"When grilling steaks, I like for there to be a ¼-inch-thick fat cap. I find this thickness to be ideal for protecting the steak and adding flavor. If the fat cap is much thicker, you run the risk of flare-ups."
"Trim it, so it's only ¼-inch thick. Then, grab those trimmings with a pair of tongs. Run the fat cap along hot grill grates or a hot cast iron pan. The fat will melt onto the metal, creating a flavorful nonstick barrier."
Fat is essential for steak flavor, particularly through marbling, but excessive fat can negatively impact cooking and enjoyment. While marbling cannot be trimmed, edge fat can be controlled. Grilling experts recommend maintaining a quarter-inch-thick fat cap as ideal for protecting the steak and enhancing flavor without causing flare-ups. Steaks with thicker fat caps should be trimmed before grilling. The trimmed fat should not be wasted; instead, it can be rubbed along hot grill grates or cast iron pans to create a flavorful nonstick cooking surface, maximizing the fat's flavor contribution.
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