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)?
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.