Rendering the fat side of steaks/chops

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crankin

Senior Cook
Joined
Mar 31, 2007
Messages
353
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)?
 
You could trim most of that fat layer off before you start cooking. Just leave a little. Otherwise, no tips.
 
Real thick steak/chop and about 1800 F would probably do the trick.;)
 
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.
 
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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