Step 1: Prepare the Root Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the chopped root vegetables. Melt 2 tablespoons of beef tallow and pour it over the vegetables. Add garlic powder, chopped rosemary/thyme, salt, and pepper. Toss until all vegetables are evenly coated.
Step 2: Roast the Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure they are not overcrowded. Roast for 30-40 minutes, or until tender and caramelized, flipping halfway through.
Step 3: Prepare the Steak: While vegetables are roasting, remove steaks from the refrigerator and let them come to room temperature for at least 30 minutes. Pat them completely dry with paper towels. Season generously on all sides with flaky sea salt and freshly cracked black pepper.
Step 4: Heat the Skillet: Heat a heavy-bottomed cast iron skillet or oven-safe pan over medium-high heat until it's smoking slightly. Add the remaining 1 tablespoon of beef tallow to the hot pan; it will melt quickly.
Step 5: Sear the Steak: Carefully place the steaks in the hot pan. Sear for 2-4 minutes per side for medium-rare, or longer for your desired doneness, until a deep, dark crust forms. Do not overcrowd the pan; cook in batches if necessary.
Step 6: Baste (Optional): For the last minute of cooking, add the butter, smashed garlic, and extra rosemary/thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously.
Step 7: Rest the Steak: Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
Step 8: Serve: Slice the rested steak against the grain and serve immediately with the roasted root vegetables. Enjoy your incredible beef tallow recipes!