That fat on Strip steaks...
- Thread starter Aceman
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Melissaredhead
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Trim it off and melt it to make "beef-love" for basting reverse-sear technique.
Dinkle
Knows what a fatty is.
I trim it and render it in a cast iron use the rendered fat to roast veggies or to sear your steak in said cast iron. Beef fat has a high smoke point.
IamMadMan
somebody shut me the fark up.
I char the fat and yes, I do eat the fat, but not the gristle, it's has great flavor. Also like the others said, render it out for roasting vegetables, ti add great flavor.
sleebus.jones
is Blowin Smoke!
Heck yeah I eat it. I grill steaks as normal, then flip on the edge and crisp that up for a few minutes. It's really tasty. I started doing this after I had a kitchen-side seat at one of our local restaurants and saw them do that on their char-griller. Been doing it ever since.
SmokinJohn
Babbling Farker
before letting the meat rest, I sear that fat....ooooeeeeee
dadsr4
somebody shut me the fark up.
Whenever you purchase raw food, meat or vegetable, there is waste. If they trimmed it off, you would pay more for the food. Corn husks, cabbage cores, silver skin and fat on meat, it's just part of the game. You do have the option to choose the meat with the least fat, or to shop elsewhere,
THoey1963
somebody shut me the fark up.
I eat it all...
effinUker
is Blowin Smoke!
i dint realize there was a choice. :-o
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Same here.
