Had a customer return some ribeyes because I trimmed them too close...

I've always been proud of how clean I trim my steaks, no silverskin left behind. But last Saturday a guy came back and said my ribeyes had no fat cap left and they came out dry. At first I was annoyed, but then I tried leaving an extra quarter inch of fat on a few cuts just to see. Cooked one at home and it was way more tender. Now I'm wondering if I've been overcooking my trim work for years. Any of you leave a little extra fat on your prime cuts?

3 comments

3 Comments

ruby5611mo ago

You ever try the "finger test" on the fat while its cooking? Press on it like you would the steak itself, if it feels soft like the base of your thumb relaxed then you got it right. I started leaving at least a quarter inch on most prime cuts after a similar situation, and now I even trim a little extra off the back side and leave the cap thicker. The fat renders down so much better and keeps the meat from drying out, especially on a ribeye where you want that marbling to work for you. It really is a game changer for maintaining moisture through the cook.

dylanward1mo ago

Calling it a "game changer" seems a bit dramatic for trimming fat off a steak, @ruby561. But hey, if poking at your meat and measuring thumb softness makes you feel like a grill master, go for it.

lilychen19d ago

Gotta say, this whole thread is really hitting home for me. I've been on both sides of that counter, and it's eye-opening how something so small can change the whole experience. I used to be the same way, trimming everything down to bare bones thinking I was being precise, but you're right about the fat rendering and keeping things moist. There's something humbling about realizing you might've been missing the mark for years... glad you caught it and tried something different.