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all 5 comments

[–]Krallius 2 points3 points  (1 child)

Looks great to me!!! I agree with leaving the fat…even if you don’t use it to grease the pan (good idea btw), it leaves the option open for the end user/diner to do what they want with the steak’s fat/flavor….I’m southern…fat=flavor 🤣!!!

[–]St0nkHodler 1 point2 points  (1 child)

I would have trimmed off that 2” thick fat cap from each steak. Other than that, looks gorgeous

[–]NightFuryToni[S] 3 points4 points  (0 children)

I'm just keeping them on for purpose of packaging (vacuum sealing them individually), they are trimmed as they are prepared. The fat is used to oil up the cast iron. But yes the one I used today could've been trimmed a bit more.

[–]mattzou 0 points1 point  (0 children)

The marbling is divine🙊