Tag: steak

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Carnivore Double Double Smash Burger

This Carnivore Double Double Smash Burger is a mouthwatering, high-protein meal perfect for anyone following a carnivore or low-carb diet. With juicy grass-raised beef patties, melted cheese, and a homemade carnivore-friendly bun, it’s a decadent take on the classic burger, minus the carbs.

Ingredients:

For the Patties:

For the Courtney Luna Carnivore Bread Buns: Order her Carnivore in the Kitchen Cookbook

  • 3 eggs
  • 1/2 cup full-fat cottage cheese
  • 40g butter, melted
  • 60g pork panko (crushed pork rinds)

Instructions:

  1. Prepare the Buns:
    • Preheat your oven to 375°F (190°C).
    • In a food processor, blend together the eggs, full-fat cottage cheese, melted butter, and pork panko until smooth.
    • Pour the mixture into 4-inch silicone molds, filling them evenly. Webake Silicone Molds
    • Bake for 35-40 minutes, or until the buns are browned and a toothpick inserted in the center comes out clean.
    • Remove from the oven and let cool.
  2. Cook the Smash Burgers:
    • While the buns are baking, preheat a cast-iron skillet or griddle over medium-high heat.
    • Take each 4 oz ball of ground beef and place it in the hot skillet. Press down firmly with a spatula or burger press to flatten it into a thin patty.
    • Sprinkle with salt, and let the burger cook until browned and crispy on one side (about 2-3 minutes).
    • Flip the patties and immediately add a slice of cheese on top of each patty. Cook for another 2-3 minutes until the cheese is melted and the patties are cooked to your desired doneness.
  3. Assemble the Burger:
    • Once the buns have cooled slightly, slice them in half.
    • Place one cheese-topped patty on the bottom bun, followed by a second patty for a double layer of deliciousness.
    • Add sauce or garnish as desired (although for strict carnivore, no garnishes are needed).
    • Top with the other half of the bun and serve immediately.
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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Professional Viking Boning Knife - Hand forged 5cr15mov Steel

Professional Viking Boning Knife – Hand forged 5cr15mov Steel

Original price was: $34.99.Current price is: $29.99.

Experience culinary excellence with our Premium Viking Boning Knife. Crafted from high-quality German stainless steel, this rust-proof blade ensures effortless cutting of meats, fruits, and vegetables. With its ergonomic wooden handle and versatile design, it’s perfect for professionals and home chefs alike. Complete with a soft leather sheath for outdoor adventures, it’s your ideal companion for all culinary endeavors. *Ships to the US, Canada & Mexico only*

12 in stock

SKU: BK001
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Carnivore Steak & Cheese Wrap

If you’re a fan of bold flavors and hearty meals, you’re in for a treat with this Carnivore Steak & Cheese Wrap. Combining the robust taste of well-seasoned steak with the gooey goodness of mozzarella, all wrapped up in a homemade flatbread that’s surprisingly simple to make, this recipe is a carnivore’s dream come true. It’s perfect for a fulfilling meal at home or a packed lunch that will keep you energized throughout the day. The jalapeño-infused flatbread adds just the right kick, making each bite a delightful blend of spicy and savory. Whether you’re strictly meat-loving or just looking for a low-carb option that doesn’t skimp on flavor, this steak and cheese wrap is sure to impress. Let’s dive into how you can whip up this tasty wrap in your own kitchen!

Ingredients:

For Flatbread:

  • 1 cup cottage cheese
  • 2 egg whites
  • 1 tsp Texas jalapeño salt
  • 1/4 cup mozzarella cheese, shredded

For Wrap:

  • 1/2 cup mozzarella cheese
  • 8 oz steak, cooked and sliced

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare Flatbread:
    • In a blender, combine the cottage cheese, egg whites, Texas jalapeño salt, and shredded mozzarella cheese.
    • Blend until the mixture is smooth and well-combined.
  3. Bake Flatbread:
    • Line a baking sheet with parchment paper and pour the flatbread mixture onto it, spreading it evenly into a thin layer.
    • Bake for 45 minutes or until the middle is set and the edges are golden brown.
  4. Add Steak and Cheese:
    • Once the flatbread is done, remove it from the oven and let it cool slightly.
    • Add the remaining mozzarella cheese and the cooked, sliced steak on top of the flatbread.
  5. Wrap and Serve:
    • Carefully roll the flatbread into a wrap, enclosing the steak and cheese inside.
    • Slice in half if desired, and serve immediately.

Enjoy your protein-packed Carnivore Steak & Cheese Wrap!

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.

Category:
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Air Fried Burger Cups

These Air Fried Burger Cups are an innovative twist on a classic burger, combining the heartiness of beef with the richness of cheese and bacon, all topped with an egg in a neat, edible cup. This recipe is perfect for a fun brunch, a unique dinner, or even as a protein-packed snack. With the air fryer, these burger cups come out crispy on the outside and tender on the inside, providing a delightful textural contrast.

Ingredients:

  • 1 lb ground beef, divided into 8 oz patties
  • 2 oz cheese, divided (choose your favorite melting cheese)
  • 2 eggs
  • Bacon, crumbled
  • Parmesan cheese, grated

Instructions:

  1. Preheat the Air Fryer:
    • Set your air fryer to 350°F (177°C).
  2. Form the Beef Cups:
    • Use a small glass or a cup to shape each 8 oz portion of ground beef around, creating a cup-like shape. Make sure the walls are even to prevent breakage.
    • Press the beef around the sides and bottom of the glass to mold it, then gently remove the glass.
  3. Assemble the Burger Cups:
    • Place a portion of the divided cheese at the bottom of each beef cup.
    • Carefully crack an egg into each cup, ensuring it stays within the beef walls.
    • Sprinkle crumbled bacon over the egg.
    • Top each cup with a generous amount of grated Parmesan cheese.
  4. Air Fry the Burger Cups:
    • Carefully place the burger cups in the air fryer basket. Make sure they do not touch to ensure even cooking.
    • Cook for 15-20 minutes or until the beef is fully cooked and the eggs reach your desired doneness. The cheese should be melted and slightly golden.
  5. Serving:
    • Remove the burger cups from the air fryer using a spatula. They should be firm and hold their shape.
    • Serve immediately while hot and cheesy.

Enjoy your Air Fried Burger Cups as a delightful alternative to traditional burgers, complete with all the flavors you love, packed into a fun and convenient cup!

https://www.tastee.net/CARNIVOREJT
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.

Category:
Tags: , , , , , ,
Posted on by — 1 Comment

Bone Marrow Beef & Bacon Dip Au Jus

This recipe offers a sumptuous blend of deep flavors and satisfying textures, perfect for any carnivore looking to indulge in a truly hearty meal. Featuring slow-cooked beef roast, rich bone marrow, and crispy bacon, each component adds a unique touch to this dish, complemented by a homemade bun and savory Au Jus for dipping. Get ready to enjoy a dish that’s not only fulfilling but also packed with a robust palette of flavors.

Ingredients:

For the Beef:

  • 3-4 lb beef roast
  • 3 lbs bone marrow bones
  • 3 strips of bacon

For the Sandwich:

  • 1 cup full-fat cottage cheese
  • 2 egg whites
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp Texas jalapeño salt

Instructions:

  1. Preheat Oven: Set your oven to 450°F (232°C).
  2. Cook Bacon and Roast Bones:
    • Place the bacon on a baking sheet and the bone marrow bones on another.
    • Bake the bacon for 25-30 minutes until crispy.
    • Roast the bone marrow bones for 40-45 minutes until well-browned.
  3. Prepare Bone Broth:
    • Transfer the roasted bones and any leftover juices to a crockpot. Cover with water.
    • Cook on low for 24-48 hours to create a rich bone broth.
  4. Cook the Beef:
    • Remove the bones from the crockpot.
    • Sear the beef roast on all sides in a hot skillet.
    • Place the seared roast in the crockpot with the bone broth. Add water if necessary to cover the roast, along with a sprinkle of salt.
    • Cook on low for 7-8 hours until the beef is tender.
  5. Shred the Beef:
    • Remove the roast, shred the beef, and return it to the crockpot set on warm for 20-30 minutes.
  6. Prepare Au Jus:
    • Strain some of the cooking liquid to use as Au Jus for dipping.
  7. Prepare the Buns:
    • Blend the cottage cheese, egg whites, shredded mozzarella, and jalapeño salt until smooth.
    • Pour the mixture into silicone bun molds and bake at 350°F (177°C) for 30-45 minutes until set and brown on top.
  8. Assemble the Sandwich:
    • Melt additional mozzarella cheese on each bun.
    • Load the buns with the shredded beef and crispy bacon.
    • Serve immediately with the warm Au Jus for dipping.

Enjoy the rich and meaty flavors of this Bone Marrow Beef & Bacon Dip Au Jus, a dish that promises to satisfy your deepest cravings!

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Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter

Ingredients:

For the Tomahawk Ribeye:

  • 1 Tomahawk Ribeye steak
  • Redmond’s Real Salt Hickory Smoked

For the Cowboy Butter:

  • 8 oz Grass Fed Butter, softened
  • 1/4 cup Bone Marrow (from 2-3 lbs of Marrow Bones)
  • 1/2 tsp Dried Cilantro
  • 1/2 tsp Dried Chives
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 2 tsp Garlic, minced
  • 1 tbsp Lemon Juice

Instructions:

  1. Prepare the Tomahawk Ribeye:
    • Cover the Tomahawk Ribeye generously with Redmond’s Smoked Salt, ensuring it’s evenly coated.
    • Place the salted Tomahawk Ribeye on a racked baking sheet and refrigerate for 48-72 hours to dry brine. This allows the salt to penetrate the meat and enhances flavor.
  2. Roast the Bone Marrow:
    • Preheat your oven to 450°F (230°C).
    • Lightly season the marrow bones with a sprinkle of salt.
    • Place the marrow bones on a baking sheet and roast in the preheated oven for 20-30 minutes, or until the marrow is soft and slightly golden.
    • Once roasted, remove the marrow from the bones and finely chop it.
  3. Prepare the Cowboy Butter:
    • In a mixing bowl, combine the softened grass-fed butter with the bone marrow. Alternatively, you can use a food processor to blend until smooth..
    • Add the dried cilantro, dried chives, smoked paprika, black pepper, minced garlic, and lemon juice to the bowl.
    • Mix all the ingredients together until well combined, ensuring the spices are evenly distributed throughout the butter.
    • Once mixed, roll the cowboy butter into a log shape using plastic wrap or parchment paper, then refrigerate until firm.
  4. Cook the Tomahawk Ribeye:
    • Preheat your grill or a cast-iron skillet over high heat.
    • Remove the Tomahawk Ribeye from the refrigerator and let it come to room temperature for about 30 minutes.
    • Sear the ribeye on the preheated grill or skillet for 2-3 minutes on each side, or until a nice crust forms.
    • Transfer the seared ribeye to a preheated oven set to 250°F (120°C) and continue cooking until it reaches your desired internal temperature. Use a meat thermometer to ensure accurate doneness:
      • Rare: 120-125°F (49-52°C)
      • Medium Rare: 130-135°F (54-57°C)
      • Medium: 140-145°F (60-63°C)
      • Medium Well: 150-155°F (66-68°C)
      • Well Done: 160°F (71°C) and above.
  5. Serve:
    • Once the Tomahawk Ribeye reaches your desired doneness, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
    • Slice the rested ribeye against the grain into thick slices.
    • Remove the cowboy butter from the refrigerator and slice off rounds to place on top of the sliced ribeye while it’s still warm.
    • Serve the Smoked Salt Dry Brined Tomahawk Ribeye with Roasted Bone Marrow Cowboy Butter immediately and enjoy!

This recipe combines the rich, smoky flavor of the dry-brined tomahawk ribeye with the decadent richness of the roasted bone marrow cowboy butter for a truly indulgent dining experience. Enjoy!

Chef Knife - 8 inch - VG10 Damascus Steel Kitchen Knife - Resin Handle (Starry Black)

Chef Knife – 8 inch – VG10 Damascus Steel Kitchen Knife – Resin Handle (Starry Black)

The Savage Carnivore Company 8″ Chef’s Knife is a high-quality culinary tool designed for precision and durability. Crafted from 67 layers of Damascus steel with a VG10 core, encased in high-carbon stainless steel, this knife offers exceptional strength and toughness. Its meticulously polished blade ensures smooth cuts and non-stick performance. The luxurious resin handle provides excellent control and comfort, making it ideal for home cooks and professional chefs alike. With its razor-sharp edge and perfect balance, this knife is perfect for shredding, slicing, and dicing a variety of ingredients. Packaged in an elegant gift box, it’s the perfect addition to any kitchen arsenal.

*Ships to the US, Canada & Mexico only*

Original price was: $99.99.Current price is: $79.99.
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