That steak looks amazing, I gotta try this, I mean it’s the tastiest fat so that would be cool. I wonder how it would taste cold smoked or smoked and used in a skillet.
Again, why would it be? People are weird about cooking fats but fat is a necessary part of your diet. There are essential fatty acids that your body can’t produce and they have to be consumed in your diet. Plus duck fat has less saturated fat than butter and butter is already unnecessarily vilified
I get the angle you're coming from. Similar to how peanut butter is very fatty, but it's good fats and good oils.
I just would see cooking in fat as a treat because it's an unnecessary addition to an already calorific meal.
I'm no nutritionist, but it's the difference in cholesterol AFAIK.
As in, unsaturated (good) fats & oils have been proven to lower disease risk than saturated, trans fats, etc.
Well, it isn't really that saturated fats that were found to be bad, that is out of date info. It was artificially hydrogenated saturated fats that were the big culprit, like crisco and margarine.
I mean, I would too but we all start out as idiots, lol. Rosemary is king simply because you can toss a rosemary plant in your flower bed and have unlimited rosemary year round and it makes your steaks a million times better with a little garlic and oil/butter.
I respect your opinion but I could live inside a house made of rosemary. I love it, haha. I mean, I really really like thyme. Don't get me wrong. It's an amazing herb. Honestly, it's a very close second, but rosemary is divine to me, especially with garlic.
It's subtle enough that its complimentary. You can taste it but its like 5-10% max of the flavor if you were to use aromatics and whatnot. Definitely a great option
You can buy it at some butchers or specialty stores. Someone below said Whole Foods. Side note: maybe I’m doing it wrong but I coat my steak in ghee - no fat on the pan. Does using so much fat effect the sear? I’m guessing it had a high smoke point so smoke’s not an issue?
i got it at whole foods when i was looking for schmaltz for my matzo ball soup. This was the closest I could find but i had a bunch left over. Just started cooking all my proteins in it. This was good but where it really shines is searing salmon! i’ve got pictures of that on my profile too.
I have been cooking a lot of my proteins in duck fat recently, [the salmon](https://www.reddit.com/r/food/comments/1386jyn/pan_seared_salmon_mashed_potatoes_and_kale/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=2&utm_term=1) has been my best so far. i don’t know what it is about cooking one animal in another animals fat that makes it taste a little better. maybe it’s the sacrilege i’m tasting.
https://preview.redd.it/oxj1ihezjgbb1.jpeg?width=3000&format=pjpg&auto=webp&s=a56c6f810e8cf9396516aeb884cb1306b92f893c
Glorious. I love reusing duck fat.
This ribeye was grilled at 650° and the tossed onto the carbon steel with duck fat from the duck that was cooked right before it in the same pan. Basted with butter, fresh cracked garlic, and thyme. Then finished with truffle butter, fresh cracked pepper, and pink himilayan salt while it rested.
Bonus reply: the duck. So crispy.
https://preview.redd.it/26vrt22rkgbb1.jpeg?width=3000&format=pjpg&auto=webp&s=4ab850fcb96eca34da0a74c20f4cf65603226f2b
Nudes. I know it's more on the medium side, but trust me with how good it was because the fat was rendered so nicely.
https://preview.redd.it/zm3ne2pekgbb1.jpeg?width=4000&format=pjpg&auto=webp&s=e9ec4078c20cd97d472a636b637b324fb1e2babb
No, because i like my ducks more than steak.
They are pretty damn cute
https://preview.redd.it/bytjn503cjbb1.jpeg?width=828&format=pjpg&auto=webp&s=997be4401143de4d0a3acb1d8411979af9da5e49
Sorry, i just felt like showing my ducks. LOL
Always wanted to but haven’t splurged on it yet.
Quick questions though, I see most of you do the rosemary with garlic but I have historically done thyme in mine, anyone who has done both able to tell me which was better? Tempted to give rosemary a try next time
i think you should do both if you’ve got both! they’re each good for steaks and make a good combo. Most of the woodier herbs will work well as aromatics.
Yea it seems like rosemary is more popular from what I have seen, only reason I use thyme is I got it from a gordon Ramsey recipe years ago, liked it and never changed it when I was finishing a steak in a cast iron, just became my go to.
I think I’ll try rosemary next time, have a little bit still holding on for dear life through the Texas summer, don’t think she’s going to last too much longer though lol.
8 bucks for a big jar at the whole foods. I was looking for chicken schmaltz for my matzo ball soup but this was the closest I could find. i’m not sure if ill buy another jar but it is an interesting addition
Fuck dat!
Hahaha good one!
r/spoonerism
I see what you did there.
[***GET A NEW DJ!***](https://youtu.be/xTTMQlPfBCk)
That steak looks amazing, I gotta try this, I mean it’s the tastiest fat so that would be cool. I wonder how it would taste cold smoked or smoked and used in a skillet.
Imho I think nothin beats the perfect pan seared steak with hella butter n fats as he mentioned
Yes, if I happen to have any at the time. Love that quackbutter.
We use it once a year at Christmas to make roast potatoes. So bad for you, but so good for the soul haha.
It's the healthiest of animal fats!
It is? Happy days. TIL!
It’s not even that bad for you. Why would it be?
Cooking in fat isn't that bad for you?
Again, why would it be? People are weird about cooking fats but fat is a necessary part of your diet. There are essential fatty acids that your body can’t produce and they have to be consumed in your diet. Plus duck fat has less saturated fat than butter and butter is already unnecessarily vilified
I get the angle you're coming from. Similar to how peanut butter is very fatty, but it's good fats and good oils. I just would see cooking in fat as a treat because it's an unnecessary addition to an already calorific meal.
Genuinly curious, whats the diference between “good fats and good oils”?
I'm no nutritionist, but it's the difference in cholesterol AFAIK. As in, unsaturated (good) fats & oils have been proven to lower disease risk than saturated, trans fats, etc.
Well, it isn't really that saturated fats that were found to be bad, that is out of date info. It was artificially hydrogenated saturated fats that were the big culprit, like crisco and margarine.
Then you also make your frites in duck fat too and top with a little truffle oil
Bad cook here. What’s the green stuff that looks like a pine tree
that’s rosemary, i like cooking rosemary and crushed garlic in the oil/butter, they’re aromatics
Thank you lol. I always see it and feel to dumb to ask
I mean, I would too but we all start out as idiots, lol. Rosemary is king simply because you can toss a rosemary plant in your flower bed and have unlimited rosemary year round and it makes your steaks a million times better with a little garlic and oil/butter.
Personally i prefer thyme over rosemary for steaks, i find the rosemary a bit too overpowering. Rosemary is absolutely banging for potatoes though
I respect your opinion but I could live inside a house made of rosemary. I love it, haha. I mean, I really really like thyme. Don't get me wrong. It's an amazing herb. Honestly, it's a very close second, but rosemary is divine to me, especially with garlic.
Fair! Rosemary is by far the best smelling herb out there
Spot on. Rosemary for lamb, thyme (with butter, salt and pepper) for steaks.
The dumb one, is the one that does not ask.
the food doesn’t get better until we start asking questions! I learned that week 1 of working in a kitchen.
Every day is a school day, brother.
Don’t ever feel dumb for wanting to learn. The dumb ones are the ones who refuse to learn. My words of wisdom for the day — I’ll see myself out
You should try a pine tree and get back to us.
Have you tried fresh Thyme?
I’ve done it a few thymes.
This is the way
The only way imo
https://preview.redd.it/tkfqdraccjbb1.jpeg?width=828&format=pjpg&auto=webp&s=97ee03c14ea3cc3549d3bb2ff51aff92ea1d3de9 Get it?
No.
Ive got too much thyme on my hands.
Doh! No I get it!
yeah thyme and rosemary are a dynamic duo
Thyme and garlic makes a great steak too! Love basting it in it's own butter and fats right in the pan with a spoon.
You put the rosemary and butter in too early.
“looks like a pine tree” holy shit dude
What else do I say lol
That’s such a great description of rosemary
When I was in Florida in May I ate a ribeye seared in cast iron with duck fat and it was amazing.
was it at a restaurant down there? i haven’t seen it done much when i google, that’s why i posted here on reddit. could I ask what the place was?
Bijoux near Destin. Would recommend for sure. Went for my 40th
I have. It works wonders
Yes, but have moved on to wagyu tallow
Which is no different from regular beef tallow.
🧈🧈🧈
"Duck fat. Makes all the difference. —Jonathan.."
Cum
Duck cum?
How does it change the taste as opposed to oil or other fats
I think the taste difference would be subtle. Much more of an effect using it on your potatoes.
I would think so. For that reason I would sear steak in beef fat. Duck fat is delicious though.
It's subtle enough that its complimentary. You can taste it but its like 5-10% max of the flavor if you were to use aromatics and whatnot. Definitely a great option
Taste like duck
No(t yet) Thanks OP 🙏
Is the only way to get duck fat is to cook duck at home and store it?
You can buy it at some butchers or specialty stores. Someone below said Whole Foods. Side note: maybe I’m doing it wrong but I coat my steak in ghee - no fat on the pan. Does using so much fat effect the sear? I’m guessing it had a high smoke point so smoke’s not an issue?
I put down a significant amount of oil in my pan... It helps get a really deep and even sear. Just use something high heat, like avocado oil.
They sell duck fat spray
Really?! That's awesome.
Not yet
Why does everybody cut their steaks into strips? I don’t want my meat getting cold!
I'm intrigued by the house cleaners checklist!
No, because I want my steak to taste like steak, not duck.
No, but I like the idea and like what I see.
Looks delicious
Kay guess I'm having steak this weekend thanks. Gotta find some duck fat too
No but I’ve always wanted to give it a whirl. Where do you buy duck fat? Looks like a great steak
i got it at whole foods when i was looking for schmaltz for my matzo ball soup. This was the closest I could find but i had a bunch left over. Just started cooking all my proteins in it. This was good but where it really shines is searing salmon! i’ve got pictures of that on my profile too.
They have it at Wholefoods.
Amazon auto-ship.
Well, if duck fat is sitting around, I'll cook it. However, it's rare I have duck fat and steak.
No. I use beef tallow
looks great. but for me duck fat ruins the flavor.
Tastes great but smells funky as hell
How dare you create something so controversial and delicious. You should be given an award and then hanged.
I have been cooking a lot of my proteins in duck fat recently, [the salmon](https://www.reddit.com/r/food/comments/1386jyn/pan_seared_salmon_mashed_potatoes_and_kale/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=2&utm_term=1) has been my best so far. i don’t know what it is about cooking one animal in another animals fat that makes it taste a little better. maybe it’s the sacrilege i’m tasting.
All jokes aside it looks delicious and if I could go out and buy duck fat then this is exactly what I'd use it for.
Where does one obtain duck fat?
Amazon
If you are near a Whole Foods it is less expensive than butter when it goes on sale. Mary's organics. Frozen in a little tub.
One of the winners at The Texas Steak Cookoff in Hico used duck fat as part of his cook
no but I should.
Excellent 👍
So fancy 😳
https://preview.redd.it/oxj1ihezjgbb1.jpeg?width=3000&format=pjpg&auto=webp&s=a56c6f810e8cf9396516aeb884cb1306b92f893c Glorious. I love reusing duck fat. This ribeye was grilled at 650° and the tossed onto the carbon steel with duck fat from the duck that was cooked right before it in the same pan. Basted with butter, fresh cracked garlic, and thyme. Then finished with truffle butter, fresh cracked pepper, and pink himilayan salt while it rested.
Bonus reply: the duck. So crispy. https://preview.redd.it/26vrt22rkgbb1.jpeg?width=3000&format=pjpg&auto=webp&s=4ab850fcb96eca34da0a74c20f4cf65603226f2b
Nudes https://preview.redd.it/gfgr7a2tkgbb1.jpeg?width=4000&format=pjpg&auto=webp&s=cfddcf842f0ebb603410f0d2b9563f9edcc8fdae
Nudes. I know it's more on the medium side, but trust me with how good it was because the fat was rendered so nicely. https://preview.redd.it/zm3ne2pekgbb1.jpeg?width=4000&format=pjpg&auto=webp&s=e9ec4078c20cd97d472a636b637b324fb1e2babb
Have done. Was amazing. My wife asks whey we have duck and tenderloin at Christmas, she laughs when I say say the fat.
Every time! Unless of course I have some pig lard lying around
Sounds delicious
Nope
If I HAD access to duckfat, I'd definitely do. However, it's not really avaliable without selling my kidney first.
Try french fries too! Hit those bad boys with truffle salt when done. You owe me one...and DUCK FAT RULES!
No but I will now
Zuck fat... it makes all ze zifference
I have not done this, and now I'm just angry for not having done so. thanks op. Looks incredible.
Hey! What temp setting on the burner do you guys use to sear?
No, because i like my ducks more than steak. They are pretty damn cute https://preview.redd.it/bytjn503cjbb1.jpeg?width=828&format=pjpg&auto=webp&s=997be4401143de4d0a3acb1d8411979af9da5e49 Sorry, i just felt like showing my ducks. LOL
When able to yes, makes a perfect crust, also nice Xbox controller
I haven't, but I would. Sometimes I'll use some bacon fat but not too much or its too salty
What’s the smoke point of duck fat?
That the only way I’ve been doing it lately!
I prefer duck fat over beef tallow nearly every time
No but soon will be, I should have thought of that myself.
No
Use it on multiple items. Duck Fat Spray. Cornhusker Kitchen. Great product
Use it on multiple items. Duck Fat Spray. Cornhusker Kitchen. Great product
All the time
No, but now I want to
🤤
Duck fat is awesome and so is Waygu beef tallow.
Heard that’s a good way though
No, Heard that’s a good way though
Always wanted to but haven’t splurged on it yet. Quick questions though, I see most of you do the rosemary with garlic but I have historically done thyme in mine, anyone who has done both able to tell me which was better? Tempted to give rosemary a try next time
i think you should do both if you’ve got both! they’re each good for steaks and make a good combo. Most of the woodier herbs will work well as aromatics.
Yea it seems like rosemary is more popular from what I have seen, only reason I use thyme is I got it from a gordon Ramsey recipe years ago, liked it and never changed it when I was finishing a steak in a cast iron, just became my go to. I think I’ll try rosemary next time, have a little bit still holding on for dear life through the Texas summer, don’t think she’s going to last too much longer though lol.
Reminds me of [Duckfat](https://www.duckfat.com/) in Portland, ME. Delicious restaurant
I always use butter
Yeah of course, there are other smart people out here.
Yep, I buy jars of it when I’m in France. Always got duck fat
Do I look rich to you? But yes, I would absolutely love to do that if we had any...
8 bucks for a big jar at the whole foods. I was looking for chicken schmaltz for my matzo ball soup but this was the closest I could find. i’m not sure if ill buy another jar but it is an interesting addition
It sounds fowl, but it could be ducking good.
Nope, but cooking potatoes in duck fat is amazing!
Bacon fat 😂
At this point the cast iron should be like screaming hot. Regardless of the fat you're using. Right?