I keep seeing people trimming ribeyes the wrong way

Everyone around here cuts the fat cap off completely before cooking, but leaving at least a quarter inch on there gives you way better flavor and keeps the meat from drying out. Has anyone else noticed their steaks come out better when you leave that fat on?

3 comments

3 Comments

simonh7429d ago

You said "leaving at least a quarter inch on there gives you way better flavor" and yeah, I think that's totally right. I used to trim all the fat off because I thought it was just gross gristle, but then one time I was rushing and forgot to cut it off before throwing the steak in the pan. The whole thing came out way juicier, like the fat had melted down and kept it from getting tough. Now I actually look for ribeyes with a decent fat cap on purpose. It's a small thing but it really changes the whole steak experience, I mean why would you throw away the best part?

grace_allen29d ago

Flip the steak over while it's cooking so the fat cap gets direct heat at the bottom of the pan. That extra sizzle renders the fat down even more and makes the whole steak taste like butter, not just the edges. Why settle for a little bit of that flavor when you can have it running through every bite?

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the_betty15d ago

Wait, shouldn't you be careful with the fat cap down in the pan? If you let it sit directly on the bottom for too long, won't it just burn before the rest of the steak is done? I always keep the fat to the side and let it render slowly, not on the hot surface.