Smoked tallow is a staple in our pantry. We salted these rib eyes steaks with salt and refrigerated them on a rack for 2 days, allowing the salt to penetrate and flavor the meat. Then we put them into a shallow pan and added a fine layer of smoked tallow on top of them. We slid the meat into the CVap and cooked them for 2 hours at 52°C. Halfway through the CVap process, we flipped the steaks and made sure they were evenly coated with the smoked tallow. After they finished cooking in the CVap, which allowed the meat to cook, tenderize and set up as a meat gel, we grilled them. The grilling accentuated the smokey notes of the tallow and created a wood fired flavor that was nuanced and robust. The meat was not smoked, but it tasted of fire, smoke, char, and roasted meat. The flesh was tender and succulent. It was the best of all worlds in each juicy bite.