I remove the majority of fat (if there is much to begin with) before putting my steaks on the grill. And I cook them to rare or maybe medium rare.
As you can see, it’s a matter of personal taste without about half the posters liking the fat (and it’s certainly not a matter of thinking you’re starving- we like the taste). Now sure, in the case of some outre food such as grasshopper, I can see some potential nausea in thinking about it, but in the case of a food choice so very common, how can anyone react like that? :dubious:
It’d be like getting nauseous when you see someone drink a glass of milk. :rolleyes:
We used to have this huge nun come into a restaurant that I once worked in that wanted to eat the entire fat chain off of a whole prime rib. To top it off, she washed it down with buttermilk. Talk about disgusting.
Beef Fat - YES!
Flavorful - Hell to the YES!
People, you need some fat in your lives. It makes your gall bladder work, so you can digest your food.
I cut it off, because I don’t like the texture. I have always done this, even when I was too young to know about any health issues from eating fat.
Medium rare…yummmmmmmmmmmmmm
It’s gross. Cut it all off.
Because it immediately brings to mind the feeling of accidentally eating a hunk of fat and it makes me want to hurl, is why. I have never eaten a grasshopper, so I have no sense memory to disgust me there.
Best part by far. If a magic animal produced steaks that were made entirely out of fat, I would cook it twice a month.
ETA - Medium well. I don’t like the taste of flesh. I prefer the crispy-burny taste.
Huh, I was prepared to come in today and say something like “I guess mine is the minority view, but I’m glad I’m not alone,” but apparently Cafe Society likes the fat while IMHO doesn’t.
It’s all in how you eat it. A properly prepared steak of high quality should allow you to cut a peice that’s mostly meat with just a bit of the fat. IT’s the combination of meat and fat that tastes best.
Rare to medium-rare here. I would definitely not say fat is the best part of the steak. The meat obviously is. A good steak, for me, should have extensive marbling. I don’t eat a lot of steak, but when I do, I always try to buy Prime grade or a Choice that has maybe a bit more marbling than usual for that grade. While I do eat fat on its own (I do enjoy pieces of pure fatback bacon–bacon without the meat–cooked over a campfire served over thick white bread, often with onion), I’m not a huge fan of eating large chunks (more than an inch square) of fat in my steak. I will eat it with the lean in about a 1:4 fat:meat ratio. I will usually eat all of the fat on my steak, but I don’t think, on its own, it’s the best part by any stretch. But a bit of fat in the steak is essential to the whole experience.
Except that my Latvian ancestors (and contemporaries, btw) usually spread pork fat on their bread. Beef fat not so much. As to the OP, I’m with the fat lovers.
Rare beef eater here, and I like to trim the major outside bits of fat off and crisp them up in a pan with chopped onion to serve on the steak, and grill the nicely marbled steak to rare. I like to season it with salt and pepper and the fried onion sort of sauce. I may or may not deglaze the pan of onions with a nice wine. I occasionally will make hashbrowns with the fat pieces and onions …