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Unpopular opinion: I was over-trimming my ribeyes for a decade before a chef in Denver called my steaks 'skinny'.
He pointed at the cap I'd been cutting off and said, 'That's the best part, you're throwing away flavor and charging the same price.'
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the_ryan17d agoMost Upvoted
Man, that hits home. I used to do the same thing, trying to make it look all neat and fancy. Honestly, that fat cap is pure gold for flavor, it just melts right into the meat. Tbh, I just leave it all on now and trim maybe the very hardest bits after it cooks. You get a way juicier steak.
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adams.barbara16d ago
Totally changed my steak game when I stopped trimming the fat before cooking. I used to cut it all off for a lean look, but the meat always came out a bit dry. Now I just score the fat cap so it renders better, and that melted fat bastes the whole steak as it cooks. The flavor is so much richer, and it stays super juicy. Do you score the fat or just leave it as is?
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