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I cook/eat almost solely ribeye if I'm cooking steak. I live alone, and steak every other week is nice. USDA Prime only.

After my ribeyes, I'm left with a long strip of fat. What to do with this fat? Cook it.

Heat a pan to med-high heat and place the diced fat strip into the pan. Go for large marble-sized pieces. Stir and cook these pieces down until they crisp and brown on the edges.

Remove from heat, cool and eat. They taste absolutely delicious, they're crunchy and salty and are like beef potato chips on steriods. They also make a great taco filling, but are best enjoyed on their own.

Surely I'm not the only one who does this?

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Just curious what you guys think about it, I discovered this cut when I started working in a butcher shop a few months ago

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Is it me or do you guys think you honestly make a better steak than most restaurants or steakhouses ?

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The steaks are cut 3/4" thick. I was wondering if it was worth using the sous vide method for that, and how long I should do it if I did. All I have is an electric grill, so indoor skillet cooking is most likely. Let me know what you think!

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