Trimming a Strip Steak | Steak
android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Official Weber Website

Trimming a Strip Steak

Grill SkillsMastering Red MeatTrimming a Strip Steak
return
Menu
Technique Course1C2 1

Trim the fat around the outer edges to about 6 millimeters.

Related Skills

Resting and Salting Beef

Mastering Red Meat

Resting and Salting Beef
Checking for Doneness

Mastering Red Meat

Checking for Doneness
Use an Instant-Read Thermometer

Mastering Red Meat

Use an Instant-Read Thermometer

Weber uses cookies to ensure you a better service. By using our site, you agree to our cookie and privacy policy.