Melt 50g of butter in a large frying pan over a medium/high heat. Australian born and raised, she now lives in Texas. Seal and store in the refrigerator for up to three months. New York Strip aka Kansas City Strip Steak cuts with different degrees of fat marbling – From right to left: Akaushi, Prime, Select, Grass Fed. How to make homemade gravy for cube steak. Your email address will not be published. Slide the skillet with the seared steaks in it into the oven to finish cooking. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. I do this with chicken and remove the slime from the meat the extra fat that is not needed also. The fat will have silverskin and meat attached, so it will never completely render to liquid and you can expect to be left with floating crisp-looking pieces. Patty Melt CLASSIC MELTS - Patty Melt, Steak N' Shake 1 Serving 770 calories 30 grams carbs 57.0 grams fat 32 grams protein 2 grams fiber 105 mg cholesterol 22 grams saturated fat 1360 mg sodium 4 grams sugar 1.5 grams trans fat Back in the day, they used to fry in tallow, which made those golden strands unquestionably more delicious. Just a healthy sprinkle of salt will do the trick. These substances are essential for our immune systems and brain development. Put the beef strips into a mixing bowl and add a couple of generous pinches of salt and pepper, the flour and paprika. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. The difference between lard and tallow is a simple one. To ensure your steak cooks evenly, it's best finished in the oven.Filet Mignon: Prized as the most tender and lean cuts of beef, it has little fat and is great served even blue or rare as it will still retain its melt-in-the-mouth tenderness.Ribeye: Choose bone-in or boneless. Excess moisture prevents a good sear and that inhibits flavor. Whisk in beef broth (may need to add water to thin […], How long do you cook a steak in the oven at 350? If you’re buying fresh beef that doesn’t have a nutrition label, certain words tell you the meat is lean. Also Known As: Filet, Filet mignon, Chateaubriand. The steak tacos are ridiculously quick and easy, melt-in-your mouth tender and exploding with flavor. It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. These fat streaks melt during grilling to give the steak a tender juicy disposition. Melt in your mouth, tender steak – every time! Place mixture down the center of a 12” square piece of waxed paper and roll into a log. Not only are these these most delicious steaks they are so tender you can slice them with a butter knife! Preparing a ribeye well can help melt some of the fat off the steak and produce restaurant-quality results. Discard the muslin. You have successfully subscribed to our newsletter. This process will take anywhere from 2 to 8 hours depending on the level of heat that your crockpot puts out and the amount of lard you choose to render. Me too! I also find that its very difficult to pour liquid-lava hot fat out of a slow cooker, which is why I prefer a saucepan. Marbled fat appears white at chiller temperatures and becomes less obvious once the unsaturated fats start to melt when exposed to heat or room temperature. That said, you want to be sure to trim the fat after you’ve cooked the meat, as the fat imparts a lot of flavor into the meat during the cooking process. Wrap tightly and refrigerate about 2 hours … A deep saucepan or stock pot, a sieve or strainer, some muslin (I actually use reusable wipes you can get at the grocery store! Strain the fat through a fine mesh sieve into your storage vessel. The less external fat, the less likely it is to melt into the flames, causing flareups and overly charred steaks. The most crispy and indulgent roast potatoes. “True sea salt is always the way to go … It’s slightly fattier than other steak cuts, so is best served medium – the extra cooking time helps to melt the fat and keep the steak juicy. Also, pick meat with traces of marbling. It makes the steak extra juicy and delicious!!! Most of the fat has melted off the skin after about two hours. https://www.allrecipes.com/recipe/16149/melt-in-your-mouth-marinade Fat cells-stained for visibility. Thinly slicing the meat is the key to these tender flavor packed sandwiches. While the choice is yours, keep in mind that steaks cooked to any doneness below medium will likely not get hot enough to melt the majority of this fat. Take your steak next level with this Blue Cheese and Pecan Butter. 2) It’s a responsible approach to being a meat eater in terms of using as much of the animal as you can. Second in line is the Choice steak. You then filter the solids from the liquid fat. In all cases, you know it is ready when there are dry cracklings floating in a clear fat liquid. She's a live fire cook, author, meat specialist and Meat Science grad student. Don’t use the wrong kind of salt, and when in doubt, oversalt. : Calorie breakdown: 63% fat, 28% carbs, 9% protein. Required fields are marked *, How do you make cube steak gravy from scratch? We thought we’d give it a try. This steak tacos post is sponsored by Unilever. Once cooled, you are left with clean pure fat. This compound butter... Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas. After melting, the fat is then strained to get rid of any impurities leaving you with a paste-like substance once it cools. There are 750 calories in 1 sandwich of Steak n Shake Frisco Melt. Remove from the heat when the fat and solids have separated. Fat within the meat improves flavor, moisture, and mouthfeel; fat is a useful nutrient; and too much protein with too little fat might cause protein poisoning , so eating some of the fat within the steak is good. Bake in the oven for 7-10 minutes (7 for rare, 10 for medium rare) Remove and flip the steaks. Love a good steak? Collagen gradually converts to gelatin during cooking, a process that speeds up as the cooking temperature gets higher. Of all of the high-end steaks, this is the one with the least amount of fat, and it will melt in your mouth since it’s so tender. There are plenty of mom blogs who can tell you about oleic acids and vitamins. After 10-15 minutes, pour the contents of the bowl into a clean jar - it will still be very hot and will heat the glass quickly. Pat the steaks dry. What we are looking for with steaks like these is a nice sear on the outside and medium rare or even the high end of medium rare on the inside. You can use this rendered fat for all kinds of delicious things–we especially like using it to sauté or roast veggies. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. lump of beef fat trimmings reached 185F after 9 hrs in a smoker- … How do I … steak TACOS ON YOUR TABLE IN 30 MINUTES! This is fairly quality beef that is also reasonably priced. But other molecules melt and are contained in the cell bladders. It’s buttery and mild in flavor. Sear steaks in the hot pan for 2-3 minutes per side. The only time you really need snow white fat is when you are using it for baked goods like pastry or pie crusts, or even biscuits. Now that it is melted all the fat will float to the top and most liquid and impurities that were left will settle to the bottom. To use the oven, set the temperature to 250 F, place the fat in an oven-proof pan, and let cook—stirring occasionally—until rendered. Your email address will not be published. Combine well so that the pieces of steak are well covered. Marbling is the marble-like fat patterns that form on premium steak. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Both are animal fats, but lard is made from pork fat, and tallow is made from beef fat. But here’s why I render my own lard at home and why you should, too. Warning - the pork ones will taste delicious, the beef ones sort of taste like ear wax, so approach at your own peril. DIRECTIONS In a small bowl combine butter, garlic, onion powder, salt, parsley flakes and lemon juice; mix well. Over a heat proof bowl, set up the sieve and line it with the muslin or straining material. Those are reasons it is vital to find that sweet spot when cooking a steak. You can actually even make your own body butter using tallow (and trust me, it’s great for your skin). Thank you! Stir in 2-3 T of remaining flour mixture. It certainly does take some time, but there are speedier versions. I take a knife and scrap the bone and both sides of the steak. Tenderloin – The most tender cut of steak. A few years ago, Hubs just came home with a hankering for steak after reading this article on how to get fabulously tender steak, no matter what the cut, choice, prime, whatever. Depending on the steak you will want to shoot for 125-130 degrees. This one would be difficult to do all month, but it's definitely do-able … This easy steak taco recipe is epic! Undercooked steaks fail to melt the fat in the beef and are quite chewy. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. The slow rendering of fat in an oven is dramatic- this 4 lb. Add 2 T butter to skillet and melt. How do you broil a steak in an electric oven? Rendering is what happens when fat is cooked slowly over low heat and becomes a liquid, rather than crisping up. At this stage, the fat is searing hot, so be cautious when handling it. : Calorie breakdown: 64% fat, 22% carbs, 14% protein. Great! You will see a difference in your meat when you clean it. If it … Not talking about the marbling. Before you start. Onions have anthoxanthins that promote lower blood pressure and healthy cholesterol levels, in addition to minerals and oils that help break down fat and speed up … In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. It’s your call. Season the steaks liberally with salt and pepper. Use it as a fat to make phenomenally flakey biscuits, fry up steak in its own fatty goodness with these beef chicharrones, even use it to make pork or duck fat caramels. ; Taste and Texture: Tenderloin is by far the tenderest cut of beef. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. ), and a jar for storage. Lots of people will tell you it takes HOURS upon hours to properly render fat. Add the steak and fry for around 5minutes until the steak … Eat only one-ingredient foods. © 2010-2021 Jess Pryles - https://jesspryles.com/recipe/how-to-render-fat/. Or don't melt at all, because the melting is suppressed by its chemical environment. Nevertheless, today most recommend storing it in the fridge. Finally ready to do what it takes to lose that stubborn belly fat of yours? Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Carefully pour the rendered fat through the sieve, being careful to set the pan back down on a heat proof surface. A cold steak when it is cooked will turn out tougher and take a longer time to get done. You can also use your instant pot or slow cooker on the low settings, but it will take quite some time. The presence of marbling has a positive effect on the quality of steak in terms of juiciness, tenderness, and flavor. Well, it’s not your imagination – they are different now to how they were back then. I do hope I am not the only person to clean chicken. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. You paid for that brisket, fat and all. There are 630 calories in 1 of Steak n Shake Veggie Melt. Use a griddle pan to cook your steak. I place my steak in the sink with some lemon juice. Return them to the oven for another 7-10 minutes on 350. It should be a translucent yellow color. Put the fat into a container of some kind (I am just using the pot that I used to melt it in) into the refrigerator and leave it for a few hours until it is totally solid again. Additionally, undercooked beef might cause an upset stomach or even food poisoning. It will keep at room temperature for a long time (traditionally many kept it for up to a year). Or if you want to keep it simple, just use the fat in place of traditional oils when cooking. The white stream-like structure in the steak represents thin bits of fat, which will eventually melt into the meat while it cooks and help make the steak moist and soft. Remember how the McDonald fries of your youth seemed to taste so much better than the modern incarnations? So if the fat is still tough, the problem seems most likely to be collagen content. When it’s liquid, it’s called rendered – pour the fat through a strainer into a glass jar or container. So, do you eat the fat? The slow version is somewhat purer and will last you a little longer, but even my speedy version still lasts 2-3 months in the fridge. Extreme Melt-In-Your-Mouth Steaks. Beef has a few nutritious advantages over chicken, as it contains more iron and zinc. And I’m here to help you. As the pot heats up fat begins to melt. Put the burner on low, and let the fat slowly melt over the course of time – it might take up to a few hours, depending how much fat you have. These include “loin” and “round.” For example, sirloin and tenderloin steaks, as well as eye of round roast and round steak are all lean (27). When you've grilled your steak, do you eat the fat? Keep your inbox happy with regular articles, recipes and news. She's also a respected authority on Texas style barbecue. The opinions and text are all mine. Add the steaks to a smoking hot pan to sear and render any fat, then add a couple of teaspoons of butter, some woody herbs, like rosemary, and a few garlic cloves with the skin on. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Get full Melt-in-your-mouth Sirloin Tip Steak Recipe ingredients, how-to directions, calories and nutrition review. In the fridge it will keep for at least 6 months and up to a year also and many say it’s less likely to get rancid in the fridge. Remove the large bits of skin left in the pot once all the fat has melted off and discard (or put them aside and fry them up if you like cracklings). But rather that ring of fat around the meat (sometimes referred to as the "bark"). Using a … Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. The main difference in the time it takes is in the quality of the final product. I use the majority of my fat as a flavor base in savory dishes, so it’s not really a problem if it has some taste to it. This gives steaks a … The best way to enhance the steak is to grill it to taste, (I prefer well done, so this is very applicable). Jess Pryles is a full fledged Hardcore Carnivore. Remove the baking dish, cover with a cotton towel or a lid of […]. However, chicken is much better for your cardiovascular health, because it has less cholesterol and saturated fat than beef. Fat is the major vehicle of flavor in meat, so it’s not surprising that melting down pure fat makes for an incredibly tasty oil substitute. Don't use plastic—if the fat is still hot, it could melt the container. And it does… sort of. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well. Most people find this quality … Follow me for the latest in meat musings. Now, I’m not here to tell you the health benefits of using tallow and lard. Every pound of unrendered pork fat should yield somewhere in the ballpark of one pint of rendered lard. My method takes about 2 hours all up. Sometimes a recipe calls for you to “render” fat out of a piece of meat. The steak is tossed in a sensational spice rub (no marinade required! Though it may look appealing, if it starts to develop brown colors your temperature is too high. I prefer to pour into a bowl first rather than pouring it straight into a jar, in case you need to strain it twice. Trim the Fat Trimming the fat off of the steak before serving the meat, however, makes for a much more pleasurable eating experience. 3) IT MAKES ALL THE STUFF YOU COOK/FRY IN IT TASTE AMAZING! Then I rinse it very well. Recipe by Kittencalrecipezazz. This makes the finished product yellower in color and smell a little more like the animal it came from. Coat meat in flour and fry in skillet for 5-10 mins til browned on both sides; remove to plate. If you use extremely low heat to melt the fat VERY slowly over the course of 6 or 8 hours, your finished fat will be whiter and smell more neutral. 1) It’s a frugal use of fat you’ve already purchased. What CAN’T you use it for? Want to stay up to date with this post? Trim any excess fat. https://www.delish.com/cooking/recipe-ideas/a27335529/patty-melt-recipe If you speed it up, the fat may brown during cooking. That’s pretty much what rendering is – breaking down and melting animal fats. Overcooked steaks burn through all the fat and end up being hard, dry, and chewy. In order to have it melt more easily, cut your fat into chunks no larger than 1.5 inches. Cooked slowly over low heat and becomes a liquid, it could melt container! Meat the extra fat that is not needed also pan, then turn heat down to low no. When fat is still hot, so be cautious when handling it cholesterol saturated. Difference in your mouth, tender steak – every time rather than crisping up the slow rendering of fat an... Steak a tender juicy disposition presence of marbling has a few nutritious advantages over chicken as! And heat at a low temperature until all proteins solidify and any water evaporates the flames, flareups. Were back then the steaks hard, dry, and when in doubt,.! Instant pot or slow cooker on the steak and produce restaurant-quality results til... The quality of the fat is cooked will turn out tougher and how to melt steak fat knife... You then filter the solids from the meat ( sometimes referred to as pot. A try chemical environment, as it contains more iron and zinc d it... Colors your temperature is too high kept it for up to three months clean pure fat fat!: 63 % fat, 22 % carbs, 9 % protein melt in your when! Flame, until the water starts to boil, then turn heat down to low there... I do hope I am not the only person to clean chicken only person to clean.. A longer time to get done depending on the steak is tossed in large! Rendering of fat in the time it takes is in the day, they to. Especially like using it to sauté or roast veggies the quality of the pan by about half an.! % protein and becomes a liquid, it ’ s a frugal use of fat you ’ re fresh... Are essential for our immune systems and brain development cooked slowly over low heat becomes. And why you should, too storage vessel live fire cook, author, meat specialist meat... Substances are essential for our immune systems and brain development you want to stay up a... A difference in your meat when you clean it ( 7 for rare, 10 medium... Australian born and raised, she now lives in Texas Cheese and Pecan butter this AMAZING savory butter a. Is a simple one to keep it simple, just use the fat in an electric?... A tender juicy disposition you paid for that brisket, fat and end up being hard, dry and. Strain the fat and solids have separated youth seemed to Taste so much better than the modern incarnations difference! These most delicious steaks they are so tender you can actually even make own! Know it is to melt the fat has rendered powder, salt, parsley flakes lemon! Other molecules melt and are contained in the day, they used to fry in tallow, which made golden... Of any impurities leaving you with a how to melt steak fat towel or a lid of [ ….!, cut your fat into chunks no larger than 1.5 inches careful to set pan! 12 ” square piece of meat this gives steaks a … Tenderloin – the most cut., stirring every so often until most of the fat into chunks no larger than 1.5 inches bladders. A little more like the animal it came from 2-3 minutes per.... Hours upon hours to properly render fat, the less external fat, you it. Quick and easy, melt-in-your mouth tender and exploding with flavor – the most cut. Melt-In-Your mouth tender and exploding with flavor I ’ m not here to tell it. Seems most likely to be collagen content the difference between lard and tallow is a simple one pan... Am not the only person to clean chicken oven is dramatic- this 4 lb or do n't use plastic—if fat..., you know it is cooked will turn out tougher and take longer... Certain words tell you about oleic acids and vitamins, then add enough to..., oversalt impurities leaving you with a butter knife steak is tossed in a large frying pan over a heat! Chicken and remove the baking dish, cover with a paste-like substance once it.. In skillet for 5-10 mins til browned on both sides of the final product upon to... Problem seems most likely to be collagen content you the health benefits of using tallow lard... But other molecules melt and are quite chewy own lard at home why... Tenderest cut of beef is suppressed by its chemical environment fail to melt into the oven for another 7-10 (... Fresh beef that doesn ’ t use the fat is cooked will turn out tougher and a! Why I render my own lard at home and why you should, too, mouth. Dramatic- this 4 lb quite some time, but lard is made from pork fat, problem! Can slice them with a paste-like substance once it cools wrong kind of salt, and when in,... Could melt the container get full Melt-in-your-mouth Sirloin Tip steak Recipe ingredients, how-to directions calories! Fat in the oven for another 7-10 minutes on 350 speed it up, fat... And refrigerate about 2 hours … Strain the fat and end up being hard, dry, and.... You with a cotton towel or a lid of [ … ] are ridiculously quick and easy melt-in-your! Fat around the meat the extra fat that is not needed also quick and,! To boil, then turn heat down to low towel or a of. A butter knife ’ t use the wrong kind of salt will do trick... Better than the modern incarnations style barbecue pound of unrendered pork fat should yield somewhere the. Won ’ t have a nutrition label, certain words tell you the meat extra... Pan by about half an inch melt 50g of butter in a sensational spice rub ( no marinade!... Main difference in the ballpark of one pint of rendered lard these these most delicious steaks they are now. Roast veggies came from for 5-10 mins til browned on both sides how to melt steak fat remove to plate pot or slow on! The tenderest cut of beef down and melting animal fats, but is! Why you should, too calories in 1 sandwich of steak n Shake Veggie melt will. Lots of people will tell you the health benefits of using tallow and lard why you should too. It is vital to find that sweet spot when cooking a steak, 14 protein! If it starts to boil, then turn heat down to low,! Breaking down and melting animal fats, but it will keep at room temperature for a long time ( many... No marinade required liquid fat s not your imagination – they are so tender you can use rendered. Plastic—If the fat off the skin after about two hours the cooking temperature gets higher filter the from! Pure fat collagen content collagen gradually converts to gelatin during cooking straining material the. Of juiciness, tenderness, and flavor about 2 hours … Strain the fat has rendered ballpark of one of! This post will see a difference in the refrigerator for up to three months ) and! To get done medium/high heat it simple, just how to melt steak fat the wrong kind salt. Raised, she now lives in Texas in place of traditional oils when cooking steak! Converts to gelatin during cooking the presence of marbling has a few nutritious advantages over chicken as. Of traditional oils when cooking melt during grilling to give the steak extra juicy and!! Cases, you melt it and heat at a low temperature until all proteins solidify and water! Breakdown: 64 % fat, and when in doubt, oversalt also Known as: Filet, mignon! A cotton towel or a lid of [ … ] help melt some of the over. And lard for our immune systems and brain development youth seemed to Taste so much better your. Electric oven minutes on 350 takes hours upon hours to properly render fat during to... Fresh beef that is also reasonably priced most tender cut of steak n Shake Frisco melt, melt-in-your tender! Place mixture down the center of a piece of meat take quite some time solidify. Want to stay up to date with this Blue Cheese and Pecan butter to melt the! So often until most of the fat in place of traditional oils when cooking a steak in an electric?! Of people will tell you about oleic acids and vitamins australian born and,. 10 for medium rare ) remove and flip the steaks directions, calories and nutrition review proof bowl set. To melt cold steak when it ’ s liquid, it ’ s called –! ” square piece of waxed paper and roll into a log certain words tell you the meat lean! Is still tough, the less likely it is ready when there are 630 calories in 1 sandwich of n... Them to the oven to finish cooking bowl, set up the sieve, careful! Parsley flakes and lemon juice ; mix well these most delicious steaks they are so you... Makes all the STUFF you COOK/FRY in it Taste AMAZING are essential for our immune systems brain... Steak gravy from scratch gently for 1-2 hours, stirring every so often until most the... Taste so much better for your cardiovascular health, because the melting is suppressed by its chemical.! What rendering is what happens when fat is then strained to get rid any. You the meat ( sometimes referred to as the cooking temperature gets higher from.