"On one hand, the conventional wisdom is that it's dead simple. But then, often in the same breath, there's an endless list of caveats, and they frequently contradict each other. Bring your beef to room temperature, or pre-sear straight from the fridge? Salt and pepper only, or introduce a medley of aromatics? Somehow, every tip for a simple juicy steak is different."
"The fat on your steak is more important than you realize - it's the foundation of keeping meat moist and flavorful. That's why well-marbled cuts of beef are superior - they help the fat melt throughout the piece, naturally providing an even richness and tenderness."
"Butter is the obvious choice, but it's a good one. Keep in mind that it burns at a lower temperature than pure fats, so it's typically added towards the end of cooking, or to top a steak after it comes off the heat (or you can go all-in and slowly cook steak in a butter bath for a decadent meal)."
"Beef tallow, on the other hand, won't burn at high temperatures, making it ideal as a cooking fat for steak. Plus, it's the same as the stuff in the steak itself. It imparts a more, well, beefy flavor, while butter brings more deliciously sweet and nutty notes. Both will deliver plenty of richness."
Fat is the central determinant of a steak's juiciness and flavor, with intramuscular marbling melting during cooking to provide even richness and tenderness. Well-marbled cuts naturally retain moisture and tenderness better than lean cuts. External fat added during cooking produces similar effects by basting and transferring richness. Butter contributes sweet, nutty notes but has a lower smoke point, so it is best added near the end of cooking, used as a finishing topping, or employed in a slow butter bath. Beef tallow resists high heat, reinforces beefy flavor, and functions well as a searing fat. Both fats also carry and amplify other infused aromatics.
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