Have you ever tried sous vide method? I season my ribeyes and then vacuum seal them in a bag before they go in the freezer. This way I can drop them in the sous vide bath before I go out and set the timer to start cooking (135F) a couple of hours before meal time. When it is time to eat I take the meat out of the bag and dry it with a paper towel then sear it on a 500 degree grill. It takes about 5 minutes and you're ready to eat and the steaks are perfect every time. The sous vide will bring them to temp and the whole steak is exactly 135F. It doesn't take they any higher and will hold the meat at temperature until you take it out.
I’m so impressed with your ability to use so many outdoor cooking devices…. Cooking a beautiful ribeye is so intimidating for me. I know with experience I’ll get over this, but being new to carnivore, I’m learning.
Great job Laura! I have a Kamado Joe grill I do this on. If I'm going to do the sear on the same grill I found that I needed to take the steak off the grill at about 110F. If I let the temp get much higher it continues to cook too high while I wait for the grill to reach searing temp. Then when I put it back on it doesn't have enough time to get a good crust before it gets up to 130F. I did find that using my Weber as the searing grill next to the Kamado Joe was pretty awesome. I used the Kamado Joe to get to a temp of 120F and then moved the steaks over to the preheated Weber for the final sear - 8 ribeyes done to perfection with no wait time, family loved them! Love your channel. Thanks for the video on your experience with whether or not the cheat - I really appreciate your openness here.
I love the reverse sear method. Learned it from a guy selling grass fed meats at a local farmer's market. The Meater thermometer is the best! Thanks for the tip about leaving the steak out before cooking. I never think that far ahead. I like my steaks more rare so I bring them up to 110° in the oven and then sear in a cast iron pan until I get to 125° -- I've used this method on thick pork chops as well. I've been told you don't have to rest meat using the Reverse Sear method. Oh, my gosh. I'm hungry now!
Thank you 🙏🏽 Laura, you are one of my trusted TH-cam carnivore cooks. Picked up 2 one lb ribeye steaks today, gonna try this for Sunday dinner tonight tomorrow 😎🙏🏽😎
I like the blue tooth thermometer. I have used a smoker for the first step of the reverse sear. It keeps the heat outside. A gas grill works great for the second step. I could not spring for the otto wild grill. However, it does look useful for frequent steak cooking. I am a lazy cook. I cook the entire package in one go.
I am gonna try the smoker reverse sear method this weekend on a friend's smoker. We dont have one, it takes too long. Haha We are lazy too which is why we use the OttoWilde just because it is perfect for quick steaks/burgers for lunch everyday.
Thanks! Ribeyes are my favortie by far. I learned something new. I knew about the marbling but not about the rib cap. I'm going to look for that from now on.
Phenomenal video! One thing I love cooking is steak using the reverse sear method. Even though I'm pretty comfortable in cooking without instructions, I still enjoy watching others do it to learn new techniques and appreciate their work. You kept it so simple and easy for us to follow. Thank you!
I tried this method and while I did not have a grill as you used in your video, I finished by steak in a cast iron skillet. I wasn't bad, however, I used Meater and cooked the steak in an air fryer and it was done the best I have ever had. You might try it at 400 degrees and use the Meater to get the temperature inside you most desire.
Used this method of cooking steak tonight on some ribeyes. They turned out PERFECT! Thank you for saving me from ruining such fine cuts of meat. I'm a chronic "over-cooker", but this was such an easy way to make sure everything was as done as I like without being scorched. Thank you!
Just learning how to make steaks. I watched your how to pick the perfect steak and went out on my lunch break and bought some. I am going to give it a try tonight. Not had much luck with them but loving your videos and you making it look so easy. Thanks so much!
Question, Laura. What are you shooting for in your daily meals? A certain caloric amount or meat weight? Do those numbers change whether you’re doing OMAD or 2 meals a day? Thanks, I’m waiting a couple of more weeks to start but that gives me time to watch you and Dr. Ken and learn as much as I can. Sick and tired of being this big and out of shape.
For something like Christmas maybe, I normally never get them for that exact reason. I hate that they cut them apart like that. I just buy the packs normally for those reasons.
Tip: coat the meat in soft butter or in melted tallow because that's what will get you that nice browning. The crust cannot happen on lean protein surfaces....plus the butter holds your spices
I would have appreciated an explanation of the "temp you prefer" or temp in general and what that means to the amount of doneness internally and how to alter the time or temperature in oven if lets say, if you like rare steak
Thank you! Thank you! Thank you and.......thank you. Subscribed. Sous vide? Well, been doing that, always good, but lacking something in the texture. Dry heat....I think that's the ticket. Will let cha know. Mz. Laura?....did I say thank you? Oh yeah.....did. Lol.
I've been watching your videos, from the first posted up to the more recent... You look like a Female Benjamin Button... As I move from video to video, You seriously look YOUNGER than you did in the previous post.. I've been Keto and Fasting for about a year now. Went from 240+ to my current 160, but I've been stuck for a while. Found your videos very informative and detailed. The thing that resonated with me most is when you said you are better at restriction than moderation. I am the same!! Going to give Carnivore a try (although, I will only ever eat my steaks Well Done (eeeek!! can't stand to see even a bit of pink on the inside!!) LOL Thanks for all the info.. You are a great inspiration :)
On the hunt for good steak knives.....Can you list what you use and if you like them or just using them til you can find a better set? I'm asking about the little short wooden handled knives you use to cut your steak for eating. Cheers and thanks for the content.
Have you cooked any meats with a Sous Vide? I’ve heard it is easy way to cook carnivore and with a Sears-all or Salamander (broiler like yours) meats are always perfect. I’d love to see a video if possible.
sous vide makes for a very wet piece of meat that doesn't sear well no matter how much one may try to pat it dry. despite many attempts i haven't had a sous vide steak that can compare to oven method
Would be even easier with a sous vide Stick. You would Not have to Check with that meat Thermometer und you would Not have to wash the cooking Rack Afterwards 🙂
Laura, the Sous Vide does NOT take longer. I sous vide my FROZEN steaks for 20-25 minutes, depending on thickness, and sear them in my cast iron for about 1 1/2 minutes per side. I’ve also just tried cooking frozen and fresh steaks in my airfryer - even easier and faster!
Ordered my Otto Wilde Lite almost two weeks ago, can't wait to get it! Could you please proved links for the Bluetooth thermometer? All I have is the digital kind and I'd like to try the blue tooth version. Thank you.
It is the Meater. We got it from Amazon. New MEATER+165ft Long Range Smart Wireless Meat Thermometer for the Oven Grill Kitchen BBQ Smoker Rotisserie with Bluetooth and WiFi Digital Connectivity www.amazon.com/dp/B07H8WTFHW/ref=cm_sw_r_cp_apa_i_3l97DbGTN9H3K
I was about to ask the very same thing. I have a small apartment and can't grill/sear steak. I learned through Health Coach Kait that you can make a decent steak with an air fryer. I'm getting one just for that but I'm waiting for a specific air fryer to be released in Europe. Can't wait!
I've used an air fryer every night for 6 months to cook our ribeyes.I do mine from frozen. It comes out crispy on the fat. They are 1 5 inch thick. Preheat on highest setting for 5 minutes. Shake salt all over. Fry for 6 minutes. Flip over and fry for 6 more. Let rest for 5. Delicious!
The bottom tray comes out and the drip tray come out so easy to clean that way. The top lip gets discolored and harder to get off but I used some SOS pads and it came right off.
you can also do the reverse of the reverse sear. lol Thats what I do with cast Iron. I sear first and do about 2-3 minutes on each side in the pan with a thick rib eye. then I pop it in a 400 oven still in the cast iron pan for about 4 minutes. perfect rare to medium rare. if you want the steak cooked to medium or higher, Reverse sear definitely works better.
How would you finish it if you did it in a cast iron on the stove do you put any kind of oil or butter or anything in the pan or just bare? How hot should the cast-iron be and how long would you leave it on each side?
I have a whole cast iron video that addresses the oil and butter, I do a butter based method at the end. We use ghee in the skillet. It would likely need 30 seconds to a min on each side.
Most delicious steak EVER! I have tried many methods and this by far worked the best for me, I finished it in my cast iron 30 seconds on each side, delicious! Thank you so much!
So you like to finish up with some of the same Salt that you kept dunking your hand in after touching the raw meat and contaminated the whole jar of salt👍
Do you eat the whole steak in one meal? I’m really confused, some say too much protein will spike insulin, do you track how much protein you eat in a day? Please help me, I’m overweight and have diabetes but not on any medication ......yet 🤦♀️
I actually had 2 steaks that size for my meal. 😜😂 I eat one meal a day usually 2 pounds of beef. Your body will only convert the protein it needs to glucose. In my opinion you dont need to worry about too much protein spiking insulin...worry about having no carbs. My husband and mom have both reversed their diabetes and we have all lost weight with an all meat diet. Take a look at those videos with them.
Truth Seeker I sorta did part carnivore part Keto. My husband died in March (cancer) so not the best time but I’ve lost 16 pounds since June. I do eat quite a lot of cheese and dairy so my next challenge is to cut that but blood results are getting better 😘 thanks for asking
Honestly whenever I try and eat anything else I just miss meat. I don't even like other meat besides beef very often. I feel best just eating grilled steaks daily. But if you do like variety there are so many types of meat and cooking methods to keep it interesting.
You can try just eating a simple salad with it, not truly carnivore, but pretty damn close. Lettuces are not oxalates either if thats what you’re worried about (spinach is not a lettuce, do not eat it raw). I have some cherry tomatoes, maybe some cukes, red onion too. Have a variety of lettuces in the bowl, romaine has most crunch (dont bother eating iceberg). Occasionally I will have cooked greens with the steak, instead. I pour the meat fat on them. Sometimes I broil mushrooms or zucchini next to the steak too so its soaks up the fat that melts. I love me some fat! I want it allllll lol I scramble up 3 eggs with 1/2# hamburg too. Thats a totally different dish for variety. I do 1/2# steaks w/3 soft boiled eggs too. Or 1/2# chicken meat and fried eggs over cooked greens. Mixing it up, with just a little produce. Im not reactive to any plant foods or have autoimmune issues, etc. It works for me, keeping me well in ketosis, at this point only eating every 48-72 hrs. I need to be in ketosis for possible dementia. When I lose the last 35-50# Ive still got on me, I will eat daily. Probably go back to huge salads and some other things too. I dont see carnivore (even my fake carnivore) as good for longterm.
Have you ever tried sous vide method? I season my ribeyes and then vacuum seal them in a bag before they go in the freezer. This way I can drop them in the sous vide bath before I go out and set the timer to start cooking (135F) a couple of hours before meal time. When it is time to eat I take the meat out of the bag and dry it with a paper towel then sear it on a 500 degree grill. It takes about 5 minutes and you're ready to eat and the steaks are perfect every time. The sous vide will bring them to temp and the whole steak is exactly 135F. It doesn't take they any higher and will hold the meat at temperature until you take it out.
Absolutely perfect tutorial explained logically and precisely, followed up with perfect execution. Well done!
I’m so impressed with your ability to use so many outdoor cooking devices…. Cooking a beautiful ribeye is so intimidating for me. I know with experience I’ll get over this, but being new to carnivore, I’m learning.
I do reverse and sear the juices in the steak, then put steak in oven to finish it off
Thank you! I just made my steak like this and it is the best ever--tender, juicy, and done perfectly!
I cannot wait to try cooking my steak in this manner. Thank you! Because of you and your video, I will never purchase a bad ribeye, lol.
Great job Laura! I have a Kamado Joe grill I do this on. If I'm going to do the sear on the same grill I found that I needed to take the steak off the grill at about 110F. If I let the temp get much higher it continues to cook too high while I wait for the grill to reach searing temp. Then when I put it back on it doesn't have enough time to get a good crust before it gets up to 130F. I did find that using my Weber as the searing grill next to the Kamado Joe was pretty awesome. I used the Kamado Joe to get to a temp of 120F and then moved the steaks over to the preheated Weber for the final sear - 8 ribeyes done to perfection with no wait time, family loved them! Love your channel. Thanks for the video on your experience with whether or not the cheat - I really appreciate your openness here.
I love the reverse sear method. Learned it from a guy selling grass fed meats at a local farmer's market. The Meater thermometer is the best! Thanks for the tip about leaving the steak out before cooking. I never think that far ahead. I like my steaks more rare so I bring them up to 110° in the oven and then sear in a cast iron pan until I get to 125° -- I've used this method on thick pork chops as well. I've been told you don't have to rest meat using the Reverse Sear method. Oh, my gosh. I'm hungry now!
You dont have to let it rest as long but a few mins definitely makes a difference. 👍😄
Thank you 🙏🏽 Laura, you are one of my trusted TH-cam carnivore cooks.
Picked up 2 one lb ribeye steaks today, gonna try this for Sunday dinner tonight tomorrow
😎🙏🏽😎
You can cook a steak for sure! Really enjoying your videos. Very entertaining and inspiring. Thanks for sharing your story.
that "Grill" is more like a broiler. Great way to finish on a reverse sear. if you have a broiler, its a great tool.
I like the blue tooth thermometer. I have used a smoker for the first step of the reverse sear. It keeps the heat outside. A gas grill works great for the second step. I could not spring for the otto wild grill. However, it does look useful for frequent steak cooking. I am a lazy cook. I cook the entire package in one go.
I am gonna try the smoker reverse sear method this weekend on a friend's smoker. We dont have one, it takes too long. Haha We are lazy too which is why we use the OttoWilde just because it is perfect for quick steaks/burgers for lunch everyday.
Whoa, first time I've seen the Otto Wilde grill. Will check it out.
We have been loving it!
that thing looks awesome
We just invested in an Otto Wilde grill and it arrived today! Your videos on how to cook rib-eyes have been very helpful. Than k-you so much, Laura!
This was so helpful. Thank you!
By far, the best way to cook a steak!!
Thanks! Ribeyes are my favortie by far. I learned something new. I knew about the marbling but not about the rib cap. I'm going to look for that from now on.
Hahahahaha! The steak looked so perfect I started drooling! Thank you for this method of cooking!
Phenomenal video! One thing I love cooking is steak using the reverse sear method. Even though I'm pretty comfortable in cooking without instructions, I still enjoy watching others do it to learn new techniques and appreciate their work. You kept it so simple and easy for us to follow. Thank you!
I tried this method and while I did not have a grill as you used in your video, I finished by steak in a cast iron skillet. I wasn't bad, however, I used Meater and cooked the steak in an air fryer and it was done the best I have ever had. You might try it at 400 degrees and use the Meater to get the temperature inside you most desire.
Never thought of this... awesome, will have to try it
Awesome. You and your husband are wonderful . Like the wrist tat. 👍🏻
I stumbled on your first video post . You have grown and are so well presented
Wow, that looks amazing....
I use an air fryer and then just a food torch for the crust.
i just made a couple of ny strips using this method--they were wonderful. thank you.
Helpful- thanks!
That is such a beautiful piece of steak. And that crust looks delicious
THANKYOU so much for showing the O W. I've never seen one in use. MUST get a thick rib eye tomorrow!
We have been loving it!! I had my butcher cut me this one extra thick and they gladly did it!!
Used this method of cooking steak tonight on some ribeyes. They turned out PERFECT! Thank you for saving me from ruining such fine cuts of meat. I'm a chronic "over-cooker", but this was such an easy way to make sure everything was as done as I like without being scorched. Thank you!
Well done, @lauraespath! You've come a long way in your steak cooking!
Thanks! I agree I want to go back and remake my older videos now haha
Love your cooking demos! Thank you!
Thank you - i'll be right over!!
Mmmm, so darn good!
Just learning how to make steaks. I watched your how to pick the perfect steak and went out on my lunch break and bought some. I am going to give it a try tonight. Not had much luck with them but loving your videos and you making it look so easy. Thanks so much!
Thanks Laura. I have some 2” ribeyes from Costco and will try your method.
Thank you for posting! Trying this tomorrow!
Nice let me know how it turns out!
Awesome, looking forward to trying this method. Love, Love a good rib eye.
oh that steak looks so good
Great video! No meat thermometer here so I will just do it intuitively!
Yeah, I go by how bloody it is and how red. I like it quite rare lol
Great video thanks 🙏
Question, Laura. What are you shooting for in your daily meals? A certain caloric amount or meat weight? Do those numbers change whether you’re doing OMAD or 2 meals a day?
Thanks, I’m waiting a couple of more weeks to start but that gives me time to watch you and Dr. Ken and learn as much as I can. Sick and tired of being this big and out of shape.
Medium slightly pink well done, not bloody.
Great thick meat handling technique
Thanks. I am going to try this for Christmas dinner. Can't wait.
We will do this for Christmas as well!
@@LauraSpath I've seen the rib caps at Costco. They are quite a bit more per pound than the ribeye. Do you think the additional price is worth it?
For something like Christmas maybe, I normally never get them for that exact reason. I hate that they cut them apart like that. I just buy the packs normally for those reasons.
Good job Laura
Tip: coat the meat in soft butter or in melted tallow because that's what will get you that nice browning. The crust cannot happen on lean protein surfaces....plus the butter holds your spices
Perfection!
Wonderful video. Taught me a lot about cooking a good steak.
Thank you.....Enjoyed .
That looks so good!
I want that crisper so dang badly!!!
I would have appreciated an explanation of the "temp you prefer" or temp in general and what that means to the amount of doneness internally and how to alter the time or temperature in oven if lets say, if you like rare steak
Check the description 👍 I have a chart I put there that might help. The oven temp would stay the same...just take it out sooner
Dang! My mouth is watering. 🤤
Thank you! Thank you! Thank you and.......thank you. Subscribed. Sous vide? Well, been doing that, always good, but lacking something in the texture. Dry heat....I think that's the ticket. Will let cha know. Mz. Laura?....did I say thank you? Oh yeah.....did. Lol.
One thing I love about carnivores is they don’t trim fat!!! Fat is flavorful and good for you.
Can you broil it at the end for the sear instead? I have limited options
Looks so delicious!
I am so hungry!!! Great video!!!
Wow this is so cool!
I wonder could you use a torch?
Wow!! I wish I had one of those handy dandy grills😟 sure would be great,! That steak looked so delicious 😋
Why am I watching this while I'm fasting?
I've been watching your videos, from the first posted up to the more recent... You look like a Female Benjamin Button... As I move from video to video, You seriously look YOUNGER than you did in the previous post.. I've been Keto and Fasting for about a year now. Went from 240+ to my current 160, but I've been stuck for a while. Found your videos very informative and detailed. The thing that resonated with me most is when you said you are better at restriction than moderation. I am the same!! Going to give Carnivore a try (although, I will only ever eat my steaks Well Done (eeeek!! can't stand to see even a bit of pink on the inside!!) LOL Thanks for all the info.. You are a great inspiration :)
Drool Worthy 🥩🤤🤗
On the hunt for good steak knives.....Can you list what you use and if you like them or just using them til you can find a better set? I'm asking about the little short wooden handled knives you use to cut your steak for eating. Cheers and thanks for the content.
The neighbors are probably thinking “these people eat like kings” while they smell the grill smoke every day… 😂
I just buy a waygu grass fed ribeye and eat it raw. Delicious. Your method is great btw. I used to cook my steak but eat raw now
Have you cooked any meats with a Sous Vide? I’ve heard it is easy way to cook carnivore and with a Sears-all or Salamander (broiler like yours) meats are always perfect.
I’d love to see a video if possible.
sous vide makes for a very wet piece of meat that doesn't sear well no matter how much one may try to pat it dry. despite many attempts i haven't had a sous vide steak that can compare to oven method
Nice video!
Would be even easier with a sous vide Stick. You would Not have to Check with that meat Thermometer und you would Not have to wash the cooking Rack Afterwards 🙂
❤❤❤❤
What temperature did you set your oven to?
Do you have any recommendations for a good steak knife? I have purchased several sets and cannot seem to find a good steak knife.
Sous vide takes the guesswork out of reverse searing.
Totally, I have heard amazing things about that. However it does take longer and not everyone has one of those (including me 😂😂).
Laura, the Sous Vide does NOT take longer. I sous vide my FROZEN steaks for 20-25 minutes, depending on thickness, and sear them in my cast iron for about 1 1/2 minutes per side. I’ve also just tried cooking frozen and fresh steaks in my airfryer - even easier and faster!
Ordered my Otto Wilde Lite almost two weeks ago, can't wait to get it! Could you please proved links for the Bluetooth thermometer? All I have is the digital kind and I'd like to try the blue tooth version. Thank you.
It is the Meater. We got it from Amazon. New MEATER+165ft Long Range Smart Wireless Meat Thermometer for the Oven Grill Kitchen BBQ Smoker Rotisserie with Bluetooth and WiFi Digital Connectivity www.amazon.com/dp/B07H8WTFHW/ref=cm_sw_r_cp_apa_i_3l97DbGTN9H3K
Ordered the Meater+ from Williams-Sonoma @ 20% discount off Amazon price
Love that knife and how it goes right through the meat like a hot knife through butter! What kind is it?
It is a Mac Knife TH80. I got it on Amazon as a bday present for Chris last year.
Does it matter what type of table/material I place the grill on for safety purposes?
Hi Laura. Any thoughts on using The Ninja foodi Grill? I got one for Christmas.
What is your favorite coarse salt?
Using an AirFryer would be a good video
I was about to ask the very same thing. I have a small apartment and can't grill/sear steak. I learned through Health Coach Kait that you can make a decent steak with an air fryer. I'm getting one just for that but I'm waiting for a specific air fryer to be released in Europe. Can't wait!
Don't know how true but I heard the Air fryer isn't a good, cooking choice because it cooks the food to very high degrees! ??
Why ruin a great steak in an air fryer?? Blech. Fry your foods in fat!! Fake fat food. How great. Not.
I've used an air fryer every night for 6 months to cook our ribeyes.I do mine from frozen. It comes out crispy on the fat. They are 1 5 inch thick. Preheat on highest setting for 5 minutes. Shake salt all over. Fry for 6 minutes. Flip over and fry for 6 more. Let rest for 5. Delicious!
what do you think of sous vide ?
thank you. this is a real help! Question: is Otto Wilde grill hard to clean?
The bottom tray comes out and the drip tray come out so easy to clean that way. The top lip gets discolored and harder to get off but I used some SOS pads and it came right off.
The top of the whole grill is removable too so the whole inside is easily accessible
you can also do the reverse of the reverse sear. lol Thats what I do with cast Iron. I sear first and do about 2-3 minutes on each side in the pan with a thick rib eye. then I pop it in a 400 oven still in the cast iron pan for about 4 minutes. perfect rare to medium rare. if you want the steak cooked to medium or higher, Reverse sear definitely works better.
Curious how long for medium rare in the oven and etc would you suggest
WOW, looks fantastic!!! Was that your dinner or did you have to share it?! :)
I actually ate that steak and the rib cap I showed at the beginning. My husband had the NY strip and a couple burger patties.
I dont have an oven. Do you think this could work by precooking in an instant pot and then finish in a cast iron?
How would you finish it if you did it in a cast iron on the stove do you put any kind of oil or butter or anything in the pan or just bare? How hot should the cast-iron be and how long would you leave it on each side?
I have a whole cast iron video that addresses the oil and butter, I do a butter based method at the end. We use ghee in the skillet. It would likely need 30 seconds to a min on each side.
Yes I have watched that and have used that method I just wondered if it was different for a reverse sear, thank you!
It would be the same heat, just much quicker to finish. 👍
Most delicious steak EVER! I have tried many methods and this by far worked the best for me, I finished it in my cast iron 30 seconds on each side, delicious! Thank you so much!
Do you have the grill set to the highest setting? Or is it really just one setting anyway
I’m hungry now
Do you use course sea salt?
It is a course Brazilian BBQ salt I get from Amazon Lebre brand
So you like to finish up with some of the same Salt that you kept dunking your hand in after touching the raw meat and contaminated the whole jar of salt👍
06:00 "Depending on how thick your meat is will determine how long you need to let it rest".
The wanna b salamander is a waste of a grand.. just use a cast iron same affect with right heat!
Jeeebus Christhta!!
Do you ever have dessert?
Did you trim off any of the fat before eating that steak?
Heck no
Do you eat the whole steak in one meal? I’m really confused, some say too much protein will spike insulin, do you track how much protein you eat in a day? Please help me, I’m overweight and have diabetes but not on any medication ......yet 🤦♀️
I actually had 2 steaks that size for my meal. 😜😂 I eat one meal a day usually 2 pounds of beef. Your body will only convert the protein it needs to glucose. In my opinion you dont need to worry about too much protein spiking insulin...worry about having no carbs. My husband and mom have both reversed their diabetes and we have all lost weight with an all meat diet. Take a look at those videos with them.
Laura Spath thank you 😘 I’m going to watch all your videos and go carnivore 👍🏼 Love your enthusiasm x
@@barbsdee3831 How did all this turn out for you 8 months later now?
Truth Seeker I sorta did part carnivore part Keto. My husband died in March (cancer) so not the best time but I’ve lost 16 pounds since June. I do eat quite a lot of cheese and dairy so my next challenge is to cut that but blood results are getting better 😘 thanks for asking
The discount code seems to have expired. :(
Oh no sorry! I will check with them to see if they are going to extend it
Now long did it bake? How long did it broil?
Was in the oven for about 40 mins (but that will vary based on thickness). It finished on that OttoWilde for about 60 seconds each side.
@@LauraSpath thanks goes sharing
I'd like to go carnivore but isn't it boring eating just meat??
Honestly whenever I try and eat anything else I just miss meat. I don't even like other meat besides beef very often. I feel best just eating grilled steaks daily. But if you do like variety there are so many types of meat and cooking methods to keep it interesting.
@@LauraSpath thank you, I will give it a try!
You can try just eating a simple salad with it, not truly carnivore, but pretty damn close. Lettuces are not oxalates either if thats what you’re worried about (spinach is not a lettuce, do not eat it raw). I have some cherry tomatoes, maybe some cukes, red onion too. Have a variety of lettuces in the bowl, romaine has most crunch (dont bother eating iceberg). Occasionally I will have cooked greens with the steak, instead. I pour the meat fat on them. Sometimes I broil mushrooms or zucchini next to the steak too so its soaks up the fat that melts. I love me some fat! I want it allllll lol
I scramble up 3 eggs with 1/2# hamburg too. Thats a totally different dish for variety. I do 1/2# steaks w/3 soft boiled eggs too. Or 1/2# chicken meat and fried eggs over cooked greens. Mixing it up, with just a little produce. Im not reactive to any plant foods or have autoimmune issues, etc.
It works for me, keeping me well in ketosis, at this point only eating every 48-72 hrs. I need to be in ketosis for possible dementia. When I lose the last 35-50# Ive still got on me, I will eat daily. Probably go back to huge salads and some other things too. I dont see carnivore (even my fake carnivore) as good for longterm.