Stand the steak up on the fat free side and use your knife to cut through the fat strip right up to the meat, but not into the meat. Make one of these cuts every inch along the fat strip. As the fat now shrinks it won't have anything to hold onto to curl our steak.
Trimming Steaks
By Derrick Riches, About.com
Now we want to deal with that strip of fat. While thin it is still strong and prone to shrinking much more and faster than the meat. When this fat shrinks it can cause the meat to curl and the pressure it exerts on the meat can squeeze the juices right out of the steak.
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