Sear & Sauce: Beef Tallow + Beef Demi-Glace

This is the steakhouse move, simplified. 100% grass-fed beef tallow goes in the cast iron first. It handles high heat without breaking down, which means a proper crust that stays crispy while the center stays tender and juicy. After the sear, the pan is full of drippings and browned bits. That is where the demi-glace comes in. Deglaze the pan with a splash of stock or wine. Whisk in 1-2 tablespoons of our 100% grass-fed beef demi-glace. Simmer for 60 seconds. What you get is a glossy, savory pan sauce with body from natural collagen, not flour or cornstarch. The whole process takes less than two minutes after you pull the steak. Both products come from 100% grass-fed, pasture-raised cattle. The tallow is slow-rendered in small batches with nothing added. The demi-glace is a slow-simmered bone reduction, concentrated to a collagen-rich gloss. One ingredient in the tallow. A short ingredient label on the demi-glace. Together, they are a pan sauce that builds itself. We lead with flavor and let our sourcing practices serve as the proof. By putting every part of the animal to work, we support a food system that actually works for our farm partners while giving you a new secret weapon for your kitchen. Storage: Demi-glace: shelf-stable, refrigerate after opening, use within 2 weeks. Tallow: shelf-stable for 2 years unopened, refrigerate after opening, use within 6 months. No preservatives in either jar.