How to Cook the Best Kosher Steak

5 from 1 vote

How to Cook the Best Kosher Steak

Juicy, perfectly seared kosher steak made two ways—pan-seared or grilled. No butter needed! Basted in beef tallow or pareve margarine for an incredible crust and deep flavor.

Prep Time10

Cook Time15

Resting Time10

Total Time35

Course: Main Course

Cuisine: Jewish, Kosher, Steakhouse

Keyword: beef tallow, cast iron steak, grilled steak, kosher dinner, kosher steak, pan seared steak, parve margarine

Servings: steaks

Calories: 352kcal

Equipment

1 Cast Iron Skillet For perfect searing
1 Grill Optional, if choosing grilled method
1 Meat Thermometer Use for precise doneness
1 Grease Guard / Splatter Screen Optional, to reduce kitchen mess
1 Tongs For flipping steak
1 Spoon For basting with tallow or margarine

Ingredients

Ingredients Serves 4
2 kosher ribeye steaks about 1 to 1.5 inches thick, room temperature
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp kosher beef tallow or avocado oil
4 cloves garlic crushed
3 sprigs fresh thyme
2 tbsp non-dairy butter substitute optional, for basting

Instructions

Instructions: Cast Iron Skillet Method
Pat the steaks dry with paper towels and let them come to room temperature for about 30 minutes.
Season generously on both sides with kosher salt and freshly ground black pepper.
Heat a cast iron skillet over medium-high heat until very hot (about 3–4 minutes).
Add beef tallow to the skillet, then carefully lay in the steaks away from you.
Sear for 2–3 minutes without moving, then flip and sear the other side for 2–3 minutes.
Add garlic, thyme, and optional non-dairy butter to the pan. Tilt the pan and baste the steaks with the melted fat using a spoon for 1–2 minutes.
Check the internal temp with a meat thermometer. Remove steaks at 130°F for medium-rare (they’ll rise to 135°F while resting).
Transfer steaks to a plate, loosely cover with foil, and rest for 5–10 minutes before slicing and serving.
Instructions: Grill Method
Preheat grill to high heat (450–500°F). Clean and lightly oil grates.
Pat steaks dry and bring to room temperature. Season generously with salt and pepper.
Place steaks directly over high heat. Grill for 3–4 minutes per side for medium-rare, turning only once.
Optional: Move to indirect heat zone and close the lid if they need a little more time to reach your preferred doneness.
Use a meat thermometer to check internal temp — aim for 130°F for medium-rare.
Remove from grill and let rest, covered loosely with foil, for 5–10 minutes before slicing.

Nutrition