And then finally some time the good news is I can find the meat from my favorite steak at Costco .
So I went to Costco and got a beef tenderloin and I've actually found kind of counter intuitively that I prefer the choice beef tenderloin from Costco rather than the prime for some reason , it just turns out more tender and it's better .
So I'm gonna open up this package and then we're gonna cut out our perfect steak .
The best steaks come from the middle of the tenderloin .
So I'm gonna cut it right here with a beautiful cut of meat like this .
You don't need a lot .
So we're just gonna season it with salt and a cut of meat while the steak warms up on the cutting board .
Let's get our pan ready .
Want it nice and hot .
So we get a great sear .
Step one , turn on the burner .
Step two is get some beef tallow .
I like the Wagyu beef tallow because it gives you kind of the luxurious mouth feel of Wagyu beef .
But without having to buy Wagyu beef .
So we're gonna use that also .
It's got a high smoke point .
So it's great for searing .
So we're gonna open this up and put some in the pan .
Now , be careful when you add the tallow that you don't add too much .
If you add too much tallow or too much oil of any kind , you're not gonna get the kind of sear that you want .
So we're gonna let this melt and when this whole thing gets to about 500 degrees , we're ready to start searing , starting to smoke .
Now it's time to put the steak off .
I just added a little bit more beef .
You can always add more .
But if you add too much , it's hard to take it out because it's super , super hot .
Now , we're starting to get golden brown .
This looks really good .
We still want it to get a little bit darker .
We want more flavor to build up right now .
We're getting close .
It's starting to get that dark color that I want .
And what I do is I move it around the pan so it goes from one hot spot and then to the next to the next to the next .
So it's always on hot metal .
So this is good , a little bit more and we're going to be right .
This is the kind of crust we want to see .
So we're gonna flip it and get the same on the other side .
Now we have a good sear on the bottom side .