1. Trim steaks into four pieces, each a little more than 4 ounces, and season with about 1/4 teaspoon salt per steak and a few twists of pepper.
I tend to attribute revolutionary motives to the few chefs who have stepped out in front and begun accenting offal over boneless filets, closely trimmed steaks, lean cutlets, poultry and fish whittled into compliant and attractive customer-friendly shapes.
When you do grill steak, trim the visible fat first and always scrape off charred spots once cooked, Bauer says.
Here is 20 minutes of prime reality steak, trimmed of context and logic: a bewildering, lettuce-less and strangely wonderful ode to the worlds of deafening machismo and not being a vegetarian.
Trim the sinews on steak by stroking the knife in smooth arcs.
Why not say whom the supplier of steaks and trim is?
Trim the fat off your steak and remove the skin from your chicken.
In the restaurant we get only one portion from each of these steaks because we trim very carefully and would not put some of the smaller slices or oddly shaped pieces on the plate.
Trim any fat off the steaks and snip the edges at regular intervals to prevent the meat curling as it cooks.
Cutting a steak from one is simple: Trim off any big chunks of exterior fat, then slice the meat across the grain into steaks that are one-half to three-fourths of an inch thick.
