West Texas Steak Medallions with Beef Tallow and Texas Beef BBQ Rub
In West Texas, steak is more than a meal. It is a ritual that starts with the hiss of tallow hitting hot iron and ends with a crust so rich it could only come from the plains. The flat top became the cowboy’s grill, a tool that turned simple cuts into something extraordinary. This tradition began in dusty cattle towns where cooks worked with what they had, sturdy top sirloin, a handful of salt and pepper, and the kind of heat that forges flavor. That heritage still lives on today, now elevated with a modern twist from Revolution Barbecue Texas Beef BBQ Rub, a blend that adds depth with cracked black pepper, smoky chili, and subtle sweetness. The aroma alone tells you this is not fancy cooking; it is honest, high-heat steakhouse flavor built on instinct and fire. Sear it hot, keep it simple, and let the land speak through every bite.
West Texas Steak Medallions on Cast Iron with Revolution Barbecue Texas Beef BBQ Rub
4
15 minutes
10 minutes
450
American
Main Dish
This recipe captures the soul of West Texas steak culture, bold, fast, and fearless. The medallions start with thick-cut top sirloin, a cut prized by ranch cooks for its flavor and durability. When it meets the heat of cast iron and a spoonful of beef tallow, something primal happens. The surface blisters and browns, locking in the juices beneath a perfect crust. That is when the magic of Revolution Barbecue Texas Beef BBQ Rub comes alive, creating a smoky pepper balance that brings out the full character of the beef. Every detail matters, the sound of the sizzle, the shimmering tallow, the moment you flip the steak and see that caramelized crust form. It is not about precision or polish. It is about feel, timing, and trust in the process. Serve these medallions beside our upcoming Texas-Style Bacon Green Beans for a plate that captures the true spirit of the High Plains, where flavor still earns its keep.
Ingredients
For the Steak Medallions
- 2 pounds top sirloin, trimmed and cut into 2-inch medallions
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 2 tablespoons beef tallow, plus more as needed
- Chopped parsley or chives, optional garnish
For Serving, optional
- Texas-Style Bacon Green Beans (see recipe: https://revolutionbbq.com/blogs/recipes/texas-style-bacon-green-beans)
Directions
- Prepare the Steak: Pat the top sirloin medallions dry with paper towels. Season generously with Revolution Barbecue Texas Beef BBQ Rub, a balanced blend of Pacific sea salt, black pepper, bell peppers, garlic, onion, and paprika. Press the seasoning firmly into the meat to create an even coating. Let the steak rest at room temperature for 20 minutes.
- Preheat the Cast Iron: Heat a cast-iron skillet or flat-top griddle over high heat until very hot. Add 2 tablespoons beef tallow and let it melt and shimmer.
- Sear the Medallions: Place the steak pieces on the hot surface without crowding. Sear for 2½ to 3 minutes per side until a deep crust forms and the internal temperature reaches about 125 °F (51 °C) for medium-rare.
- Rest the Steak: Transfer to a warm plate, loosely tent with foil, and rest for 5 minutes before serving.
- Serve: Plate the medallions, garnish with parsley or chives, and serve hot with Texas-Style Bacon Green Beans (see recipe: https://revolutionbbq.com/blogs/recipes/texas-style-bacon-green-beans).
