Current Events > Does steak typically have a lot of fat/gristle etc?

(+) Yeah! (+)

Whatever that stuff is, the non meat part. What do people do with that?

Does it make a difference whether the steak is cooked well done or served rare on the gristle content?

Depends on what stake you get. Filet steak shouldnt have any of that stuff.
---

The fat will be reduced if cooked longer, yeah. I personally think it adds to the flavor. Also depends on the cut of meat.
---

a filet? no

other cuts? depends
---

I ordered both a ribeye and t-bone steak on different occasions. Both had so much fat/gristle substance that I spent the meal just removing it so I could eat the actual meat part.

Never seen the term steak filet on a menu but I'll double check.

Where were you eating?
---

It's called marbling, and it's a necessary part of a lot of cuts of meat, and the quality can be determined by the fat consistency within the meat. The fat itself, if it's all around the edge and thick, it's a lower quality cut. If it's thinly distributed within and throughout the meat, it's more flavor and a higher quality meat because it makes more of the steak or whatever edible.
---

xyphilia posted...

I ordered both a ribeye and t-bone steak on different occasions. Both had so much fat/gristle substance that I spent the meal just removing it so I could eat the actual meat part.

Never seen the term steak filet on a menu but I'll double check.

Filet mignon, son.
---

Oh filet mignon I'll see if it exists on the menus.

filet mignon is imo the best cut of steak.

its also typically both more expensive and a smaller cut.
---

Gross story: my friend's husband got a blue rare steak when we were having dinner, then ate the gristle off somebody else's plate.
---

PMarth2002 posted...

filet mignon is imo the best cut of steak.

its also typically both more expensive and a smaller cut.

T-bone is where it's at. You get the strip and the filet.
---

Cost is of no issue, but maybe the smaller thing might be. I'll have to see for myself, because I felt those typical 8oz and 12oz steaks to be pretty small themselves after peeling away layer after layer of gristle/fat

Kineth posted...

xyphilia posted...

I ordered both a ribeye and t-bone steak on different occasions. Both had so much fat/gristle substance that I spent the meal just removing it so I could eat the actual meat part.

Never seen the term steak filet on a menu but I'll double check.

Filet mignon, son.

Filet Mignon is just an overpriced cut of meat butchers use to make profit. Any piece of meat can taste as good as a Filet if enough love is put into it.

But on topic, Never order Steak at a restaurant. They overcharge for the cut of meat, and you can cook a better cut at home to the temp you enjoy eating it. Rather order Ribs myself, as they usually take their time doing a slow cook overnight which is something that I don't have time to duplicate.

Higher cuts of meat need less time on the BBQ or Pan, while lower cuts of meat(like a Flank) need lots of salt left a few hours to tenderize in the fridge(when I say lots of salt, I mean lots of salt. Coat that SOB thickly, wash it off before your going to cook it, it will break down the fibers which cause it to be tough)

Ok, let me learn you something.

Fat is one of the most important attributes in cooking. It's what carries the flavour, allows things to crisp up without drying out, allows spices to spread throughout the dish, and what gives your food the delicious textures you're looking for. Fat is important. Someone even wrote a book called "salt, fat, acid, heat" which pretty much sums up the four pillars of what makes food taste delicious. This is why we use vegetable oil, butter, olive oil, coconut milk etc. in cooking. They're all types of fat.

Raw fat on a steak is unpleasant, but rendered fat on a steak is what gives it that beautiful flavour while keeping the steak juicy. You render the fat by cooking it until it starts to break down and change colour, essentially.

With steak, the general rule of thumb is that the more expensive cuts of meat have less fat and are a softer texture, but are less flavoursome as a result. We're talking your fillet mignons and tenderloins here. The slightly cheaper steak cuts like rib eye and new york strip are firmer but much more flavoursome .The really cheap cuts like flank have a lot of fat and connective tissue all the way through them and can't be pan fried in the same way, but are perfect for slowcooking so that you can render down all that fat properly. Good for things like brisket or pulled beef.

So next time, don't cut the fat off. Sear the steak at a high heat until the fat goes a golden brown and starts to crisp up. It's not unusual to cut the fat off after you cook it if it's got a big fatback on it (such as with a new york strip), but definitely do not cut it off before you start cooking.
---

Filet mignon is typically served with bacon wrapped around it, no? Too rich for my tastes but I won't deny that the quality of the steak is divine.

MabusIncarnate posted...

It's called marbling, and it's a necessary part of a lot of cuts of meat, and the quality can be determined by the fat consistency within the meat. The fat itself, if it's all around the edge and thick, it's a lower quality cut. If it's thinly distributed within and throughout the meat, it's more flavor and a higher quality meat because it makes more of the steak or whatever edible.

With roasts for instance you want to cook then with the fat on still. Keep it on and by the time you finish cooking it should basically come right off with a little tug, no knife involved. And then you just splash the juices on the part of the meat that wasn't already directly coated in it.
---

Ivany2008 posted...

Kineth posted...

xyphilia posted...

I ordered both a ribeye and t-bone steak on different occasions. Both had so much fat/gristle substance that I spent the meal just removing it so I could eat the actual meat part.

Never seen the term steak filet on a menu but I'll double check.

Filet mignon, son.

Filet Mignon is just an overpriced cut of meat butchers use to make profit. Any piece of meat can taste as good as a Filet if enough love is put into it.

But on topic, Never order Steak at a restaurant. They overcharge for the cut of meat, and you can cook a better cut at home to the temp you enjoy eating it. Rather order Ribs myself, as they usually take their time doing a slow cook overnight which is something that I don't have time to duplicate.

Higher cuts of meat need less time on the BBQ or Pan, while lower cuts of meat(like a Flank) need lots of salt left a few hours to tenderize in the fridge(when I say lots of salt, I mean lots of salt. Coat that SOB thickly, wash it off before your going to cook it, it will break down the fibers which cause it to be tough)

My mom used to at least once a year get a box of steaks from a sizzlers, before they do anything to them. And for just over what they paid for the box. The quality, unf.

But typically I have top round or bottom. Lower fat content and what's there isn't too rubbery, so what little bits there are that are too chewy will end up being visible before you even cook it.
---

usually I go for a simple sirloin tip. Somewhat cheap, but good enough taste on it. Fried with a little oil(always fried, least for me), and topped with a little garlic butter which you let melt over the steak(or blue cheese butter if that's your thing)

But always, ALWAYS let the steak rest for a couple minutes, otherwise its tough through and through.... made that mistake too many times.

xyphilia posted...

I ordered both a ribeye and t-bone steak on different occasions. Both had so much fat/gristle substance that I spent the meal just removing it so I could eat the actual meat part.

Never seen the term steak filet on a menu but I'll double check.

Good fucking lord you sound like you cried if your sandwiches didn't have their crust cut off
---

For fucks sake. When I eat steak I turn into a godamn animal! I just go right in without a knife or fork I just AGGHGHHHHHH NOM NOM NOM AGGHHHHH!!!! RAGGGH!!!! I do. I get VERY hostile if someone comes within 3ft of my steak too so it's best to keep back. AGGGhhhHHHH!! NOM NOM NOM RAGGHH!!!!
---

pinky0926 posted...

Ok, let me learn you something.

Fat is one of the most important attributes in cooking. It's what carries the flavour, allows things to crisp up without drying out, allows spices to spread throughout the dish, and what gives your food the delicious textures you're looking for. Fat is important. Someone even wrote a book called "salt, fat, acid, heat" which pretty much sums up the four pillars of what makes food taste delicious. This is why we use vegetable oil, butter, olive oil, coconut milk etc. in cooking. They're all types of fat.

Raw fat on a steak is unpleasant, but rendered fat on a steak is what gives it that beautiful flavour while keeping the steak juicy. You render the fat by cooking it until it starts to break down and change colour, essentially.

With steak, the general rule of thumb is that the more expensive cuts of meat have less fat and are a softer texture, but are less flavoursome as a result. We're talking your fillet mignons and tenderloins here. The slightly cheaper steak cuts like rib eye and new york strip are firmer but much more flavoursome .The really cheap cuts like flank have a lot of fat and connective tissue all the way through them and can't be pan fried in the same way, but are perfect for slowcooking so that you can render down all that fat properly. Good for things like brisket or pulled beef.

So next time, don't cut the fat off. Sear the steak at a high heat until the fat goes a golden brown and starts to crisp up. It's not unusual to cut the fat off after you cook it if it's got a big fatback on it (such as with a new york strip), but definitely do not cut it off before you start cooking.

pinky speaks a lot of truth

fat on meat is pretty good in that gives great flavour and taste to whatever you're cooking
---