kevinc
Knows what a fatty is.
The NY Strip steaks I buy usually come with a layer of hard, white fat that runs the length of one side of the steaks.
Lately, I've been taking the boning knife to trim off as much of this as possible.
My reasoning is that 1.) it usually ends up uneaten on the plate, 2.) it reduces the risk of flare ups and 3.) the fat band will sometimes contain a bit of inedible gristle running through it.
Anyone see any flaws with this approach or any reason to keep it on?
Cheers
Lately, I've been taking the boning knife to trim off as much of this as possible.
My reasoning is that 1.) it usually ends up uneaten on the plate, 2.) it reduces the risk of flare ups and 3.) the fat band will sometimes contain a bit of inedible gristle running through it.
Anyone see any flaws with this approach or any reason to keep it on?
Cheers
