Picked up a tip from an old school butcher at the Iowa State Fair demo.

He showed me how running your knife through a hanging beef fat cap before trimming steaks saves you 15 minutes and keeps your board clean, has anyone else tried that trick?

3 comments

3 Comments

the_jessica20d ago

That butcher knew exactly what he was talking about. I tried that fat cap trick last weekend and it honestly changed how I prep steaks now. Keeps my cutting board from turning into a greasy mess and I'm not wiping down my knife every five seconds. Fifteen minutes might be generous but it definitely saves me time, especially when I'm doing a whole batch. It's one of those simple things that makes you wonder why you didn't think of it yourself.

verap5220d ago

@the_jessica what temp do you usually pull the steaks off at after trimming? I tried this last night and my filets came out more medium than medium-rare, wondering if the extra prep time lets the meat warm up too much before it hits the pan. i usually go for 125-130f but im second guessing myself now lol

derek_ramirez20d ago

Man, sounds like you're overthinking it, @the_jessica probably just wants you to pull em off at like 115 and let carryover heat do the rest. Bet your steak was overcooked before it even hit the pan.