CRAZIEST STEAK HACK IVE EVER TRIED!!!!

Ingredients

• 1 pound Wagyu Beef Tallow (high‑quality Wagyu tallow, solid at room temperature)
• 1 ounce Unflavored Gelatin (powdered, no added flavor)
• 1 piece Beef Steak (8‑10 oz ribeye, sirloin, or other preferred cut, trimmed)
• 1 piece Vacuum Seal Bag (food‑grade, size large enough for the steak)

Instructions

1. Melt tallow and dissolve gelatin

   Add the 1 pound of Wagyu beef tallow to a saucepan, heat gently, and stir in the 1 ounce of unflavored gelatin. Using a digital thermometer, bring the mixture to at least 257°F until the gelatin is fully dissolved.

   Time: PT10M

   Temperature: 257°F

2. Cool the tallow‑gelatin mixture

   Remove the saucepan from heat and allow the mixture to cool to about 90°F. You can place the pot in an ice bath and stir occasionally to speed cooling.

   Time: PT15M

   Temperature: 90°F

3. Prepare steak and vacuum bag

   Place the steak on a cutting board. Pour roughly 1/4 cup of the cooled tallow‑gelatin mixture over the steak, ensuring it coats the surface. Transfer the steak and any excess liquid into the vacuum seal bag and seal it airtight.

   Time: PT5M

4. Infuse fat in the refrigerator

   Lay the sealed bag flat in the refrigerator (≈40°F) and let it sit for 1 hour. The liquid tallow will be drawn into the muscle fibers by the gelatin.

   Time: PT1H

   Temperature: 40°F

5. Finish and scrape excess fat

   Remove the bag from the fridge, open it, and take out the steak. Using a sharp knife, gently scrape any solidified tallow that remains on the surface. Pat the steak dry; it now shows visible marbling similar to A5 Wagyu.

   Time: PT5M

6. Optional – Cook the steak

   Season the steak lightly with salt and pepper and sear in a hot pan or grill to your desired doneness. Let rest 5 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

0 g

Fat

70 g

Fiber

0 g