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Heard a guy at the market say all fat is waste
He was talking about trimming a ribeye and said to cut every bit of fat off. That's just wrong, a good cap of fat adds flavor and keeps the meat from drying out. How do you all handle fat on your steaks?
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the_amy11d ago
That guy at the market is basically asking for a dry, sad piece of leather. Cutting all the fat off a ribeye is like buying a sports car and then taking the engine out. The fat is where all the flavor lives, and it melts into the meat while it cooks. I leave it all on and just sear it well to get it nice and crispy. Anyone who trims it all off is missing the whole point of the cut.
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grace_campbell11d ago
What's the point of a ribeye without the fat? That marbling is what makes it taste so good and keeps it juicy when you cook it. Do you trim yours off or leave it on?
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