Cooking steaks with fat

tonydav
Mon, 08 Sep 2014 23:03:30 +0000
Anova Precision® Cooker

I cooked a 2" bone-in rib-eye on the weekend. I have a sous-vide supreme (so I’ll have 2 when my Anova turns up :). Set to 55C for around 3 hours. Then flame charred on my grill.

Was great - almost.

The rib-eye hadn’t been french-trimmed so there was a large amount of fairly fatty meat down the length of the bone shaft. About 2 inches across. Where the fat was thinner and on the outside of the meat it rendered somewhat and crisped beautifully. Tasted great with the meat. But where it was too thick - probably 1/2 fat half meat - it was basically just fat it hadn’t rendered and was inedible.

Is there any way around this? Or put another way, how should I have cooked the rib-eye? From prior experience if I’d cooked it solely on the grill the fat would have rendered substantially more and it would have been fully edible.

20 posts - 11 participants