A large cooked ribeye steak in a grill pan next to a sprig of rosemary
Why It's Worth It To Cook A Steak In Lard
While butter is commonly used to enhance the flavor and juiciness of steak, lard is an overlooked alternative that offers distinct advantages when cooking steak.
Rendered from pork fat, this dairy-free alternative has a high smoke point (375°F), so it’s less likely to burn and will get you that coveted sear without smoking up your kitchen.
When cooked, it adds a subtle richness to the overall flavor profile, and its saturated fat content helps create a beautiful crust on the outside while sealing in moisture.
It is best to use either rendered lard, which has a mild porky taste and soft texture, or processed lard, which is more solid but mostly free of any pork flavors.
Lard's fat content is higher than butter, so 1 cup of lard equals 1 ¼ cup of butter. You won't need that much for cooking steaks, but it’s a helpful ratio to keep in mind.
If you still like your steaks to have that buttery aroma, add a smidgen of butter toward the end of the cooking process after you've lowered the heat.