Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Pat the steaks dry with paper towels to remove excess moisture.

Season both sides generously with salt.

Preheat your grill to high heat.

Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.

Remove the steaks from the grill and let them rest for 5 minutes.

In a small saucepan over low heat, melt the beef tallow.

Sauté for 1-2 minutes until fragrant.

Remove from heat.

Slice the rested ribeye steaks against the grain.

Serve immediately.