Hi, my first time poster, long time steak-guzzler.
Wondering if the fat is alright for this sirloin and any tips and tricks to improve. I’ve provided an eye fillet for reference in the second pic as this is how my steaks typically turn out, without the surplus of a big glob of fat.
METHOD
I put it in the oven and fan bake at 50c for half an hour to dry the surface and get it to room temp. I find that the outer layer becomes stiffer and the colour becomes a dark red, making it much easier to sear. I don’t use a timer and sear instinctively on cast iron until both sides look crisp. I give it a poke to check done-ness and let it rest.
(Context btw: no professional experience, just been trying to hit protein goals as an 18 y/o and feeding my gf)
by Browniekarbie
12 Comments
Interesting question. For me, the fat isn’t rendered as much as i’d like, but the cook on the meat looks great. I look forward to seeing what people post as possible solutions.
No
It won’t in a reverse sear. You need a higher heat to completely render fat or direct contact. Fat begins to cook or “melt” at 130-140 which means it’s get soft and tender but in a large quantity it takes time and higher temp. Even in sous vide this would be still here albeit probably really soft. In direct heat, it’ll shrink down more but you would still have it. I find the fat more appetizing in direct cooking.
Side note, steaks look great. These are thin enough to direct cook if you want to learn how to cook properly.
No, not to my liking, but that’s okay, because I have a knife, a trashcan, and a cat that sometimes thinks he’s a dog.
Cat also retrieves and comes running when I whistle.
That’s a common problem. The solution is to cut the fat out when eating and fry it afterwards…and eat it then or with eggs in the morning. Don’t let it go to waste!
Nah
Not for me it isn’t, but the cook looks fantastic
It’s becoming rendered. The meat looks wonderful. You might enjoy researching slow cooking in regards to the temperature at which beef fat becomes gelatinous. There will be discussions on how much higher the temperature should be.
That’s a pretty big chunk of fat. I wouldn’t bother trying to render that with the stuck and just cut it out for later.
Poking holes into the fat could help render it better if you don’t want to cut it out.
Fat barely rendered in my eyes
Sous viding is the best way to render the fat imo. That’s why I got one. Fat renders at 131f so if you let it cook there longer, it starts melting. Reverse searing just brings the steak up to where ever you want it and it doesn’t render as long cause it hasn’t been at the render temp for long
How much more do you think it should “render”?