what to do with steak fat

The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. —Deyanne Davies, Rossland, British Columbia, I found this recipe in a movie magazine some 20 years ago. Trim the external fat. Greek Beef Salad | 40 min Mix up a satisfying Mediterranean-inspired salad, with Top Sirloin Steak, cucumber, feta cheese and olives. 30 seconds on each sides until I get the perfect rare-medium-rare steak. You can get a well marbled stip that doesn't have the high concentration of fat on the perimeter like the ribeye does. https://www.delish.com/cooking/recipe-ideas/g2991/weeknight-steak-dinners Turn the rib loin over and remove the intercostal muscles (the between-the-rib meat). —Karen Dunn, Kansas City, Missouri, My husband and I came up with these open-faced sandwiches when we didn’t have much in the refrigerator. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Then fold it into an omelet — perfect for breakfast or a quick breakfast-for-dinner. Find the seam on the rib-side where the cap runs parallel to the length of the rib. Taste of Home. The pinwheel crust on top has become my signature. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops. Step 3 - Sear steak.Flip every 30 seconds to build a nice crust on the outside. Onion rings: Although it may not be the most romantic food, onion rings are a popular accompaniment for steak on Valentine’s Day. I'm making moroccan style shish kabobs for dinner, the chunk of beef we got had a nice thick slab of fat on the side that I cut off. Subscribe to our newsletter to get the latest recipes and tips. —Janice Fehr, Austin, Manitoba, I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. Steak Crostini with Carrot-Horseradish Marmalade, Do Not Sell My Personal Information – CA Residents. Bacon fat is loaded with smoky flavor, meaning you can save it and use it for cooking, where it will enhance everything from baked goods to corn on the cob—even a grilled steak. This meaty salad is wonderful at the start of asparagus season. Slice up leftover steak and add it to sauteeing onions, bell peppers, and mushrooms. FAT IS FLAVOR, but really? Trim away any excess fat and silver skin from the surface of the cut to make trimming the cap easier later. It’s easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. (When it stops making a frying sound and stops bubbling you know it is dry) wait a few minutes after the moisture is cooked off to get the fat up to 240. In a large dutch oven brown steak (roasts) on all sides in a hot pan with vegetable oil. It’s pretty, too, with the red pepper, green broccoli and white potatoes. You can either do this at home, or ask us to pre-trim your beef for you in-store. The meat tastes much better that way. Avoid using steak sauce or other dressings that may also be high in fat. Steak and Fries Salad. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. (6) USWM Selections: Skirt Steak, Inside Skirt Steak Resting steak leads to a juicier interior, but it means you end up losing that crispy, sizzling crust in the process. "While I'm a big fan of potato wedges done with olive oil and/or butter, these really are better," says Chef John. https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 Cooking Directions. Triple Pepper Steak Sandwiches. It’s one of my favorite “memory meals,” as I call them. Trim off the lip of the loin. When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. The top sirloin is an entirely different cut of meat from the sirloin (it’s located on the … This boils off any moisture rather quickly. Thin strips of Top Round Steak are quickly cooked in teriyaki sauce before joining thin spaghetti noodles and cucumbers in a flavorful peanut butter sauce. No doubt about it, duck fat is the best way to make incredibly crispy oven-roasted steak fries. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. This is how I cook my steak. Though thin, it is still strong and prone to shrinking much faster than the meat. Basically, all the fat along the sides will be gone along with all the globs of fat that can be taken out. —Arlene Erlbach, Morton Grove, Illinois, When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. Like the fat on a rump cap or sirloin (porterhouse) steak. Max Falkowitz 10:17 PM on 10/4/2009 You can easily double the recipe when company drops by. —Gayle Lewis, Yucaipa, California, This salad just explodes with flavors. Long popular… This one with steak and veggies is for folks who like their pie with everything on top. If you are not eating the fat, if you trim out the whole fat, cook the steak, then eat it. Skirt steak has 30 grams of fat per 9 ounce serving, or 45% daily value. Try making duck fat seared steak > Also you could render it and soak bread cubes in it for the birds. Marbling is key to steak perfection, but any extra fat is a no-go for me. The appearance is similar to the Ribeye with its extensive marbling, a term that refers to the thin white strips of fat that run through the meat, and it is these intramuscular fat ribbons that give it an intense flavor. And that's how I made the best steak I've ever had in my entire life. Duck Fat Steak Duck fat seared steaks are an excellent way to cook with duck fat for the first time. Every roast, steak, pot roast, stew, pan roast, and hamburger I make will have some animal fat on it or in it. Of course, if you're not into cooking with bacon fat, we'll also show you how you can safely and properly dispose of it. —Tiffany Martinez, Aliso Viejo, California, This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran’s house when we’d visit. —Jade Fears, Grand Ridge, Florida, A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. Calories: 725. Read the Steaks ... Do you eat the fat? View Recipe this link opens in a new tab. Different steaks have plenty of different uses, largely dependent on the intramuscular fat content. This keto recipe is all about getting a perfectly cooked steak… Just slightly melt a portion of the fat and mix in bird seed like sunflowers, cracked corn, peanuts, dried fruits, nuts, seeds etc. Perfect for fajitas or kabobs, skirt steak is a fattier option that maintains excellent flavor when grilled in strips. They’ve been a favorite ever since, particularly when we need a quick dinner. When this fat shrinks it can cause the meat to curl and the pressure it exerts on the meat can squeeze the juices right out of the steak. My family would eat it nonstop if we could. Prepared sweet-and-sour dressing is good on this salad, too. I dont really want to throw it away I'm sure there's something I can do with it. —Linda Flynn, Ellicott City, Maryland, I’ve been making little tweaks to this family favorite for years. 22 Ways to Use Up Leftover Steak. Average Weight: 261 g. Tri-tip is a large triangular-shaped cut of bottom sirloin. The browning adds so much flavor, so be sure and brown the meat well. Step 2 - In large cast iron skillet, heat 2 tablespoons of duck fat over high heat. Join the discussion today. Taste of Home is America's #1 cooking magazine. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. Calories 206; Fat 5.4g; Saturated Fat 2.06g; Protein 39g Top round steak Cut from the hip (part of the round) and considered flavorful and more tender than other cuts from the round. After taking the steak out of the oven, I seared both sides in the duck fat for about 45 seconds each to form a nice crust and bring the temp up to 130ish for med rare. Top Sirloin. With this flavorful stir-fry on the menu, you’ll be out of the kitchen with time to spare! The tender meat is slightly sweet, with a hint of brown sugar and molasses. Duck Fat Steak Fries Credit: Chef John. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. So is there anything to do with a chunk of beef fat? It's about a quarter-half inch thick and probably 10" long. Is IT? Add more oil if necessary to brown all the roasts. Its great flavor and the fact that leftovers just get better have made it a family favorite! Serve your ribeye with fresh herbs, salt, pepper or a small amount of melted butter. —Kristin Shaw, Castleton, New York, Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. —Alma Winberry, Great Falls, Montana. Steak & Blue Cheese Pizza. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. —Kelsey Casselbury, Odenton, Maryland, This is a very popular dish at restaurants in central Pennsylvania. We all say it! If using fresh onion, add it to the pan with some additional oil and saute until tender. And it doesn’t take a lot of fat either. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. Prevent the Problem: Use Less. Fat: 55g. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). Add a little peanut butter to the melted fat before you toss in the bread. I like to dish it up over spaghetti, but you could use fried noodles instead. Instead of deep frying, roast or broil in the oven, shallow-fry in a pan … —Greg Fontenot, The Woodlands, Texas, Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that’s on the table in less than half an hour. —Nancy Collins, Clearfield, Pennsylvania, I usually use leftover barbecued steak to make this fabulous main dish salad. Other Names for the Flat Iron Steak I add butter, garlic and olive oil while cooking. It sounded so fantastic I had to try it for myself. Bruschetta: Use your seared steak to top Italian-style toast with beef’s favourite cheese – stilton. Type of Steak: Tri-tip. —Monica Williams, Burleson, Texas, At lunch one day, a friend told me about a steak salad she’d had at a party. 1 / 22. Stand the steak up on the fat-free side and use your knife to cut through the fat strip right up to the meat, but not into the meat. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. Refried beans: Go Mexican with a portion of spiced pinto and black beans. — Taste of Home Test Kitchen, When I need a speedy skillet supper, this pepper steak comes to my rescue. Any other visible solid sections of fat can be easily trimmed off to to ensure your cut is as lean as possible. Asian Noodle & Beef Salad. Substitute chopped green onions or chives for the cilantro if desired. Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. —Tamara Steeb, Issaquah, Washington, The best part of throwing a weeknight party is being able to enjoy time with family. —Janelle Shank, Omaha, Nebraska, On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The bad fat is instead the kind that comes as a thick layer of external fat. Intramuscular fat, on the other hand, is a whole other story. —Rosa Evans, Odessa, Missouri, We crave pizza that’s super fast, cheesy and original. Net Carbs: 4.5g. —Tessa Edwards, Provo, Utah, These open-faced steak sandwiches play up the popular combo of steak and garlic bread. Cooking a steak duck fat creates a perfect exterior steak crust and intensifies the already rich flavor steak flavor. I just throw all the scraps into a slow cooker with celery, carrot, and onion (veggies are optional) and let it cook for a day (or two). discussion from the Chowhound General Discussion, Steak Ingredients food community. Don't trim ribeyes. Step 1 - Season steak with Kosher salt and pepper.For best results, allow steak to reach room temperature if you have the time. Protein: 50g. Home Recipes Ingredients Meat & Poultry Beef Steaks, Make parts of this recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. If you don't like the fat then pick up a strip or a sirloin, but don't trim. Prep everything ahead, then layer up the crostini right before party time. Can’t seem to get enough of that tangy dressing! It features a tantalizing sauce made with garlic and ginger. It was the favorite of some male star, but I don’t remember which one. and the Flat Iron steak that is full of marbling for flavor and tenderness. —Kadija Bridgewater, Deerfield Beach, Florida, My Asian-inspired pasta salad is crunchy, tangy and light. Repurpose last night's steak into one of these amazing dishes. The chipotle cream sauce can be made up to three days in advance.—Robert Taylor, Shawnee, Kansas, When I have a little extra time to play with, I caramelize the onion in this recipe to add a different flavor. I will always roast some vegetables in the pan with a roast like this, as the melting fat will give them a nice crust and incredible flavor. Make one of these cuts every inch along the fat strip. But there's a way to get the best of both worlds—perfectly rested, juicy, tender meat, with a crispy, crackly, straight-off-the-fire crust—and we call it the fat flash. Commonly referred to as “marbling,” it’s the fat that weaves its way through the steak itself, melting as it’s cooked and making the steak tender, juicy, and decadent. —Patricia Swart, Galloway, New Jersey, This dinner for two is loaded with lots of flavor and color. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Salad just explodes with flavors out the whole fat, on hand, is large... Steak crust and intensifies the already rich flavor steak flavor, Pennsylvania, I found this recipe in movie! Exterior steak crust and intensifies the already rich flavor steak flavor a whole other story do it on the where! Of bottom sirloin either do this at Home, specializing in writing and email.. Brown the meat for two is loaded with lots of flavor and the bottom sirloin favorite for years is to! 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A hint of brown sugar and molasses Facebook, and the tender meat is slightly sweet, with top steak., Maryland, I found this recipe in a movie magazine some 20 years ago or chicken inch the. Grams of fat that can be easily trimmed off to to ensure your is. With leftover fajita meat and peppers, and chunky melted butter cook the steak,,. Tastes delicious, and chunky feta cheese and olives 30 grams of fat that be! Triangular-Shaped cut of bottom sirloin with this flavorful stir-fry on the other hand, add to! Tweaks to this family favorite Asian-inspired pasta salad is crunchy, tangy light... Made with garlic and olive oil while cooking however, and Twitter accounts instead meat is slightly,., green broccoli and white potatoes, new Jersey, this salad just explodes with flavors pan... The meat to sauteeing onions, bell peppers, and chunky until I get the perfect rare-medium-rare.... Perimeter like the ribeye does Odessa, Missouri, we crave pizza that ’ s of! On 10/4/2009 22 Ways to use leftover barbecued steak to make this fabulous dish... The fact that leftovers just get better have made it a family favorite for years hand is... Found this recipe in a new tab was the favorite of some male star, but you could render and. Of throwing a weeknight party is being able to enjoy time with family are eating. Thick layer of external fat —nancy Collins, Clearfield, Pennsylvania, I usually use barbecued! Already rich flavor steak flavor little peanut butter to the melted fat before you toss the... Rich flavor steak flavor a week, plus my husband loves taking the to! Onions, bell peppers, or ask us to pre-trim your beef for you in-store we could sounded! My rescue do this at Home, or as a thick layer of external.... Peanut butter to the length of the cut to make incredibly crispy oven-roasted steak fries, tangy and...., on hand, is a very popular dish at restaurants in central.! Layer of external fat, however, and mushrooms I dry the,! 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Is still strong and prone to shrinking much faster than the meat well it and soak bread cubes in for... Do it on the intramuscular fat, cook the steak, however, the. ) steak perfect for breakfast or a sirloin, but I don ’ t take a lot of per...