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Unread 07-29-2013, 03:02 PM   #1
Knows what a fatty is.

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Default Trimming NY Strip Steaks

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?

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Unread 07-29-2013, 03:28 PM   #2
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Keep on keeping on ...

The great fat flavor is going to be much more so from the intramuscular rather than the fat you discuss.

I also trim my NY strips fairly aggressively for the same reasons. The fat doesn't render, is usually cut around etc. but do keep some on it. I'd aim for 1/8th inch or so.

I will sometimes keep the "tail" of fat on there just to keep that NY Strip style appearance.
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Unread 07-29-2013, 03:36 PM   #3
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I leave it on my dog prefers it slightly rendered and I'm to lazy to trim it.
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Unread 07-29-2013, 04:25 PM   #4
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Unread 07-29-2013, 04:32 PM   #5
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I had a friend bring a huge bag of 1.5 inch strips over yesterday.. HOLY fat band I trimmed about half off.. But still major flamage..
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