How to Trim Fat and Tendons from Steak for the Perfect BYO Hibachi Experience

When it comes to hibachi, high-quality, well-prepped steak is the star of the show. If you're bringing your own ingredients with the BYO package from JustOne Hibachi, knowing how to prepare steak properly can elevate your dining experience. Here’s a step-by-step guide to trimming excess fat and removing tendons from your steak, ensuring it’s tender and perfect for grilling.

Why Trim Fat and Tendons?

While a little fat adds flavor and juiciness to steak, too much can cause uneven cooking or flare-ups on the grill. Tendons and silver skin (a tough, white membrane) can make the meat chewy and unpleasant to eat. Trimming ensures the steak cooks evenly and delivers a melt-in-your-mouth texture.

What You’ll Need

1. A sharp chef’s knife or trimming knife

2. A sturdy cutting board

3. Clean paper towels

Step-by-Step Instructions

1. Pat the Steak Dry

• Place the steak on a clean cutting board and pat it dry with a paper towel.

• This will make it easier to see fat and tendons for trimming.

2. Remove Excess Fat

• Inspect the edges of the steak for thick layers of fat.

• Using a sharp knife, make shallow cuts along the fat's edge and gently lift it away from the meat.

• Trim excess fat to about 1/8 inch thick—this retains flavor without overpowering the steak.

3. Trim the Silver Skin

• Look for the silver skin, a shiny, tough membrane often found on cuts like tenderloin.

• Slide the tip of your knife under one end of the silver skin, keeping the blade angled upward to avoid cutting into the meat.

• Hold the membrane with one hand and glide the knife along the underside, pulling the skin taut as you trim.

4. Check for Tendons

• Tendons are tough, white strands that don’t break down during cooking.

• Identify these strands and carefully cut them out, being mindful not to remove too much meat.

5. Final Touches

• After trimming, inspect the steak to ensure it’s evenly thick and free from tough tissue.

• Your steak is now ready for the sizzling hibachi grill!

Pro Tips for Trimming Steak

1. Slightly Freeze the Meat: Chilling the steak in the freezer for 10-15 minutes makes it firmer and easier to handle.

2. Use a Sharp Knife: A dull blade can tear the meat and make trimming more difficult.

3. Save the Trimmings: Fat trimmings can be rendered down for cooking or used to enhance sauces.