Grass Fed Steak with Tallow Pommes Frites & Cognac Au Poivre Recipe

A perfectly cooked grass‑fed ribeye is one of those timeless dishes that proves great ingredients don’t need much embellishment—just technique, patience, and respect for the meat. This preparation leans into that philosophy, building flavor in deliberate stages: a hard initial sear for crust, gentle basting with butter and aromatics, and just‑enough resting to keep every slice tender and juicy. The result is a steak that celebrates the natural depth and minerality of grass‑fed beef, finished simply with fresh chives and flake salt to let its richness shine.

Paired with crisp, double‑fried tallow pommes frites and a silky cognac au poivre sauce, the meal becomes a classic steakhouse experience elevated by wholesome, pasture‑raised ingredients. The fries deliver an irresistible contrast—shattering crunch on the outside, soft and creamy within—while the peppery, lightly sweet cognac sauce adds warmth and sophistication without overpowering the steak. Whether plated for a special occasion or enjoyed as an indulgent weekend dinner, this trio brings together comfort, craft, and just the right touch of luxury.

US Wellness Meats Shopping List: Beef Ribeye Steak – 12 oz. | USWM All-Purpose Seasoning | Unsalted Butter | Beef Tallow 

Grass Fed Steak with Tallow Pommes Frites & Cognac Au Poivre

Grass-Fed Ribeye (12 oz)

Ingredients

• 12 oz grass-fed beef ribeye Add to Cart
• USWM all-purpose seasoning, as needed Add to Cart
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• Avocado oil, as needed
• 50 g grass-fed butter (or as needed) Add to Cart 
• 1 shallot, quartered
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme * Finely cut chives, for finishing

Method

1. Pat steak dry and place on a lined wire rack set over a sheet pan.
2. Season generously with salt and pepper on all sides. Allow to temper at room temperature for 10–15 minutes.
3. Heat a heavy sauté pan over high heat. Add enough avocado oil to lightly coat the pan.
4. Gently lay the steak in the pan and sear on all sides, approximately 60 seconds per side.
5. Remove steak to the wire rack and rest 2 minutes. **This initiates browning without significant internal cooking.
6. Wipe pan if needed, add fresh avocado oil, and return pan to high heat.
7. Return steak to pan and repeat searing on all sides.
8. Rest steak an additional 2 minutes. Steak should be rare, approaching medium-rare.
9. Lower heat to medium-high. Add butter; once foaming but not browned, add shallot, garlic, and thyme.
10. Return steak to pan and baste continuously for 90 seconds, flipping halfway through.
11. Remove steak to wire rack and rest 5 minutes before slicing.
12. Spoon warm Cognac Au Poivre over sliced steak and finish with chives and flake salt.

Tallow Pommes Frites

Ingredients

• 900 g russet or Yukon Gold potatoes
• 5–2 qts beef tallow (enough for full submersion) Add to Cart
• Kosher salt, fleur de sel, or desired seasoning, to taste
• Finely cut chives, as needed

Method

1. Wash and cut potatoes into 8–10 mm (⅜ in) batons.
2. Rinse in cold water until mostly clear; drain well.
3. Soak potatoes in cold water for 30–60 minutes. Drain and dry thoroughly.
4. Heat beef tallow to 300°F in a deep saucepan.
5. Fry potatoes in small batches, fully submerged, for 6–8 minutes. Potatoes should soften without coloring.
6. Remove and transfer to a lined wire rack. Cool to room temperature, approximately 30 minutes.
7. Increase tallow temperature to 375°F.
8. Return fries to oil in batches and fry 2–3 minutes, stirring gently, until deeply golden and crisp.
9. Remove immediately, transfer to a mixing bowl, and toss with salt and finely cut chives.

Cognac Au Poivre

Ingredients

• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 80 g cognac
• 200 g heavily reduced grass-fed beef stock 
• 50 g grass-fed heavy cream
• 20 g cold grass-fed butter, diced Add to Cart
• 4 g cracked peppercorns (white, green, pink, black, or blend)
• 14 g maple syrup
• 1 g Dijon mustard
• 3 g salt
• Splash of good vinegar
• Salt, to taste

Method

1. Toast cracked peppercorns in a dry saucepan over medium heat for ~30 seconds until aromatic.
2. Add cognac and bring to a simmer, allowing alcohol to cook off.
3. Add beef stock and simmer over medium heat until reduced by more than half, 5–7 minutes.
4. Stir in heavy cream and reduce further until lightly thickened, 3–4 minutes.
5. Whisk in maple syrup and Dijon until fully dissolved.
6. Finish with cold butter, vinegar, and additional salt as needed.

What a fantastic recipe that allows our 100% grass-fed and grass-finished, rotationally grazed beef ribeye to shine! The star of the show is the steak, and we offer a plethora of steak varieties that could be substituted in this recipe. When you’re not shopping for more grass-fed goodies, check out more fantastic recipes from trusted chefs like Christian on our Discover Blog today!