https://joshsnyman.com/podcast/nicole-kat
Check out this link which will take you to a podcast episode Josh Synman, a fellow Carnivore from South Africa who is incredibly smart!
We discuss my journey to carnivore. Issues solved by meat based eating and some other topics in between!
4 Minute Ribeye – watch the video on my YouTube channel and cook with me! https://www.youtube.com/watch?v=FcH-XT319ZE
Ingredients:
2 10 oz ribeye steaks (from Certified Piedmontese)
Salt and Pepper, Garlic, 2-4 tbsp butter
Directions:
1. Before you cook the ribeye’s, salt both sides on the steak, place steaks in a plastic bag and keep them in the fridge for a minimum of 1 hour and/or up to 24 hours.
2. Place a skillet on the stove. Put the stove to high heat. Once you can see the heat coming off of the skillet add 1-2 tbs on butter to the pan.
3. Carefully add the steaks to the skillet with tongs. Keep each steak on one side for 1 minute and continuously flip the steak until you have reached the end of four mins. OR keep the steak on each side for two minutes each. During minute three and during minute four add 1-2 tbsp of butter on top of the steaks. You may scoop the extra butter on sides of pan onto the steaks (just like basting).
4. Use your meat thermometer to do a temp check and if it is at or close to reaching the final internal temp desired remove from stove. I like my ribeye around 140-150 degrees, so I will take it off once it reaches 135-140 degrees internal temp.
5. Let it sit on your plate for a few minutes and then enjoy!
It can be frustrating to find out the best way to create a medium-rare filet mignon. Don’t worry! I have done the research for you… The best way to prepare a medium rare filet-mignon is to reverse sear it. Reverse searing is when you first bake the meat in the oven and then once it reaches a specific temperature you pan sear it at a high temperature. Please follow the directions below!
Ingredients:
Directions:
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