Trim the fat around the outer edges to about ¼ inch.
Butchering a Strip Loin
Preparing Strip Steaks
Resting and Salting Beef
Preparing Skirt Steak
Preparing Flat Iron Steaks
Show your friends, family, and neighbors what you learned in Weber’s Grill Skills series. Just in time for your next barbecue!
A link to the following lesson will be included in the email:Trimming a Strip Steak