Tag: dry brine

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Bacon, Garlic & Herb Cowboy Compound Butter

Transform your steak into a gourmet sensation with our Bacon, Garlic & Herb Cowboy Compound Butter. This tantalizing blend of savory ingredients is the ultimate carnivore’s companion, designed to take your steak to extraordinary heights of flavor.

Crafted with softened butter, crispy bacon bits, aromatic garlic, and an ensemble of fresh herbs, including rosemary, chives, and thyme, this compound butter is a carnivore’s dream come true. The addition of red pepper flakes, black pepper, and smoked paprika infuses a zesty kick that complements the rich, meaty profile of your favorite steak.

Whether you prefer your steak grilled, seared, or broiled, this compound butter is the secret weapon that will effortlessly elevate each savory bite. Spread a generous slice of this delectable butter atop your sizzling steak, allowing it to melt and mingle with the meat, creating a symphony of flavors that will tantalize your taste buds.

Unleash the cowboy spirit in your culinary adventures and indulge in the luxuriousness of our Bacon, Garlic & Herb Cowboy Compound Butter. It’s the perfect finishing touch to turn an ordinary steak into a carnivore’s delight, ensuring each mouthful is a savory celebration!

Ingredients:

  • 1 stick of butter, softened
  • 2 strips of bacon, cooked and finely diced
  • 2 tbsp garlic, finely minced
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh chives, finely minced
  • 1 tsp fresh thyme, finely minced
  • 1 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Prepare the Ingredients:
    • Cook the bacon until crispy, then finely dice it.
    • Mince the garlic, rosemary, chives, and thyme finely.
  2. Mix the Ingredients:
    • In a mixing bowl, combine the softened butter with the diced bacon, minced garlic, rosemary, chives, thyme, red pepper flakes, black pepper, and smoked paprika. Mix thoroughly until all ingredients are evenly distributed throughout the butter.
  3. Form the Compound Butter:
    • Place the mixture onto a sheet of cling wrap, parchment or wax paper.
    • Roll the butter mixture into a log shape, using the paper to help shape and twist the ends to secure it.
    • Alternatively, you can use a small container or mold to shape the butter and refrigerate until firm.
  4. Chill and Serve:
    • Refrigerate the compound butter for at least an hour to allow the flavors to meld and the butter to solidify.
    • Once firm, slice the compound butter into rounds or use as desired.
  5. Enjoy the Flavors:
    • Serve this delectable Bacon, Garlic & Herb Cowboy Compound Butter on top of grilled steak, vegetables, or any dish where a burst of savory, herb-infused goodness would elevate the flavors.

This flavorful compound butter is a carnivore’s dream, adding a punch of smoky bacon, aromatic herbs, and zesty garlic to your favorite dishes. Savory and versatile, it’s the perfect condiment to amplify the taste of your carnivore creations!

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Chuck Roast with Creamy Chimichurri Sacue

Today, we delve into the realm of slow-cooked perfection, where a humble Chuck Roast undergoes a 48-hour dry brining process, emerging as a masterpiece of flavor and tenderness. Paired with a Creamy Chimichurri Sauce that’s nothing short of enchanting, this dish is a testament to the magic that can happen in your kitchen.

As someone deeply entrenched in the worlds of fitness and food, I understand the significance of a diet that fuels your body and satisfies your taste buds. The Carnivore and Animal-Based Diet is not just a trend; it’s a lifestyle. This recipe is a celebration of the primal satisfaction that comes from succulent meat and bold, herbaceous flavors.

Join me on this culinary journey as we unlock the secrets of dry brining, slow roasting, and crafting a creamy sauce that elevates every bite. Whether you’re a seasoned pro or a novice in the kitchen, this dish promises to impress and inspire.

So, roll up your sleeves, don your apron, and get ready to embark on a gastronomic voyage that will leave you craving seconds. This Chuck Roast with 48-hour Dry Brine and Creamy Chimichurri Sauce is not just a meal; it’s an experience.

Ingredients:

For the Chuck Roast:

  • 3 lb Chuck Roast
  • Salt (heavily)

For the Creamy Chimichurri:

  • 1 bunch Italian Parsley
  • 2 tbsp dried oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp ground cumin
  • 2 cloves garlic, peeled
  • 2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 cups Sour Cream

Instructions:

Dry Brine:

  1. Pat dry the Chuck Roast with paper towels.
  2. Season the Chuck Roast generously with salt on all sides.
  3. Place the seasoned roast on a wire rack over a baking sheet.
  4. Refrigerate for 48 hours. This dry brining process helps the meat absorb the salt and enhances its flavor.

Cooking the Chuck Roast:

  1. Preheat your oven to 225°F (107°C).
  2. Remove the Chuck Roast from the refrigerator and let it come to room temperature for about 30 minutes.
  3. Place the roast in the preheated oven and roast for 2 to 2 1/2 hours, depending on your preferred doneness. Use the following internal temperature targets as a guide:
    • Rare: 105°F (40°C) with a final target of 120°F (49°C).
    • Medium-Rare: 115°F (46°C) with a final target of 130°F (54°C).
    • Medium: 125°F (52°C) with a final target of 140°F (60°C).
    • Medium-Well: 135°F (57°C) with a final target of 150°F (66°C).
  4. Monitor the roast’s internal temperature using a meat thermometer.

Searing the Roast:

  1. Once the roast reaches your desired internal temperature, remove it from the oven.
  2. Heat a pan or grill to high heat.
  3. Sear the roast on all sides for a few minutes until it develops a beautiful crust.
  4. Let it rest for a few minutes before slicing.

Creamy Chimichurri:

  1. In a food processor, combine the Italian parsley, dried oregano, red wine vinegar, ground cumin, garlic cloves, salt, and crushed red pepper flakes.
  2. Cover and pulse the mixture until the parsley is finely chopped.
  3. Add the sour cream to the food processor and blend until the mixture becomes smooth and creamy.
  4. Taste the chimichurri and adjust the salt if needed.
  5. Cover the creamy chimichurri and refrigerate it until you’re ready to serve. The sauce will thicken as it chills.

Serving:

  1. Slice the Chuck Roast and serve it with the creamy chimichurri sauce on the side.
  2. Enjoy your delicious 48-hour dry-brined and reverse-seared Chuck Roast with a creamy chimichurri sauce!
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Dry Brine Your Steak. The Secret To a Perfect Crust!

How to Dry Brine a Steak and Why You Should

Consider giving a simple dry brine a try. This technique involves brining the meat without using any liquid, and it can produce the most succulent steak imaginable. Dry brining takes your steak-cooking game to the next level, resulting in tender, delectable meat every time. Although it takes longer than simply seasoning and cooking your steak, the payoff in terms of taste is well worth the extra time investment.

For a steak that boasts a superb crust and unparalleled tenderness, try dry brining any cut of steak and cooking it using your preferred method. While dry brining can enhance the tenderness of any type of steak.

What are the benefits of dry brining a steak?

Enhanced Seasoning

Dry brining imparts flavor into your steak prior to cooking. As the salt penetrates the meat, it gradually brings out the natural flavors of the beef by breaking down the muscle fibers.

Enhanced Crust

The natural process of dry brining draws out moisture from the surface of the steak, resulting in a dry exterior. This creates the perfect conditions for a mouth-watering crust to form during the cooking process, while the interior remains juicy and tender.

Improved Tenderness

The salt used in dry brining permeates the beef, effectively breaking down the tough muscle proteins and making the steak more tender. By locking in the steak’s natural moisture, the dry brine also ensures that the final result is juicy and tender.

What is the process for dry brining a steak?

  1. Thaw and dry the steaks Ensure that your steak is completely thawed before beginning the dry brining process. You can speed up the thawing process using the cold-water method. After thawing, use a paper towel to pat the steaks dry.
  2. Season generously with coarse salt and pepper Season the steak liberally on both sides with coarse salt and pepper. It’s important to use larger salt crystals than table salt, such as kosher or sea salt. These are recommended for dry brining.
  3. Refrigerate for 1 hour to 2 days After seasoning, place your steak on a baking rack in the refrigerator for at least one hour and up to two days. This allows the salt to penetrate the meat fully. It’s crucial to use a baking rack or similar item to ensure that there’s airflow on both sides of the steak.
  4. Bring to room temperature before cooking Before cooking, allow your steaks to reach room temperature. This process is not an exact science, but your steaks will increase in temperature by approximately 2-3 degrees in 30 minutes. You do not need to add any extra seasoning to the steak once it has been dry brined – it’s already fully seasoned and ready to be cooked. Once your steak has climatized, cook it using your preferred method.