Charred steak over coals is a classic technique rooted in American barbecue, while using rendered beef fat as a vinaigrette reflects modern nose‑to‑tail cooking trends popularized by Michelin‑starred chefs seeking to maximize flavor from every part of the animal.

In the Southern U.S., steaks are often smoked with wood chips; in the Midwest, direct‑char on charcoal grills is common; the West Coast embraces high‑heat searing with specialty fats like beef tallow, similar to the technique shown by Chef Jeremiah.

Gourmet restaurants typically drizzle a warm, emulsified beef‑fat vinaigrette over sliced steak just before plating, allowing the fat to coat the meat and add a bright, tangy note from pickled mustard seeds and aromatics.

This elevated steak dish is often featured at special occasions such as anniversaries, holiday feasts, and fine‑dining tasting menus where diners expect a show‑stopping, smoky, and richly flavored centerpiece.

The authentic ingredients are rendered beef fat, pickled mustard seeds, shallot, garlic, chives, and white soy sauce. Substitutes can include mustard powder instead of seeds, scallions for chives, and regular soy diluted with water if white soy is unavailable.

Classic pairings include roasted root vegetables, creamy horseradish mash, grilled asparagus, or a simple arugula salad dressed with lemon vinaigrette to balance the richness.

Common errors include over‑charing the fat (causing bitterness), cooking the steak too long on the coals, and letting the vinaigrette cool and solidify before brushing. Keep the char quick, monitor internal temperature, and keep the vinaigrette warm.

The rapid coal char imparts intense smoky flavor and a unique crust, while the final hot‑pan sear ensures a uniform, caramelized exterior without overcooking the interior—a combination that maximizes both flavor and texture.

Yes, prepare the vinaigrette up to two days in advance. Store it in an airtight container in the refrigerator and gently re‑heat and whisk before using to restore its smooth consistency.

You should see deep, blackened grill marks with a slightly crisp exterior, while the interior remains pink‑red (medium‑rare). The char should be a thin, caramelized crust, not a burnt black shell.

Insert an instant‑read thermometer into the thickest part; it should read about 55°C (130°F) for medium‑rare. The steak will continue to rise a few degrees during resting.

The YouTube channel Danny Kim focuses on exploring innovative cooking techniques from world‑class kitchens, often highlighting high‑end steak preparations, experimental flavor pairings, and behind‑the‑scenes insights from Michelin‑starred chefs.

Danny Kim emphasizes learning directly from elite chefs and translating their avant‑garde methods—such as cooking on hot coals, using beef‑fat vinaigrette, and flambe techniques—into practical home‑cookable steps, whereas many channels stick to more conventional pan‑sear or grill methods.