* Medium: 140–145°F (60–63°C)
7. Allow the steaks to rest for 5–10 minutes.
8. While the steaks rest, add 1 tablespoon of FOND Rosemary and Pink Peppercorn Beef Tallow to the preheated skillet. Crack in four eggs and cook until the whites are set, and the yolks are either runny or gelatinous, according to your preference.
9. To serve, slice the ribeyes and plate with the cooked pasture-raised Alexandre eggs. Drizzle generously with chimichurri sauce. Complete the meal with a cold glass of Alexandre milk and enjoy!
