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Old 07-05-2014, 09:24 AM   #1
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Rendering the fat side of steaks/chops

When you cook a thick steak with a fat side (like NY Strip) or a pork chop, is there a general rule as to the best way to render/sear the fat side so you don't end with a thick layer of white fat? I was wondering if it's better to lay the fat side down on the pan/grill first or last or if it makes any difference at all? Any other tips/techniques to get that fat rendered and crisp instead of rubbery (how mine usually turns out)?

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Old 07-05-2014, 10:00 AM   #2
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You could trim most of that fat layer off before you start cooking. Just leave a little. Otherwise, no tips.
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Old 07-05-2014, 10:29 AM   #3
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Real thick steak/chop and about 1800 F would probably do the trick.
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Old 07-05-2014, 11:05 AM   #4
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At the very end, I turn the steak on its side and get that fat dripping.
I buy thick steaks so they are easy to stand on their side. The pan or grill will hold it a little bit to.
You could always hold it up for a minute or two if the steak will not stand on its own.
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Old 07-05-2014, 08:54 PM   #5
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I trim a lot of the fat off before I cook the chops or steaks and don't have much of a problem.
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Old 07-06-2014, 08:16 AM   #6
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Quote:
Originally Posted by Andy M. View Post
You could trim most of that fat layer off before you start cooking. Just leave a little. Otherwise, no tips.
What Andy said.
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Old 07-09-2014, 12:38 PM   #7
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Quote:
Originally Posted by Oldvine View Post
I trim a lot of the fat off before I cook the chops or steaks and don't have much of a problem.
I think the fat adds flavor and another dimension to any steak or chop.
I would remove some, but never would I remove all the fat.

A bit of fat in each bite is what i like. To me the fat tastes as good or better than the meat itself.
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