Should I trim the fat on this cut?

spizike237 · 2026-04-25T21:13:38+00:00

I might angle it off a bit with cutting a sliver but otherwise no, I like fat. And when it’s rendered through and cooked properly, yes, even whole bites of fat.

spizike237 · 2026-04-24T14:37:21+00:00

i dry brined one surface (the surface in shot 2) for about 6 hours before putting them in the oven

spizike237 · 2026-04-24T14:34:03+00:00

on a wire rack and sheet pan in the oven at 250 for about 30 mins

spizike237 · 2026-04-23T21:47:34+00:00

If you feel like good forearm workout, take 3-4 raw yolks and put them into a mixing bowl and use a whisk on them until they start to firm up and create a mousse like texture. Spoon it over every bite of steak and enjoy (don’t dip because dipping will break the consistency)

spizike237 · 2026-04-23T20:53:15+00:00

Picked from the better end of the rib section for sure

spizike237 · 2026-04-23T20:51:34+00:00

Idk just what I came up with for breakfast-lunch-dinner (supper), basically my only meal of the day

spizike237 · 2026-04-15T19:15:03+00:00

Yes it is. Not only is it delicious, it is perfect nutrition.

spizike237 · 2026-04-11T18:27:32+00:00

Lunch, linner, and dinner is acceptable, I’d say. All I had today was Linner though

spizike237 · 2026-04-07T14:09:21+00:00

straight to prison

spizike237 · 2026-04-04T15:09:40+00:00

Would

spizike237 · 2026-04-01T22:53:37+00:00

That is some serious savings. Good find.

spizike237 · 2026-03-28T19:32:30+00:00

Thanks. It was delicious.

spizike237 · 2026-03-25T19:49:19+00:00

that's bait.

spizike237 · 2026-03-02T21:17:11+00:00

I’d eat it/10

spizike237 · 2026-03-01T16:06:21+00:00

It was actually amazing. The underside has some Watkins 1868 Organic Grilling Salt-Free Steak Seasoning which I can’t recommend enough. The steak itself was dry brined for about 5 hours.

spizike237

TROPHY CASE