Last night we had ribeyes for dinner. It was nice. The streaks were well-marbled with hunks of fat and what I suppose you would call gristle. I put all this stuff on the patter and threw it away.
That got me thinking, there is a lot of caloric value in that stuff. In theory, what might a wise and frugal person with such scrapes?
Feed to the dog as treats. Not all at once though.
Add it to your slop bucket for your hogs. Perhaps you don’t raise animals yourself but many frugal people do.
Fat can be used to make gravy. Gristle can be used to make soup.
A shawl for Lady Gaga?
I second this. Dogs will love it but yeah…might be a bit rich for them so small treats or they will get poopy.
Make a soup stock with it, then cool it and skim off the fat.
I have the same problem. I mix small amounts with his dry food, and my dog eats it. Fat can give him diarrhea, so I must be careful, but he loves it when we occasionally have steak. If I didn’t have a dog, it would go down the garbage disposal since it’s an inedible waste.
I’m speculating - perhaps render out the fat and make gravy for rice and gravy or mashed potatoes.
And fartational.
I always do stir fry with my leftover steak.
But that buttery fat is also the first thing to get eaten when I eat a steak.
AAAAARGHHH! 
That is great stuff. Soup. Gravy. Or cook with mushrooms to give them steak taste (I then filter out the worst bit and feed that to the ravens). Or add to top of dry dog food.
Really do try the scraps mushroom dish. Take your scraps, put in fry pan, heat until fat starts to melt, add some real butter if not enough fat. Then add sliced mushrooms, season with salt & pepper (and maybe some Worcestershire sauce) , brown, then serve, perhaps over rice or noodles. Maybe pull out the worst bits of gristle after cooking, or just before adding the 'shrooms.
Thank you all.
The mushroom dish sounds delicious. I am still chasing a Portobello mushroom Caesar salad I had years ago. The mushroom was so beefy and meaty that it must have been cooked on the grill along with burgers.
Yep. I keep a plastic ice cream tub in the freezer - if I have any meal that contains bones (even KFC or ribs from the Chinese takeaway) or will yield trimmings of meat etc - I add that to the box until such time as I want to make stock, then I take it out and dump it in the slow cooker with some water and simmer for a few hours. I sometimes do the same with vegetable trimmings, particularly onion roots/tops and the bases of celery.
Or you could render out the fat, mix it with birdseed, and feed it to the birds and other animals this winter.
I’m with @DrDeth - if I’m cooking a fatty cut of beef in a cast iron skillet, I use rendered fat (plus a bit of the butter used to bring out the browning when cooking the steak) to cook my mushrooms while the steak rests.
A little splash of a dark soy and some chives and they’re done with just the seasoning of salt, garlic and black pepper that was on the steak.
And any gristly bits, bones, or excess fat after eating the steak goes into the stock bag for future rendering. A homemade (strained) beef stock can add a heck of a lot to a winter batch of french onion soup.
You ought to put it in the trash; the fat content can clog up the sewer pipes.
If there is enough of it you could use it to cook with sliced potato or vegetables. If little add it to butter or whatever for anything you would cook in a wok. Though it might be wasted in some soups, it would go well with pho or stew.
There should be a “NOT” in there?