Carnivore #7 : Ribeye Steak

Ribeye Steak



The 3 Steps :



#1. The Prep :

wire rack.



#2. The Sear :

 cast iron skillet



#3. The Serve :

 wooden board.

#1 : The Prep.


On the wire rack.



Pat the steaks dry with

kitchen towels.



Sprinkle coarse seasalt

all over the surface and sides.



For the record,

Bryan will be preparing

the steaks.



He thinks I might

rinse the steaks

if I were to prepare them. 



I can hear it already.



Nobody washes steaks.

Don't be silly,



he would scoff.



Fine.

Dry-brine the steaks in

the refrigerator.



Uncovered.



About 12 hours.



Or overnight.



This would be the tip

to take the steaks

to a whole new level.



Juicier.



A deeper flavour.



Michelin potential.

Time out.



Remove the steaks

from the fridge

and let them sit at

room temperature

for say,

20 minutes.



Or 30.



Pat dry the steaks ...

when ready to sear.

Rub some butter over

the sides that are going

face down on the hot pan.

Nice.

Step #2 : The Sear.


In the cast iron skillet.



Heat up the pan

until smoking hot.



Yup.



Smoking hot.



Actual smoke will arise.



Add ghee.



Or butter.



Or tallow.



Let it melt.

Use a smash burger press

to press down the steaks

at the initial 5 seconds sear.



This is to maximise

the surface contact upon 

the hot skillet to trigger

a caramelised crust.

Sear the steaks

for 3 minutes on each side.



Undisturbed.

Agak-agak 3 minutes later,

flip over the steaks.

Oh - my - goodness. 



Should the steaks be

looking like that?



Oh no!



Did we go beyond

the 3 minutes?



Bryan says,

It's perfect!



Oh. 



Good.



That's --

reassuring.

I calm down

and watch him add

the butter.



This would become part ...

of the dripping sauce.


Tilt the pan a little

to spoon the melted fats and juices

onto the steaks.

#3 : The Serve.


On the wooden board.


Remove from the pan

and let the steaks rest

on the serving board 

for 5 minutes.



This would help to retain 

the juices better.



Immediate cut would cause

the juices to spill out.

Scoop the pan juices and

drippings over the steak.

Unbelievable.



So easy to prepare

a good steak.



Ignore

that temporary scare

a minute ago.

Absolutely divine.



Chomp



Chomp



Chomp.



So so good. 



I could eat a steak everyday.

The Carnivore Lifestyle.

Carnivore #6 : Dark Chocolate

Dark Chocolate



2 ingredients :


butter / 1 block


cacao powder / 1 tbsp




Optional



creamier 

add milk powder / 1 tbsp



sweeter 

add raw honey / drizzle

at own discretion



flavour and aroma

add vanilla essence / 1 tsp

Step 1 : Melt the butter.

I'm using the rice cooker.

Here are the chocolate moulds.

My cacao powder just arrived

the day before.

The butter is melting.

Stir gently ...

Bubbles are forming and dancing

about in the pot.

Keep stirring in slow,

steady movements.



The butter is browning.



I can see tiny dots of

brown sediments at the bottom.



The cooker turns off

at this point.



About 10 minutes later

from the start.

Step 2 : Add the cacao powder.


Add the options here too, 

if any.

1 tbsp of cacao powder.

Stir and mix well.



Leave the mixture to cool down

for say, half an hour.

Step 3 : Mould and Freeze.


Half an hour later ...


Pour the mixture into

the moulds.

We should have enough

chocolate-mix to fill 2 bars.

In the freezer.



Check the chocolate

in 2 hour's time.



Or the next morning.



Tick tock, tick tock.

2 hours later.



Ahhh! 



How did I manage to do that?



One dark and one caramel.



The dark one probably got

all the brown sediments

that were left at the bottom

 of the cooker-pot.

Break them into squares

and keep them in ...

an air-tight container.

Twist the seasalt grinder

over the chocolates for

an enhanced look and taste.



Enjoy. 



One a day,

keeps the blues away.

The Carnivore Lifestyle.

Carnivore #5 : Kopitiam Breakfast

Kopitiam Breakfast.



3 items :



Eggs



Bread



Coffee

#1. Soft-boil 2 eggs.

Run tap water over the eggs

to prevent the shells

from cracking upon

contact with hot water. 

#2 : Toast the bread.


This is the Carnivore

Bread Loaf we made

two days ago.

There is a marker on this

egg devise to indicate

how much hot water

to pour in for 2 eggs.

The eggs are ready.

#3 : Coffee.


I am adding milk powder

and a bit of cream.



Ran out of fresh milk.

My kopitiam breakfast.

Turns out, the eggs are ...

not that soft-boiled.



Still good.



Add shoyu and pepper.

Super awesome.

Every mini bite is ...


omg ...



(close eyes) ...



amazing.

So so good and satisfying.

The Carnivore Lifestyle.