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Question for those who like to add butter to your steaks ...

... why not instead use rendered beef fat?

I'm thinking about asking my butcher for chunks of beef fat, rendering it and then saving it to "top off" my steaks after they come off the grill.

Thoughts?

(By the way, I've done something similar when BBQ-ing brisket by placing a layer of fat cap on top of the brisket as it slowly smokes away.)

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  1. ipsedixit: You are a VERY, VERY bad man ;) adam
    P.S. And here, I thought I was being decadent by adding mere butter to steaks...

    1. I'd be a big fan of potatoes cooked in the beef fat. That being said, butter is the magic ingredient that adds a luxurious flavor to steaks. Wouldn't a tallow-laden steak just be *too much* of a beefy-good thing?

      1. Put that suet on top of the steaks when I broil them indoors. Pull the steaks, add butter to the broiling pan with the bloody juices and rendered fat. That goes directly on top of my baked potato (and then into my arteries) MMM MMM MMM, you can keep the sour cream!

        1. It does seem to me as though it would be redundant. When I do top my steaks with butter, it's usually because I have a wonderfully complementary compound butter, such as porcini butter, already in the freezer.

          3 Replies
          1. re: JoanN

            I agree. Butter, especially compound butter, adds an additional layer of flavor to a steak. Rendered fat, while delicious, just adds more of the same and makes the steak more greasy.

            On the other hand, rendered fat is great for cooking or topping off the other components of a steak dinner.

            1. re: JoanN

              Now that opens up a whole new bunch of possibilities: compound animal fats. Tarragon suet. Maitre d'Hotel lard. Smoked paprika schmaltz. Wait, wait, I'm just getting started!!!

              1. re: alanbarnes

                Yeah, but melted butter has a texture and flavor all its own, which happens to go really well with steak. I need to stop reading this thread. it's too close to dinner.

            2. i'd don't know if it will have a clean enough flavor for me. clarified butter, well, just can't be beat. not too sure about random scraps of beef fat from the butcher's floor or block.

              while the entire world seems to be under the impression that "fat=flavor", I'm not sure random beef fat is the flavor that i'd want. controlled fat (in the form of butter, bacon, fatback, etc) might lead to more consistent results.