**The Art of Cooking with Tallow: A Journey with Chef Steps**

When it comes to cooking with tallow, there's an undeniable honor in using animal fat to create a dish that not only showcases its rich flavor but also pays tribute to the animal from which it comes. In this article, we'll delve into the world of tallow and explore how to cook with it, highlighting the techniques and tips shared by Chef Steps.

**The Importance of High Heat**

To begin cooking with tallow, one must first understand the importance of high heat. As noted by Chef Steps, "We're looking for a smoking hot pan here" – approximately 450°F (230°C). This high temperature is essential in achieving the desired crispy exterior and rare interior that's characteristic of tataki-style dishes. To achieve this level of heat, Chef Steps suggests using tongs to carefully place the meat into the pan, as it's crucial not to disturb the fat during cooking.

**Cooking with Tallow: A Rare Steak Recipe**

One of the most iconic recipes shared by Chef Steps is a rare steak dish that showcases the versatility and flavor of tallow. The recipe begins with selecting a tenderloin or filet mignon, which is typically circular in shape due to its muscular structure. To cook the steak, Chef Steps recommends seasoning it with garlic and rosemary, then searing it in the hot pan for a mere few seconds on each side. This technique allows the meat to retain its natural juices while achieving a crispy exterior.

**The Art of Tataki**

Tataki is a Japanese cooking style that involves searing fish or steak over high heat to create a crispy crust, followed by serving it rare and allowing the warm juices to finish cooking the dish. Chef Steps explains that this technique is essential when working with lean meats like tenderloin, which can become tough if overcooked. By cooking the meat to an internal temperature of 60-70°F (15-21°C), Chef Steps achieves a perfect balance between tenderness and flavor.

**Serving the Dish**

Once the steak has been cooked to perfection, it's essential to serve it immediately. To do so, Chef Steps recommends removing the pan from the heat and allowing it to cool slightly before adding a pat of butter and sprinkling with garlic and rosemary. This addition of flavors not only enhances the dish but also adds a touch of elegance to the presentation.

**The London Royale: A Game-Changing Recipe**

One of the most exciting recipes shared by Chef Steps is the London Royale, which transforms a humble steak into a culinary masterpiece. By taking a tough cut of meat and cooking it in tallow, Chef Steps achieves a tender and juicy texture that's unparalleled in other recipes. The addition of brown butter, garlic, and rosemary creates a rich and complex flavor profile that elevates the dish to new heights.

**A Game-Changing Recipe for Steak Lovers**

For those who think they know all about steak, the London Royale is a revelation – a recipe that takes the humblest of cuts and turns it into a masterpiece. With its paper-thin slices, rare interior, and buttery garlic sauce, this dish is sure to become a favorite among steak enthusiasts. And the best part? It's incredibly easy to prepare, requiring minimal cooking time and no fuss.

**A Conclusion**

In conclusion, cooking with tallow is an art form that requires patience, attention to detail, and a willingness to experiment. By following Chef Steps' tips and techniques, home cooks can unlock a world of flavors and textures that will elevate their dishes from ordinary to extraordinary. Whether you're a seasoned chef or a culinary novice, the London Royale recipe is sure to inspire and delight – a testament to the power of tallow in transforming even the humblest of ingredients into something truly special.

"WEBVTTKind: captionsLanguage: enhi I am Kevin Smith with Beast and Cleaver today we're going to cook the London Royale otherwise known as the London Broil which is possibly the worst steak on the entire animal it doesn't exist in a as a steak in London and it should never be broiled it needs to be cooked really high really fast and served extremely rare it should not be overcooked otherwise it will be horrible so I'm going to change your opinion on this amazing steak show you how we cook it at beast and cleava going to go into the top round now the London broal stroke AKA we changed it to London Royale because essentially this is one of the stakes that gets cut into big fat steaks and broiled and it tastes horrible so we completely changed that Technique we cut it into small little steaks and treat it like a really really rare and making it like a hot capache almost so what we have here is the muscle that comes off the back leg if you imagine that big teardrop muscle it's essentially that it's got some other muscles that live on top here which I'm going to start taking off now we got this little top round cap which is also known as the Santa Fe it's kind of like a little skirt steak um amazing little muscle there's a couple of other steaks on here too this is one of the ones that you don't have to be super precise with a lot of this is going to get trimmed up and going into sausage into jerky into uh Burgers so I'm just peeling this cap off up here you can see where it comes this is a a good steak it's it's like a skirt steak there's a little bit more chew to it so definitely one for marinading and this is going to take us down to a couple of other little steaks up here a little Leo and a Milan really small little steaks but also really nice so these little small staks down here you don't really you won't find them in any Supermarket you will find them in any uh whole animal butcher shop that's um breaking things down similar to us really really tender little Stakes on here and again it for us it just goes into like the artisanal of it so we have our top round cap we have our leoa which is this round steak and underneath it over here we got the steak that looks the Terrace major but it's called the um meran so we'll we'll pull these off real quick they don't take long the uh leoa eats amazing it's like a cross between a tenderloin and a Terrace major we want to come in here now and start trimming up the Milan which runs up here you can see it's this long muscle separated by this fat generally anywhere there's a big chunk of fat like that it's like there's a separation of mus muscle so it makes your job a little bit easier we'll take this guy off this gets trimmed up and this gets trimmed up further and this is uh also going to get trimmed up going to get our knife under and I'm being generous with the amount of uh meat I'm taking off here mainly because we need a lot of stuff for sausages we need stuff for burgers and also this is a slightly harder Stak for us to sell cuz not many people know about it um the people who do know about it love it so this one really open grain structure you can see why it looks like a skirt steak and trim here again none of this stuff on the back leg is is wasteful coming under here taking this syu skin off getting in nice is pointing up I don't want to lose too much meat I do want to make this steak into the most tender part of it that I can so getting down and you noce a little oxidized here this is good for sausage so here's the really cool little steak the Santa Fe or top round cap for the case we'll square it amazing little steak you can roll it up fantastic little steak and we'll go quickly into our laoa steak again I'm not being too precious with how I'm cutting this cuz this is all going to go to sausage I believe this would be the perap forus muscle which is right in the hip I know that cuz I injured mine taking off the fat on this one this one is fantastic um grilled and uh or pan fried it kind of plumps up we usually tie it up in the shop but you can see why it's like the pear steak it kind of looks like a pear and then this little one over here everyone who knows about it loves it the Milan believe it's called Milan after a type of french fish I could be wrong but that's the knowledge we have so looks really similar to Terrace major take this fat cap off on here you can see that fat get underneath this is about 7 to 8 o at most this steak but again it's very very tender and this is a great steak for like one person who's not super hungry we like to think of these as like midweek Stakes you know this is certainly not in the trophy cut realm so now we'll get into trimming this up typically this steak from here is cut into big thick chunks and put in the case and then broiled like broiled or grilled under a grill it's really bad when you treat it like that for me it's one of the worst steaks um available so we definitely don't want our customers to eat it like that we want to take all of this F off so I am being generous with the way I'm cutting it but we need as a whole animal shop we don't have access to ground beef we have to create our own ground beef so this is a great way to to get where we're going with that you can see the open grain structure on this really long fibers on the inside here there's more senu just take it off and I just want to emphasize I'm not trying to be super precise with how I'm trimming this we need trim for sausage down here going to start taking out this vein again starting to get where I want to go with it now starting to look like one two three four pieces that I'll cut into a long rectangle here I'll show you what a normal London Broil looks like you essentially take this here and you cut it into a big fat steak like this and it looks nice but it eats terribly well it doesn't eat well at all I'm just going to leave that there for example this will go to sausage for us so from here I want to follow the grain structure coming down and again roughly here and again roughly over here okay so we got our steaks P them like halfway where we need to go from here um so this is the one the classic one over here um now again I'm going to start trimming the edges down here and I'm going to start carving it into a cylindrical type shape so it's almost looking like a i of round here only it's not the eye around so this is where we want to be and the reason I'm cutting it this way is the grains are running this way you can see the open grains running that way this one I'm going to cut into two going to come around going to square the ends again sausage same on this one square square curve it just a little and we can sell these so much easier than selling this so although it might look wasteful again this is going towards all the good things so from here just going to trim this one as well while I'm at it we roughly aim for 4 to 6 o portions on these so what I'll do is I'll now that we have this lovely steak we'll just portion it show you what these look like from here they look like little tender loins at this point um which got me thinking we should treat them like a tenderloin um you cannot overcook this steak it will be horrible I mean that literally looks like a tenderloin it's got the same little marbling running through it so we have these in the case pretty much all the time and we do get people coming in asking oh can we grab a tender Lo and I think it's labeled wrong and it's not it's it's this it's just the way we potion them out you know so um that's pretty much how we potion them um you know one of these is 12.99 a pound that's 6 oz it's I don't know it's less than $10 and you can certainly get a good meal for one person maybe even two if you're eating other stuff with that so this is what we like to do with the back leg we got these lovely free little steaks over here we got these guys we got Burger which will add brisket to over here and then we got uh our classic little londons that we came up with and uh we changed it from London broal to London Royale because we felt like we turned one of the worst steaks into probably one of the best steaks and certainly the cheapest steak on the whole animal wonderful little steaks here going to season them up real quick well that's going in with a Tallow it kind of honors the animal you know we are taking the fat from the animal rendering it down and uh cooking the animal in that fat I want to make sure we're getting smoking hot pan here see the smoke coming off the pan is at about 450° almost here 440 over here as we go in going to just crisp all around this is not going to take very long at all this is one I would suggest using tongs cuz it's high high heat so the reason we want to cook this very rare is it's like if you think about tuna and that classic tuna tataki how it's seared on the outside and Raw on the middle this is exactly why we want to do that because this is a very lean muscle that doesn't do a lot of work it's going to be tough if we cook it past the medium even if we cook it past rare so just turning it over very quick cook on this one of the uh things that we get a lot with at a shop is uh it looks like a tenderloin it looks like a a filet it's because it's circular it can eat like a tender line too and I'm just getting a little caramelization this is not going to be like a riy or a porter house I want to keep this as rare as I possibly can on the inside just turning it see this this is all I'm looking for going to go in with my butter so turning it in the fat in with a garlic glazing in with a rosemary turn the pan off take these out so again you see the color on here it looks even more like a tender line now steak is resting very briefly just cooking the garlic taking it off the heat want to let those bubbles calm down here these steaks are still hot you can see if you was to put a thermometer in here they' be 60 70° on the internal temp again the grain is running this way so I want to cut long thin slices with this I don't want to leave it rest it's going to finish this cooking in the in the pan cutting it super thin here the thinner you can cut this the better this is what I'm talking about with tataki it's seared on the outside completely raw in the middle and then the warm juices of the steak are going to finish the cooking this is one that you want to serve quickly we don't want it hanging out in the pan over cooking it these little end pieces trim them and get your knife down just slicing it paper fin here the pan has cooled down I want to take them drop them back in the pan take my spoon real quick and that's it out from here we're just going to Plate this guy straight up I like to have the best looking pieces around the outside all these little pieces that are cut off the end are going to be in the middle they're going to get hidden got that piece there that's perfect so that's going to be like in the middle of the plate I'll take our Rosemary break it off again sprinkle this stuff is so much flavor in here drizzle all of this get all the garlic get everything over it and then just finish it with some molden salt this is the worst steak in the world turned into one of the best steaks in the world okay so this is the iconic London Royale which we serve at beast and Cleaver we feel really proud of this one we took one of the worst Stakes on the animal the London broyal turned it into something called the London Royale which is served paper thin very rare covered in brown butter garlic and rosemary and having a little bit of bread on the side to dip in and get all those juices is exactly how we serve it at the shop so uh yeah I'm G to go in get one of these lovely little rare pieces can I try one with you yeah yeah yeah yeah get in I'm to get this all that lovely buttery garlicky oh my god oh holy cow worst steak to the best steak so many C of me really do need to be treated y it's tender cuz you cut it against grain it's so juicy the flavor is insane dude yeah super good steak and it's like eight 6 to 8 ounces on these two here that's probably enough for two people and it's going to cost like $9 to buy that you know yeah way beefer than a tender line too yeah yeah amazing flavor it's insane the ROI it's huge yeah it's cheap it's easy you can't really mess it up as long as you cook it rare rare piece of bread and wrap it up in it that's awesome prob good could be my favorite Ste so good steak sandwich yeah subscribe to our Channel and visit chefsteps.com for more tips recipes guides and tools to help you level up in the kitchenhi I am Kevin Smith with Beast and Cleaver today we're going to cook the London Royale otherwise known as the London Broil which is possibly the worst steak on the entire animal it doesn't exist in a as a steak in London and it should never be broiled it needs to be cooked really high really fast and served extremely rare it should not be overcooked otherwise it will be horrible so I'm going to change your opinion on this amazing steak show you how we cook it at beast and cleava going to go into the top round now the London broal stroke AKA we changed it to London Royale because essentially this is one of the stakes that gets cut into big fat steaks and broiled and it tastes horrible so we completely changed that Technique we cut it into small little steaks and treat it like a really really rare and making it like a hot capache almost so what we have here is the muscle that comes off the back leg if you imagine that big teardrop muscle it's essentially that it's got some other muscles that live on top here which I'm going to start taking off now we got this little top round cap which is also known as the Santa Fe it's kind of like a little skirt steak um amazing little muscle there's a couple of other steaks on here too this is one of the ones that you don't have to be super precise with a lot of this is going to get trimmed up and going into sausage into jerky into uh Burgers so I'm just peeling this cap off up here you can see where it comes this is a a good steak it's it's like a skirt steak there's a little bit more chew to it so definitely one for marinading and this is going to take us down to a couple of other little steaks up here a little Leo and a Milan really small little steaks but also really nice so these little small staks down here you don't really you won't find them in any Supermarket you will find them in any uh whole animal butcher shop that's um breaking things down similar to us really really tender little Stakes on here and again it for us it just goes into like the artisanal of it so we have our top round cap we have our leoa which is this round steak and underneath it over here we got the steak that looks the Terrace major but it's called the um meran so we'll we'll pull these off real quick they don't take long the uh leoa eats amazing it's like a cross between a tenderloin and a Terrace major we want to come in here now and start trimming up the Milan which runs up here you can see it's this long muscle separated by this fat generally anywhere there's a big chunk of fat like that it's like there's a separation of mus muscle so it makes your job a little bit easier we'll take this guy off this gets trimmed up and this gets trimmed up further and this is uh also going to get trimmed up going to get our knife under and I'm being generous with the amount of uh meat I'm taking off here mainly because we need a lot of stuff for sausages we need stuff for burgers and also this is a slightly harder Stak for us to sell cuz not many people know about it um the people who do know about it love it so this one really open grain structure you can see why it looks like a skirt steak and trim here again none of this stuff on the back leg is is wasteful coming under here taking this syu skin off getting in nice is pointing up I don't want to lose too much meat I do want to make this steak into the most tender part of it that I can so getting down and you noce a little oxidized here this is good for sausage so here's the really cool little steak the Santa Fe or top round cap for the case we'll square it amazing little steak you can roll it up fantastic little steak and we'll go quickly into our laoa steak again I'm not being too precious with how I'm cutting this cuz this is all going to go to sausage I believe this would be the perap forus muscle which is right in the hip I know that cuz I injured mine taking off the fat on this one this one is fantastic um grilled and uh or pan fried it kind of plumps up we usually tie it up in the shop but you can see why it's like the pear steak it kind of looks like a pear and then this little one over here everyone who knows about it loves it the Milan believe it's called Milan after a type of french fish I could be wrong but that's the knowledge we have so looks really similar to Terrace major take this fat cap off on here you can see that fat get underneath this is about 7 to 8 o at most this steak but again it's very very tender and this is a great steak for like one person who's not super hungry we like to think of these as like midweek Stakes you know this is certainly not in the trophy cut realm so now we'll get into trimming this up typically this steak from here is cut into big thick chunks and put in the case and then broiled like broiled or grilled under a grill it's really bad when you treat it like that for me it's one of the worst steaks um available so we definitely don't want our customers to eat it like that we want to take all of this F off so I am being generous with the way I'm cutting it but we need as a whole animal shop we don't have access to ground beef we have to create our own ground beef so this is a great way to to get where we're going with that you can see the open grain structure on this really long fibers on the inside here there's more senu just take it off and I just want to emphasize I'm not trying to be super precise with how I'm trimming this we need trim for sausage down here going to start taking out this vein again starting to get where I want to go with it now starting to look like one two three four pieces that I'll cut into a long rectangle here I'll show you what a normal London Broil looks like you essentially take this here and you cut it into a big fat steak like this and it looks nice but it eats terribly well it doesn't eat well at all I'm just going to leave that there for example this will go to sausage for us so from here I want to follow the grain structure coming down and again roughly here and again roughly over here okay so we got our steaks P them like halfway where we need to go from here um so this is the one the classic one over here um now again I'm going to start trimming the edges down here and I'm going to start carving it into a cylindrical type shape so it's almost looking like a i of round here only it's not the eye around so this is where we want to be and the reason I'm cutting it this way is the grains are running this way you can see the open grains running that way this one I'm going to cut into two going to come around going to square the ends again sausage same on this one square square curve it just a little and we can sell these so much easier than selling this so although it might look wasteful again this is going towards all the good things so from here just going to trim this one as well while I'm at it we roughly aim for 4 to 6 o portions on these so what I'll do is I'll now that we have this lovely steak we'll just portion it show you what these look like from here they look like little tender loins at this point um which got me thinking we should treat them like a tenderloin um you cannot overcook this steak it will be horrible I mean that literally looks like a tenderloin it's got the same little marbling running through it so we have these in the case pretty much all the time and we do get people coming in asking oh can we grab a tender Lo and I think it's labeled wrong and it's not it's it's this it's just the way we potion them out you know so um that's pretty much how we potion them um you know one of these is 12.99 a pound that's 6 oz it's I don't know it's less than $10 and you can certainly get a good meal for one person maybe even two if you're eating other stuff with that so this is what we like to do with the back leg we got these lovely free little steaks over here we got these guys we got Burger which will add brisket to over here and then we got uh our classic little londons that we came up with and uh we changed it from London broal to London Royale because we felt like we turned one of the worst steaks into probably one of the best steaks and certainly the cheapest steak on the whole animal wonderful little steaks here going to season them up real quick well that's going in with a Tallow it kind of honors the animal you know we are taking the fat from the animal rendering it down and uh cooking the animal in that fat I want to make sure we're getting smoking hot pan here see the smoke coming off the pan is at about 450° almost here 440 over here as we go in going to just crisp all around this is not going to take very long at all this is one I would suggest using tongs cuz it's high high heat so the reason we want to cook this very rare is it's like if you think about tuna and that classic tuna tataki how it's seared on the outside and Raw on the middle this is exactly why we want to do that because this is a very lean muscle that doesn't do a lot of work it's going to be tough if we cook it past the medium even if we cook it past rare so just turning it over very quick cook on this one of the uh things that we get a lot with at a shop is uh it looks like a tenderloin it looks like a a filet it's because it's circular it can eat like a tender line too and I'm just getting a little caramelization this is not going to be like a riy or a porter house I want to keep this as rare as I possibly can on the inside just turning it see this this is all I'm looking for going to go in with my butter so turning it in the fat in with a garlic glazing in with a rosemary turn the pan off take these out so again you see the color on here it looks even more like a tender line now steak is resting very briefly just cooking the garlic taking it off the heat want to let those bubbles calm down here these steaks are still hot you can see if you was to put a thermometer in here they' be 60 70° on the internal temp again the grain is running this way so I want to cut long thin slices with this I don't want to leave it rest it's going to finish this cooking in the in the pan cutting it super thin here the thinner you can cut this the better this is what I'm talking about with tataki it's seared on the outside completely raw in the middle and then the warm juices of the steak are going to finish the cooking this is one that you want to serve quickly we don't want it hanging out in the pan over cooking it these little end pieces trim them and get your knife down just slicing it paper fin here the pan has cooled down I want to take them drop them back in the pan take my spoon real quick and that's it out from here we're just going to Plate this guy straight up I like to have the best looking pieces around the outside all these little pieces that are cut off the end are going to be in the middle they're going to get hidden got that piece there that's perfect so that's going to be like in the middle of the plate I'll take our Rosemary break it off again sprinkle this stuff is so much flavor in here drizzle all of this get all the garlic get everything over it and then just finish it with some molden salt this is the worst steak in the world turned into one of the best steaks in the world okay so this is the iconic London Royale which we serve at beast and Cleaver we feel really proud of this one we took one of the worst Stakes on the animal the London broyal turned it into something called the London Royale which is served paper thin very rare covered in brown butter garlic and rosemary and having a little bit of bread on the side to dip in and get all those juices is exactly how we serve it at the shop so uh yeah I'm G to go in get one of these lovely little rare pieces can I try one with you yeah yeah yeah yeah get in I'm to get this all that lovely buttery garlicky oh my god oh holy cow worst steak to the best steak so many C of me really do need to be treated y it's tender cuz you cut it against grain it's so juicy the flavor is insane dude yeah super good steak and it's like eight 6 to 8 ounces on these two here that's probably enough for two people and it's going to cost like $9 to buy that you know yeah way beefer than a tender line too yeah yeah amazing flavor it's insane the ROI it's huge yeah it's cheap it's easy you can't really mess it up as long as you cook it rare rare piece of bread and wrap it up in it that's awesome prob good could be my favorite Ste so good steak sandwich yeah subscribe to our Channel and visit chefsteps.com for more tips recipes guides and tools to help you level up in the kitchenhi I am Kevin Smith with Beast and Cleaver today we're going to cook the London Royale otherwise known as the London Broil which is possibly the worst steak on the entire animal it doesn't exist in a as a steak in London and it should never be broiled it needs to be cooked really high really fast and served extremely rare it should not be overcooked otherwise it will be horrible so I'm going to change your opinion on this amazing steak show you how we cook it at beast and cleava going to go into the top round now the London broal stroke AKA we changed it to London Royale because essentially this is one of the stakes that gets cut into big fat steaks and broiled and it tastes horrible so we completely changed that Technique we cut it into small little steaks and treat it like a really really rare and making it like a hot capache almost so what we have here is the muscle that comes off the back leg if you imagine that big teardrop muscle it's essentially that it's got some other muscles that live on top here which I'm going to start taking off now we got this little top round cap which is also known as the Santa Fe it's kind of like a little skirt steak um amazing little muscle there's a couple of other steaks on here too this is one of the ones that you don't have to be super precise with a lot of this is going to get trimmed up and going into sausage into jerky into uh Burgers so I'm just peeling this cap off up here you can see where it comes this is a a good steak it's it's like a skirt steak there's a little bit more chew to it so definitely one for marinading and this is going to take us down to a couple of other little steaks up here a little Leo and a Milan really small little steaks but also really nice so these little small staks down here you don't really you won't find them in any Supermarket you will find them in any uh whole animal butcher shop that's um breaking things down similar to us really really tender little Stakes on here and again it for us it just goes into like the artisanal of it so we have our top round cap we have our leoa which is this round steak and underneath it over here we got the steak that looks the Terrace major but it's called the um meran so we'll we'll pull these off real quick they don't take long the uh leoa eats amazing it's like a cross between a tenderloin and a Terrace major we want to come in here now and start trimming up the Milan which runs up here you can see it's this long muscle separated by this fat generally anywhere there's a big chunk of fat like that it's like there's a separation of mus muscle so it makes your job a little bit easier we'll take this guy off this gets trimmed up and this gets trimmed up further and this is uh also going to get trimmed up going to get our knife under and I'm being generous with the amount of uh meat I'm taking off here mainly because we need a lot of stuff for sausages we need stuff for burgers and also this is a slightly harder Stak for us to sell cuz not many people know about it um the people who do know about it love it so this one really open grain structure you can see why it looks like a skirt steak and trim here again none of this stuff on the back leg is is wasteful coming under here taking this syu skin off getting in nice is pointing up I don't want to lose too much meat I do want to make this steak into the most tender part of it that I can so getting down and you noce a little oxidized here this is good for sausage so here's the really cool little steak the Santa Fe or top round cap for the case we'll square it amazing little steak you can roll it up fantastic little steak and we'll go quickly into our laoa steak again I'm not being too precious with how I'm cutting this cuz this is all going to go to sausage I believe this would be the perap forus muscle which is right in the hip I know that cuz I injured mine taking off the fat on this one this one is fantastic um grilled and uh or pan fried it kind of plumps up we usually tie it up in the shop but you can see why it's like the pear steak it kind of looks like a pear and then this little one over here everyone who knows about it loves it the Milan believe it's called Milan after a type of french fish I could be wrong but that's the knowledge we have so looks really similar to Terrace major take this fat cap off on here you can see that fat get underneath this is about 7 to 8 o at most this steak but again it's very very tender and this is a great steak for like one person who's not super hungry we like to think of these as like midweek Stakes you know this is certainly not in the trophy cut realm so now we'll get into trimming this up typically this steak from here is cut into big thick chunks and put in the case and then broiled like broiled or grilled under a grill it's really bad when you treat it like that for me it's one of the worst steaks um available so we definitely don't want our customers to eat it like that we want to take all of this F off so I am being generous with the way I'm cutting it but we need as a whole animal shop we don't have access to ground beef we have to create our own ground beef so this is a great way to to get where we're going with that you can see the open grain structure on this really long fibers on the inside here there's more senu just take it off and I just want to emphasize I'm not trying to be super precise with how I'm trimming this we need trim for sausage down here going to start taking out this vein again starting to get where I want to go with it now starting to look like one two three four pieces that I'll cut into a long rectangle here I'll show you what a normal London Broil looks like you essentially take this here and you cut it into a big fat steak like this and it looks nice but it eats terribly well it doesn't eat well at all I'm just going to leave that there for example this will go to sausage for us so from here I want to follow the grain structure coming down and again roughly here and again roughly over here okay so we got our steaks P them like halfway where we need to go from here um so this is the one the classic one over here um now again I'm going to start trimming the edges down here and I'm going to start carving it into a cylindrical type shape so it's almost looking like a i of round here only it's not the eye around so this is where we want to be and the reason I'm cutting it this way is the grains are running this way you can see the open grains running that way this one I'm going to cut into two going to come around going to square the ends again sausage same on this one square square curve it just a little and we can sell these so much easier than selling this so although it might look wasteful again this is going towards all the good things so from here just going to trim this one as well while I'm at it we roughly aim for 4 to 6 o portions on these so what I'll do is I'll now that we have this lovely steak we'll just portion it show you what these look like from here they look like little tender loins at this point um which got me thinking we should treat them like a tenderloin um you cannot overcook this steak it will be horrible I mean that literally looks like a tenderloin it's got the same little marbling running through it so we have these in the case pretty much all the time and we do get people coming in asking oh can we grab a tender Lo and I think it's labeled wrong and it's not it's it's this it's just the way we potion them out you know so um that's pretty much how we potion them um you know one of these is 12.99 a pound that's 6 oz it's I don't know it's less than $10 and you can certainly get a good meal for one person maybe even two if you're eating other stuff with that so this is what we like to do with the back leg we got these lovely free little steaks over here we got these guys we got Burger which will add brisket to over here and then we got uh our classic little londons that we came up with and uh we changed it from London broal to London Royale because we felt like we turned one of the worst steaks into probably one of the best steaks and certainly the cheapest steak on the whole animal wonderful little steaks here going to season them up real quick well that's going in with a Tallow it kind of honors the animal you know we are taking the fat from the animal rendering it down and uh cooking the animal in that fat I want to make sure we're getting smoking hot pan here see the smoke coming off the pan is at about 450° almost here 440 over here as we go in going to just crisp all around this is not going to take very long at all this is one I would suggest using tongs cuz it's high high heat so the reason we want to cook this very rare is it's like if you think about tuna and that classic tuna tataki how it's seared on the outside and Raw on the middle this is exactly why we want to do that because this is a very lean muscle that doesn't do a lot of work it's going to be tough if we cook it past the medium even if we cook it past rare so just turning it over very quick cook on this one of the uh things that we get a lot with at a shop is uh it looks like a tenderloin it looks like a a filet it's because it's circular it can eat like a tender line too and I'm just getting a little caramelization this is not going to be like a riy or a porter house I want to keep this as rare as I possibly can on the inside just turning it see this this is all I'm looking for going to go in with my butter so turning it in the fat in with a garlic glazing in with a rosemary turn the pan off take these out so again you see the color on here it looks even more like a tender line now steak is resting very briefly just cooking the garlic taking it off the heat want to let those bubbles calm down here these steaks are still hot you can see if you was to put a thermometer in here they' be 60 70° on the internal temp again the grain is running this way so I want to cut long thin slices with this I don't want to leave it rest it's going to finish this cooking in the in the pan cutting it super thin here the thinner you can cut this the better this is what I'm talking about with tataki it's seared on the outside completely raw in the middle and then the warm juices of the steak are going to finish the cooking this is one that you want to serve quickly we don't want it hanging out in the pan over cooking it these little end pieces trim them and get your knife down just slicing it paper fin here the pan has cooled down I want to take them drop them back in the pan take my spoon real quick and that's it out from here we're just going to Plate this guy straight up I like to have the best looking pieces around the outside all these little pieces that are cut off the end are going to be in the middle they're going to get hidden got that piece there that's perfect so that's going to be like in the middle of the plate I'll take our Rosemary break it off again sprinkle this stuff is so much flavor in here drizzle all of this get all the garlic get everything over it and then just finish it with some molden salt this is the worst steak in the world turned into one of the best steaks in the world okay so this is the iconic London Royale which we serve at beast and Cleaver we feel really proud of this one we took one of the worst Stakes on the animal the London broyal turned it into something called the London Royale which is served paper thin very rare covered in brown butter garlic and rosemary and having a little bit of bread on the side to dip in and get all those juices is exactly how we serve it at the shop so uh yeah I'm G to go in get one of these lovely little rare pieces can I try one with you yeah yeah yeah yeah get in I'm to get this all that lovely buttery garlicky oh my god oh holy cow worst steak to the best steak so many C of me really do need to be treated y it's tender cuz you cut it against grain it's so juicy the flavor is insane dude yeah super good steak and it's like eight 6 to 8 ounces on these two here that's probably enough for two people and it's going to cost like $9 to buy that you know yeah way beefer than a tender line too yeah yeah amazing flavor it's insane the ROI it's huge yeah it's cheap it's easy you can't really mess it up as long as you cook it rare rare piece of bread and wrap it up in it that's awesome prob good could be my favorite Ste so good steak sandwich yeah subscribe to our Channel and visit chefsteps.com for more tips recipes guides and tools to help you level up in the kitchen\n"