We’ve all seen it, that chop or steak that curls up at the edges when you cook it. Not only does it look a bit stink, it means you’re not getting an even distribution of heat through the meat. Nice and caramelised in the bits that touch the pan, grey and manky on the bits that don’t.
The problem is, when under heat, fat around the edges contracts faster than the meat itself. Causing it to tighten like a belt and warp the meat.
The solution is pretty simple. Make small cuts in the fat, about an inch or so apart. You want the depth of the cut to be just shy of the meat itself.