RolandDeschain wrote:Do you grill your steaks untrimmed? Just curious, not judging.
I’d like to but the place I typically buy my steaks insist on trimming them more than I like.
I can special order, and I do for larger meals that I’ve invited guests but generally I just pick something out of the display case.
This particular market is one of the few around my area that I can purchase “dry” aged steaks. Typically they age for 38-45 days.
I’m no expert but I did cut meat for a few years back in the day.
I’ve learned over the years how to pick out a good steak.
I probably pay more than is necessary but I don’t eat steaks all that often. I’d rather pay the extra to ensure I’m getting the quality.
Bottom line IMHO?
Fat is where the flavor is, leave it on and trim on your plate if you choose not to consume it. This works at home, not so much @ a good steak house.
T-bones and sirloins should always have a 1/4 or better left on them.
Ribeye and Tenderloin not so much because it’s not really there to start with.
The T-bone I grilled today was trimmed much closer that I like but I’m not going to have my butcher cut into a whole loin to get me one steak. He would have done it without complaint, I just won’t ask him to do it. If I had been buying 6-8 steaks, I would not have hesitated to ask for “special trim”