Get Rid of the Fatty Pieces of Steak and Cook “lazy Fat”

Last week I had lunch with my podcast producer at Clyde’s Prime Rib , located here in Portland, Oregon. Every time I visit this fine establishment, I have something to write about. Last time it was their horseradish blue cheese dressing ; this time it’s leftover beef tallow.

I’m not one to shy away from eating fat, even large chunks of fat that end up on a medium rare steak or slice of rib. I will eat them with pleasure while the food is hot, but once the fat has cooled, it will lose much of its appeal.

If I’m lucky enough to have leftover beef – which I rarely leave the Clyde with – I usually skip the reheat and slice it thin, toss it with a little oil and vinegar , and eat it on crusty bread or in a salad. A little marbling is good, but large chunks of white, hardened fat cap are less tasty. Instead of throwing away fat, I turn it into “lazy fat”.

Salo is, in fact, cow’s lard – rendered and strained beef fat. It cools strongly and waxy, but fries potatoes like a dream. If you’ve never tried beef tallow fries , fix it right away. The lard gives potatoes (or whatever you cook with them) a very savory meaty flavor that I don’t want to waste. (If you don’t think rendering small 2- or 3-inch chunks is worth your time, just freeze them until you’ve collected what you consider “enough”.)

How to make lazy fat

Typically, when cooking large amounts of beef tallow, you boil the tallow in a large pot until the water has evaporated, leaving behind almost pure tallow. Then you strain everything that is not greasy and store it in clean jars in the refrigerator where it will keep for a long time. My process is much less complicated and does not require tension (because I use it pretty quickly).

I left Clyde with the bottom third of my main rib, which, as you can see, was a lump of fat. In the refrigerator, it became hard and opaque, not suitable for the salad that the rest of the beef was intended for. Instead of throwing it away, I cut it into small pieces and threw it in the fryer. By the time these fatty pieces were browned and crispy (essentially beef rinds), about two tablespoons of lard had accumulated at the bottom of the basket under the small tray – all from this small piece of fat. If you don’t have an air fryer, it’s okay; you can use a frying pan.

How to fry leftover fat in a deep fryer

First of all, make sure the air fryer basket and tray are clean and dry. Cut the remaining cold fat into half-inch pieces and heat the fryer to 400℉. Place the cubes on the baking sheet in the basket and cook for 5 to 15 minutes, depending on how much fat you have, until you have golden pieces of beef crackling on the pan and a puddle of fat at the bottom. Take out the cracklings and a baking sheet, and pour the fat into a mold. You can strain through a sieve to extend the shelf life, but I don’t usually do this.

How to melt trimming fat in a pan

Cut the fat into half-inch pieces and place in a suitable sized saucepan. (If you have a lot, use a large saucepan; if you have a small one, use a small saucepan.) Add enough water to rise about half an inch in the saucepan. Bring to a boil, then reduce heat to low and let simmer. Simmer until the pieces are browned and the water has evaporated, leaving liquid fat. Strain (if desired) into a clean container and store in the refrigerator. Strained fat is stored in the refrigerator for at least three months, and in the freezer – almost unlimited time. (Salt and eat the greaves, they are like beef toast.)