Just realized I was trimming steaks wrong for 10 years

Last month I watched a video from Chef Tom at the Kansas City Steak Company where he showed leaving a thin fat cap on strip steaks. I always trimmed them down to almost nothing because I thought fat was bad. Tried it his way on 6 prime strips last week and they came out way juicier. Has anyone else had better luck leaving more fat on their cuts?

3 comments

3 Comments

faith_thomas19d ago

Yeah, totally - @joel_martinez, that quarter inch rule is the sweet spot I've found too, keeps it from drying out without it getting greasy.

beth_reed19d ago

Tbh I did the exact same thing for years. Used to trim all the fat off thinking I was being healthy and my steaks were always decent but never great. Ever since I started leaving that fat cap on everything changed, way more flavor and stays tender even if you cook it a minute too long.

joel_martinez19d ago

Yeah I tried the same thing a few years ago after seeing that exact video. Night and day difference in texture, fat keeps everything from drying out. I still trim some off if it's a ridiculous thick cap but leaving maybe a quarter inch has been my go to ever since. Been doing it for about 3 years now and haven't looked back.