How do I deal with silverskin in a steak without trimming away all the fat? Below is an image of a steak I cooked the other night. It is a grass-fed New York Strip steak, I used medium-high heat in a cast-iron pan, seasoned with only salt and pepper and cooked for 3 minutes per side. The steak was roughly 1.5" thick, and it is cooked to roughly medium. (The image looks redder in the center than it was in actuality, but it's close.)

The fat was soft and delicious, as was the steak. But that streak of silverskin that attaches the two was impossible to chew. I have heard that when you're butchering other animals or large cuts of meat, the silverskin is always removed, but if I had done that there would be no fat left on my steak.



How do I deal with this silverskin without losing all the fat?
A good Sirloin (New York Strip steak) has a reasonable marble of fat, so you should not have to worry about edge fat

If you like your fat, pull/trim the silverskin and fat off and render the fat in a medium hot pan BEFORE putting the steak in. When enough fat has melted for your taste, cook the steak in the fat at the temperature and time you like

Add fresh herbs or garlic to the rendering fat for extra zing!