Carnivore #18 : Reverse-Seared Ribeye

Reverse-Seared Ribeye.



The 3 Steps.



1. The Prep.



2. The Oven Cook.



3. The Pan Sear.

#1. The Prep.


Straight from the tray

to the paper towels.



Bryan is busy at the computer.



I'm in charged.



Normally, 

 I wouldn't think twice

about rinsing the meat

before cooking

 but I know how Bryan

 feels about his

ribeye steak. 



Skip the Spa.

Pat dry with paper towels.



Season with seasalt all over.



Generously.

#2. The Oven Cook.


Place the steaks on a wire rack

 over an oven tray.

Low temperature cook.



100c @ 30 mins.



No pre-heat.

At 30 minutes.

#3. The Pan Sear.


Heat up the cast-iron pan

till it is screaming hot.


Bryan is doing the sear.


Add ghee to prepare

the pan  for ...

the sear.



Gently lower the steaks

 onto the pan.



Leave it to sizzle

undisturbed

for a minute or so.

Flip over.

Nice.

Add butter.

Spoon the hot fats ...

over the steaks.

Bast on high heat

for a quick few seconds.

The steaks are done.


Remove and place to rest

on a serving board.

Pour the pan drippings

into a dipping-saucer.

Add a slab butter.

Hey, presto!


The dipping sauce.

As it turns out ...

the steaks are not ...

medium-rare ...

but more to just medium.

Still delicious ...

with the

dipping sauce, 

as we lick

the platter clean.



For the record, 

 the reverse technique

did not quite work here

 because the steaks,

apparently,

are not thick enough.



The ribeye should be

1.5 to 2 inches thick

 for this method to produce

a medium-rare. 



How do I know?



I uh, 

complained to

my good friend, AI,

and received this

enlightenment.

The Carnivore Lifestyle.

Carnivore #17 : Crock Pot Beef Brisket Broth

Crock Pot Beef Brisket Broth



The 3 Steps.



1. The Prep.



2. The Crock Pot.



3. The Serve.

#1. The Prep.


The brisket is removed

from its tray, 

gets a spa wash

 and a seasalt scrub, 

before it is chopped

into smaller pieces.



Bryan is also cutting up

some tendons.

#2 : The Crock Pot.



Lay the tendons at the base.



Place the brisket pieces on top.



Add filtered water

till it covers the contents.



More or less.



Add seasalt.



Add pepper.



Add shoyu.



Set on High @ 5 hours.

At 5 hours.



The crock pot is now

 set to LOW.

#3. The Serve.


I am preparing

two bowls.



One with cream.



One without.

Pour about

this much  

of cream.

Agak-agak

3 tablespoons.

No prizes for guessing

 which bowl is the one

with cream.

Clean beef broth.

Creamy texture.



Oh, super yummy.



This is what brisket  broth

 should tast like.




Hmmm.




Slurp.




Thought I was already

having a super delicious, 

beef broth ...



like nothing ...



I mean, 



not



one



 thing



can come close



 to this bowl of mine



until ...

3 hours later ...


we have our second serving.



That extra hours

 take us to

a whole new level

 of broth tasting -

completely. 



The broth has been


cooking



at High @ 5 hours



and simmering at



+  Low @ 3 hours.



Total


8 hours


in all.



Must be the magic number.

Add some cream.

Add butter.

Omygosh.



Everything

in the bowl

is just

 incredible.



The beef is tender amazing,

the collagen tendon

 is unbelievably addictive

and the broth was super intense,

rich and flavourful.



I must say,


this second round ...


the tendon is the

real deal.



It was a bit

chewy and rubbery

 at the first serve...



I thought

 that's what beef tendons

are supposed

 to taste like ...



What do I know ...




but now,



now ...



it has


 completely


transformed 


into a



   soft, 



  silky,



 gelatinous



and



jelly-like




delicacy. 

This is my bowl.


So delicious.

So nourishing

for the body.



Like premium fuel

 for the Ferrari

 that has been inactive

for months.

Pump it up!

Super-charge

the body

with this is crazy,

insane broth.

Ahh.



Soak up

the wonderful

and healing goodness

of a brisket broth

in a simple bowl.



I'm going for seconds, 

 that's for sure.



The ultimate comfort food.

The Carnivore Lifestyle.

Carnivore #16 : Braised Lamb Chump Broth

Braised Lamb Chump Broth



The 3 Steps.



1. The Spa.



2. The Rice Cooker.



3. The Serve.

A tray of lamb chumps.


Thawed.

1. The Spa.

Seasalt scrub.


Rinse off.

Cut into smaller pieces.

2. The Rice Cooker.


Place the chumps

into the

rice cooker pot.

Add filtered water ...

to cover the pot contents.


Add seasalt.


Add pepper.

Close the lid.



Let it cook.



For an hour.



Check at half-time.

Cover the cooker

with a kitchen towel.



To help reduce

water loss

due to

prolonged cooking.

At 30 minutes.

At one hour.

Looks just about right.

Beat 4 eggs.



Turn off the cooker.



Slowly pour in

the beaten egg,

stirring the broth

at the same time.



Close the lid

and leave it be

 for 2 mins or so

before serving.

#3 : The Serve.


Add a slab of butter.

100% Carnivore.

Optional ...

Add toasted sesame seeds.

Oooh.



So darn good.



The broth is amazing.



Rich and flavourful.



The chumps are excellent.



Totally nutrient densed.



Bon appetite.

The Carnivore Lifestyle.