As I've mentioned numerous times here on Hive, I try to live a fairly strict carnivore lifestyle that includes eating only meat and meat byproducts such as eggs, cheese, butter, etc. My main plant-based "cheat" would be daily coffee. The first full year I was extremely strict with it for weight loss and health reasons, but over the last six months or so, I've added a few cheat meals here and there of sushi and a few other things that include things other than meat. I still do not cheat with sugars or breads as the inflammation from these for me is quite severe.
Today's prep consisted of ribeyes and I often joke that there is plenty of variety on the carnivore diet....bone-in ribeyes OR boneless lololol Honestly though, if you have a bit of culinary creativity you can explore a myriad of options when it comes to eating this way and with the food preparation. I am fortunate enough that I can literally eat ribeyes or other forms of beef every day and not have any issues with boredom for the most part.
Today was a failure routine prep of three bone-in ribeys and three boneless ribeyes. I found the bone-in ribeyes on sale about a week ago and bought enough to stuff my freezer with (I definitely need to invest in a chest freezer for sure...lol!). Each bone-in steak was about 1lb and the boneless ones were a bit smaller but had much, much better fat marbling (where the flavor comes from!). The prep for the steaks is extremely simple in that I marinate them for a short time in Dale's Steak seasoning and heaps of minced garlic (I am not strict at all on plant-based seasonings, as I don't see any negative effects, personally). Right before I put them on the grill, I add a generous coating of coarse black pepper and Montreal Steak Seasoning. I cook them extremely rare and then add a decent amount of coarse kosher salt before eating.
I recently learned a wonderful food hack while eating at a Korean BBQ place and now I only use kitchen shears to cut my meat. That's right, no more steak knives for me! It is much quicker and cleaner and clean up is pretty fast as well. For the steaks that will be eaten on following days, I go ahead and cut them up with the shears before packaging and refridgerating them in 1-meal containers. That way, I can just "grab and go" for my work lunches.
Although I mainly keep my prep and consumption fairly simple, today I was feeling a bit more creative than normal and decided to make a steak sauce for dipping. I took equal parts of a basic Japanese steak sauce and Siracha and then added about a tablespoon of garlic powder and 1/2 a teaspoon of coarse black pepper. I have to say it turned out amazing and I loved it! It was the perfect balance of sweet vs. heat and paired extremely well with the ribeye. Now, I'm sure the Japanese steak sauce probably had way too much sugar content, but I was really, really good!
Thanks so much for taking the time to read my post! How do you cook your steaks??? Let me know in the comments! Remember that I love you all and YOU deserve a ribeye today!!!
All That Is Gold Does Not Glitter,
Not All Those Who Wander Are Lost
-Tolkien
