trim fat

antonio_villar_575768

Hi, I plan to cook these steaks for New Year's Eve, at 129ºF. for 3 hrs.

should I trim the fat before sous vide them? Or after the bath and before smearing them?

they are 2 in thick.

Thanks,

Antonio

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antonio_villar_575768

*sear them after the bath. sorry.

Brandon_Byrd_40557

I usually remove some of the fat (especially that chunk near the bottom), chop it finely, and sear it over highish heat until it renders out. Strain out the solids and you'll have a lovely roasted beef fat to sear the steak or roast in. It's also easier to remove the fat with precision before it's cooked, so you might as well do some trimming prior to cooking. But if you don't, it'll still be fine. There's no real wrong way to do it.

antonio_villar_575768

helps a lot. thanks. Happy New year.

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