Best part if Steak
Stop eating chewy steak fat. 🥩🛑
The fat cap on a Striploin is a goldmine of flavor, but only if you render it properly. If you just cook the flat sides, that edge stays rubbery and unappealing. By standing the steak vertically, you melt that collagen into “liquid gold” that baste the rest of the meat while it sears.
The Rule: Render the edge first. If the fat isn’t golden and crispy, you aren’t finished.
This is Part 5 of the Striploin Masterclass. We don’t leave flavor on the table.
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2 Comments
its a piece of beef with a fat cap, and most likely a hard piece of connective tissue under the cap. i prefer a ribeye due to the fat being more spread out in the meat, plus you can eat all of it and not hit any hard bits
Hhhh🎉🎉🎉😢