I’m 66 and I eat a rib eye steak everyday for lunch. I’m 5’2” and wear a size 6P. I’ve lost almost 30 lbs in about 5 months. Most important I haven’t had bad indigestion or vomiting since I started. I’m off all meds and never had more energy or been more clear minded. THANKS!
Suzanne - is that basically all you eat? I’m about your height and need to drop about 30lbs. I have been a flawed carnivore for awhile and need to dial things in, so I’m looking to settle in on a simple menu out of several options.
@@Texasdonna hi, no I only mentioned rib eye cuz that’s what Dr. Baker was cooking. For breakfast I usually have 1 or 2 75/25 beef burger patties with 2 fried (in lots of butter) pasture raised organic eggs with a slice of real cheese. I try to fast for about 15 to 18 hours most days. To change things up I love shell fish and turkey or chicken. I hope this helps you and wish success!
There is just something about the idea that steak never gets old (as long as it is a good steak.) I get tired of eggs if I eat them too often. I get tired of chicken if I eat it too often. I never get tired of steak.
@@lucasgrey9794 Chicken is the least nutritious and on average least sanitary meat available. It's basically garbage compared to beef and should not be eaten regularly. If you are gonna eat it, then you should cook the entire chicken to extract nutrients from bone and other tough tissue.
I finally went carnivore after 3 years keto. I can't believe I waited so long. It was already happening naturally I was just hung up on that brainwashed belief that I needed vegetables. Anyways...it took very little time to realize that I can no longer stand the taste of chicken or pork. The fat on them tastes awful to me. Literally. I go without when I cook it for my family. A fatty ribeye cooked hot n fast with just salt is all I crave now. Its just amazing that it is all I eat now. Also...the 100 lbs I dropped on keto left my skin hanging. Just these 3 months carnivore that skin is actually shrinking. Noticeably shrinking! Who'd a thunk it? Its just amazing. ❤
First I dry brine overnight - this gets the salt really deep into the steak. Then, I do sous vide for 2 hours at 130F, then finish in a carbon steel skillet with bacon grease. I sear for one minute per side until I'm happy with the crust and depending on the thickness of the steak. Finally rest on a warm plate in a turned off oven for 5 minutes. This gives me a steak that's just past rare, perfect for me.
yeah, sounds good..... i tried the dry brine thing...with a modification...i saw Guga's vid about overdoing it, so i did 2 days in a normal bag in the fridge ( after a day dry brine...i wanted to do my steaks for the whole week in advance ).....then sous vide, then sear...tender as heck...no problem....but slightly less tasty, gotta say....i tried some cold, and reheated, both taste equally great...salt only Guga recommends 24Hr max dry brine....
Ugh! Now I’m hungry! Although I can’t afford a delicious steak, I’m quite content being carnivore by just eating, ground beef, eggs, bacon and butter. And, I feel amazing! 1 year carnivore, Aug 1st.
Idk if this helps but chuck roast, the first 4 inches or so on the eye end is broke at the 7th rib, right next to the ribeye. The thick fat vein in the center is the rib end of the chuck unless they fully process it out. Chuck eye is the poor man’s ribeye and western or Denver is in the transition as well.
I have a well established 1856 ranching family close by, they grass feed and finish, have raw dairy, I have two great grandson’s under 5, they deliver on Tuesday’s for $5, it doesn’t get better than this.
I love your backyard view! Love nature and that looks so peaceful! Love it! Love the wood deck/ back porch. You should sand down the blue grey wooden slats on sides and stain it all brown like the roof and floor! Would be gorgeous!
Amazing video and thank you for breaking it down!! Despite the financial instability all over the world, I’m so excited I’ve been earning $65,000 from my $10,000 investment every 10days...*
Dr. Baker that steak turned out perfect! Your dog may start doing your happy dance to earn some steak! Haha😂 That hair cut is spot on perfect for your look! Spiffy! You need to keep up that hairdo from now on! Everyone has their own unique perfect look, and that one is yours! ☺️👌🏻
I cook mine on a cast iron griddle - heat it up until it starts smoking then put the rib-eye (dried with kitchen roll) straight on it - comes out perfectly with nice brown lines on it. I then use the same Malvern, flaky salt on top once on the plate. Lovely 😋😋😋
Nice place , beautiful.. I love your refrigerator . You have your cooking process dialed in , good thing I have already eaten dinner or I would be drooling . Rib eye fat is soooooo good I go for it first .. thanks for sharing .
Greetings from Finland Dr.Baker, you are absolutely an inspiration and showing the way for a lot of people by your own actions and state of health, ive been on keto/carnivore for about 3months now and my health and mental wellness is better than its ever been, mostly eating meat but occasionally eat some fermented pickles,olives and goats cheese on the side but no carbs whatsoever. Im hoping im gonna maintain my health and enjoy my life for as long as possible as you have. Much thanks!
Also he didnt give dogs any.. Maybe he has them all vaxxed up eating fake meat dog food expecting them to live up to the official BS lifespan of around 10-13 years.
Ive been hard carnivore for 5 months now. Results are just unbelievable! Im 61 and purchased a similar grill on Amazon. Love it. Sears the outside and leaves the inside blue rare. I have an air fryer too but prefer the grill.
Oh my! I haven't had a ribeye steak in ages. I hope i can afford one some day soon. My carnivore diet consists of egg, canned tuna and hamburger and a bit of chicken thigh. I'm 67. I've been hoping this is healthy enough as a carnivore.
You can absolutely find delicious, cheaper steaks. Or maybe consider buying the entire rib and slice em yourself. Their only about 9$-10$ per steak that way! Ive also found some nice selections in the price range of $15-22$. I never buy steak if its like $30+ is just too much for a steak haha. But yea you can definitely have steak, just go fishing around and check the prices, there is a range of prices.
Any opinion on grass fed beef and grain fed ? I see the Colorado craft place you spoke of say they use grains ? We are lucky here in New Zealand as never seen a farm that uses grain on beef. Your steaks look great and when you spoke of your dog early on, it’s the first time l have actually seen a proper smile on your face. You must love that pooch. Great video thanks Doc
I believe he prefers the taste of grain fed - as many do, and isn’t convinced that there are significant enough, to make a real difference between grass fed and grain fed, in terms of health. Plus grain fed is often fattier and most of us carnivores need the extra fat.
You're a very genuine person and I appreciate that. I had bought your book when you originally published it. Thanks for the efforts. As for the steak, I just had a reverse seared entrecote with some salt and pepper. Slice of butter on the side.
In my area the going price for ribeye is $16 to $20 per pound and upwards of $40 per pound if I shop at the boutique butcher shops that sale grass-fed and grass-finished ribeye! So my dog has to settle for eating only Alpo. Also, the last time I heard on the U.S. Farm Bureau report ....beef prices are projected to rise by 17% nation wide by the end of this Summer......I may have to settle for eating Alpo along with the dog at those prices!
My son is always under my feet in the kitchen cooking his steak in a frypan. I'm going to get him one of those cookers. Thankyou for your video your back yard is amazing
Reverse sear on the Weber with some post oak chunks for smoke absolutely amazing and I throw the chunks into the charcoal tray when it's time to sear and man does it throw some absolutely serious flames
one last note, As a Carnivore I think it is fun to have and use a special knife like you have in this video- I use the Huusk! I love it. I have and use a top quality cutting board like yours but mine is made of a purple wood that is expensive and rare I am told- my cutting board was 250.00. but the best I have owned and will be a heirloom. just something really nice about using a good super sharp carbon knife to cut your juicy steak. Your knife cut that steak like butter!!! sharp! nice!!!!
Awesome way to cook steak. I get most of my steaks from local grocery store or Walmart. They all seemed to have good fat on them, but I don't seem to be able to cook the fat well enough. I use a gas grill, but I just got a two burner Blackstone that I'm looking forward to using.
I have a Swank grill like the one Shawn has and it works amazing. I recently bought a black stone also more for cooking burgers and other things on. But it does do a good job on steaks as well. Just make sure you get it good and hot before throwing them on the grill. And don't be afraid to pat them dry before cooking. Good luck!
Nicely done steaks!! I let mine get to room temp, salt them at least an hour before I cook them so the salt gets absorbed. then I sear mine in my cast iron pan for a few Min a side, comes perfect.
One of these days I'm going to get a better cooker. For now I switched from cooking steak on a cast iron skillet to an air fryer. Followed an idea from Kelly Hogan and used her air fryer suggestion and has served me well for many months now. I really need to find a local farmer/butcher and get some local stuff...hopefully a little cheaper.
Well, I found a great source of Grass Fed Grass Finished Cracker Beef in Arcadia, Florida. It has been very healing. I also bought just under 20 lbs of Beef Suet(fat) and cook that off for my fat. The meat is delicious. It is different because of the low fat content. I add in the rendered fat to my ground meat that comes in just over 1 lb per package frozen. Great shipping. I will be buying more of the 9% beef heart, 9% liver and the rest is ground beef. They call that Ancestral Blend. It has a unique flavor. I will be buying 1/2 an animal. $1260. About 125 lbs. Very pleased with Grove Ladder Farm LLC. I cook on stainless steel in the fat and eat everything. Thanks Shawn!
I usually cook my steaks by letting them warm up to almost room temp then sear on the green egg . The grill you have would be easier to dial in temp, time , thickness etc and sou vide in my opinion would be a definite improvement. I think I will try that myself.
@@bobbilow2038 Use BPA free bags or silicone. If you are worried about plastic chemicals. And all you need to do is try it once. Also. You can always save the juice for a sauce. I sou vide cheaper cuts like chuck roast at 125* for 24 hours then sear it on the grill. It comes out tender like prime rib. and edge to edge medium rare. No grey area on each side and much shorter grill time.
I don’t know if there’s a setting on your end, but since the dawn of time your videos are always so quiet, and I always have my phone turned up all the way. Is that something that can be looked into? I have read other comments, saying the same thing. Love, love your videos, and I hope to be able to listen to this one in a very quiet room, lol
@@Max-cd8fm here is a suggestion for you... there are basically two types of people... 1) those who are looking for solutions/solve problems.. and 2) those who are looking for problems(obstacles, excuses) and then complain...🤔 which one are you? 😲🤷♂️ hope that helps you in your quest.. 👍💪
You know you nailed cooking a great steak when you dance around while eating it. You gotta try bison ribeyes and ny strip steaks. Leaner, but has a mildly sweet and beefy taste.
My gf is from Argentina, so she knows a thing or two about bbq. She taught me to flip the steak when the blood is coming out through the top. Then you finish it on the other side the way you like it (rare / medium / shoe sole). Very easy and always works.
I currently using sous vide at 121F for 2 hours.. I then finish using a caste iron super heated pan. About 1 min a side.. the center is a real deep pink, juicy etc. I salt in the sous vide bag and salt integrates into the meat and don't detect any issues.. I've also cooked steaks without salt in sous vide, seer it and salt after finished the seer at the table but feel at this time some preference in the first method of salting during the sous vide. I have tried variations to the seer using two pots.. same basic method but with the addition of butter basting at different temperature in a different pan ..sous vide makes it so easy to cook ...and one just focuses on the aeer at the end ..time actually preparing the steak as you say is a few mins.. I've also smoked steaks for an hour, cooked in sous vide to bring to temp, and then complete with seer. ...all tools in the tool box ..a steak a day keeps the bone saw on a diabetic limb 🦵 away 😮😅
I don’t have a grill. Not allowed in our building. I like to sear on the stovetop and then bake at either a low temp, 250F, if it’s a tougher steak like chuck, or a higher temp., like 400F for a sirloin, for example. I can use an oven probe or instant read thermometer to test doneness.
I love my Cinder grill and my new Dreo Chef maker, both have minimal prep time. The Cinder grill takes a little more time to clean up after the sear, the best part of both is that you don’t overcook anything.
If I may, I'd recommend sous vide for 2-6 hours at 130ºF (I like 131ºF for ribeye) at a minimum, per Douglas Baldwin's food safety recommendations, as bacteria grows at lower temps, particularly over long periods. To finish super hot as Dr Baker does, you may then want to chill the steaks in ice water. This will keep the finishing heat from deeply penetrating the internal meat which has already been cooked to desired level.The fatter the cut, the more heat-resilient (less cooked) it is for a given temperature. Note that higher temperatures and longer times dissolve more collagen and provide a more tender steak. I, personally, don't like to cook steaks with less fat at high temps because they're not rare enough for me, but fatty cuts like ribeyes and chucks can cook for a _long_ time at or more than 130ºF to obtain the desired texture and still come out nicely between rare and medium rare. I cook strip steaks at a lower temperature, no longer than 2 hours, per Douglas Baldwin's food safety recommendations, to avoid bacteria growth. I like to start strip steaks at 130ºF and let them get down to 125ºF at the end of the cook, then chill as above. For chuck roast, I like to cook at 131ºF for 24-36 hours then chill, etc. For roast beef, I like to cook a cross-rib roast at 130ºF for 14-16 hours, then thin slice. Finishing is optional (I don't.) I don't cook a lot of other cuts of beef, but I do cook a variety of other meats such as pork chops and chicken (more rarely.) Season as desired. I like to grind Redmond Real Salt, peppercorns, dehydrated minced onion and dehydrated minced garlic on my beef before the water bath. For roasts, I also add a tablespoon of Worcestershire to the bag.
I’m 66 and I eat a rib eye steak everyday for lunch. I’m 5’2” and wear a size 6P. I’ve lost almost 30 lbs in about 5 months. Most important I haven’t had bad indigestion or vomiting since I started. I’m off all meds and never had more energy or been more clear minded. THANKS!
❤
Suzanne - is that basically all you eat? I’m about your height and need to drop about 30lbs. I have been a flawed carnivore for awhile and need to dial things in, so I’m looking to settle in on a simple menu out of several options.
@@Texasdonna hi, no I only mentioned rib eye cuz that’s what Dr. Baker was cooking. For breakfast I usually have 1 or 2 75/25 beef burger patties with 2 fried (in lots of butter) pasture raised organic eggs with a slice of real cheese. I try to fast for about 15 to 18 hours most days. To change things up I love shell fish and turkey or chicken. I hope this helps you and wish success!
@@suzannevinci1161 very helpful! Thank you!
@@Texasdonna my pleasure, feel free to ask
There is just something about the idea that steak never gets old (as long as it is a good steak.) I get tired of eggs if I eat them too often. I get tired of chicken if I eat it too often. I never get tired of steak.
You even get tired of chicken thighs?
@@lucasgrey9794 Chicken is the least nutritious and on average least sanitary meat available.
It's basically garbage compared to beef and should not be eaten regularly.
If you are gonna eat it, then you should cook the entire chicken to extract nutrients from bone and other tough tissue.
Yep - I’m the same - pretty much stopped eating chicken and bacon now - it’s just mince beef, steaks and the occasional egg.
Same, but i never get tired of eggs, cheese and ham omelet everyday ❤
@@NotJanine777bacon is a superfood, full of oleic acid and many minerals. So no problem with it :)
Got an ad for Beyond Meat before this vid, unbelievable.
I often get that one or the Jimmy Dean breakfast bowl with plant crumbles. 🤮 Just makes me want to make a beef, bacon, butter, egg power bowl!! 😋
Hahaha, how ironic and inappropriate!
I finally went carnivore after 3 years keto. I can't believe I waited so long. It was already happening naturally I was just hung up on that brainwashed belief that I needed vegetables. Anyways...it took very little time to realize that I can no longer stand the taste of chicken or pork. The fat on them tastes awful to me. Literally. I go without when I cook it for my family. A fatty ribeye cooked hot n fast with just salt is all I crave now. Its just amazing that it is all I eat now. Also...the 100 lbs I dropped on keto left my skin hanging. Just these 3 months carnivore that skin is actually shrinking. Noticeably shrinking! Who'd a thunk it? Its just amazing. ❤
I love crispy bacon fat, but the fat from any other cut of pork is aweful to eat! This is in England btw
The best cooking show I’ve ever seen!🥰
It's the only one you ever need to watch :) - it's just the one episode lmao
I'm salivating watching those steaks cook. 🤤
Me too. Steaks are great.
The transcript says Ottawa grill? Can't find it online.
@@07blackdog Otto Wilde
First I dry brine overnight - this gets the salt really deep into the steak. Then, I do sous vide for 2 hours at 130F, then finish in a carbon steel skillet with bacon grease. I sear for one minute per side until I'm happy with the crust and depending on the thickness of the steak. Finally rest on a warm plate in a turned off oven for 5 minutes. This gives me a steak that's just past rare, perfect for me.
You have it down to an art form!
yeah, sounds good..... i tried the dry brine thing...with a modification...i saw Guga's vid about overdoing it, so i did 2 days in a normal bag in the fridge ( after a day dry brine...i wanted to do my steaks for the whole week in advance ).....then sous vide, then sear...tender as heck...no problem....but slightly less tasty, gotta say....i tried some cold, and reheated, both taste equally great...salt only
Guga recommends 24Hr max dry brine....
The "high & tight" hairdo is looking good, Doc! 🤗❤️
DR. BAKER FOR WASHINGTON STATE GOVERNOR!! KICK INSLEE TO THE CURB! 💪🌲
My stomach started to growl… looks wonderful!
Ugh! Now I’m hungry! Although I can’t afford a delicious steak, I’m quite content being carnivore by just eating, ground beef, eggs, bacon and butter. And, I feel amazing! 1 year carnivore, Aug 1st.
I eat steak several days a week, but it's burger patties that I get craving for.
Idk if this helps but chuck roast, the first 4 inches or so on the eye end is broke at the 7th rib, right next to the ribeye. The thick fat vein in the center is the rib end of the chuck unless they fully process it out. Chuck eye is the poor man’s ribeye and western or Denver is in the transition as well.
Cheaper prices for decent quality steaks
Just do Chuck steak or roast or short ribs in the slow cooker....magic stuff
I have a well established 1856 ranching family close by, they grass feed and finish, have raw dairy, I have two great grandson’s under 5, they deliver on Tuesday’s for $5, it doesn’t get better than this.
I love your backyard view! Love nature and that looks so peaceful! Love it! Love the wood deck/ back porch. You should sand down the blue grey wooden slats on sides and stain it all brown like the roof and floor! Would be gorgeous!
Yeah, looks like a top spot, an elevated view of a green countryside, with mountains in the distance is what you want out of a place.
@@dleetr ☺️👌🏻🌴
Amazing video and thank you for breaking it down!! Despite the financial instability all over the world, I’m so excited I’ve been earning $65,000 from my $10,000 investment every 10days...*
SCAM
I eat steak everyday also. I do love this way to cook them. I use charcoal everyday but will upgrade to this method in the near future for ease.
I, too, dance while I eat my daily ribeye! 🎉
It never gets old.
Dr. Baker that steak turned out perfect! Your dog may start doing your happy dance to earn some steak! Haha😂 That hair cut is spot on perfect for your look! Spiffy! You need to keep up that hairdo from now on! Everyone has their own unique perfect look, and that one is yours! ☺️👌🏻
Love your ‘happy dance’ … steak every day! Life is good 😊
Awe, give the pup a small bite doc
I cook mine on a cast iron griddle - heat it up until it starts smoking then put the rib-eye (dried with kitchen roll) straight on it - comes out perfectly with nice brown lines on it. I then use the same Malvern, flaky salt on top once on the plate.
Lovely 😋😋😋
Tried steak many ways, pan seared will always be my favorite
Nice place , beautiful.. I love your refrigerator . You have your cooking process dialed in , good thing I have already eaten dinner or I would be drooling . Rib eye fat is soooooo good I go for it first .. thanks for sharing .
Greetings from Finland Dr.Baker, you are absolutely an inspiration and showing the way for a lot of people by your own actions and state of health,
ive been on keto/carnivore for about 3months now and my health and mental wellness is better than its ever been,
mostly eating meat but occasionally eat some fermented pickles,olives and goats cheese on the side but no carbs whatsoever.
Im hoping im gonna maintain my health and enjoy my life for as long as possible as you have.
Much thanks!
Sounds Great!
Perfect steak, incredible kitchen, appliances and home. $4 microphone.
😂😂
Omg the happy dance and the hopeful dog lingering in the background. 😊 Adorbs num num
Easy, delicious, and wholesome way to nourish our body. I can smell it from here.
The perfect way to cook a steak. I have my husband do it.. 😁
The only thing you did wrong was, you didn't invite me over for one of those awesome ribeyes😆
Also he didnt give dogs any.. Maybe he has them all vaxxed up eating fake meat dog food expecting them to live up to the official BS lifespan of around 10-13 years.
love this Dr. Baker cooking edition
Ive been hard carnivore for 5 months now. Results are just unbelievable! Im 61 and purchased a similar grill on Amazon. Love it. Sears the outside and leaves the inside blue rare. I have an air fryer too but prefer the grill.
What grill did you get?
Y’all! This man made me so joyful when he started dancing. I almost hit a cartwheel 🤸🏾♂️lol 😂😂😂😂
Delicious perfection! And your home and yard are beautiful.
The best!! I do a little happy dance everytime I have my first bite of ribeye. Heaven on earth!
I love it when I come to Dr Shawn's UA-cam channel and see Kachava ads. Geeese loueeez!!😅
Dr. Baker you're the reason I have one and I also eat my steaks right off the cutting board like you do! Keep inspiring me
Oh my! I haven't had a ribeye steak in ages. I hope i can afford one some day soon. My carnivore diet consists of egg, canned tuna and hamburger and a bit of chicken thigh. I'm 67. I've been hoping this is healthy enough as a carnivore.
It may not be as delicious as a ribeye but health wise what you're eating is pretty good I'd say
You can absolutely find delicious, cheaper steaks. Or maybe consider buying the entire rib and slice em yourself. Their only about 9$-10$ per steak that way! Ive also found some nice selections in the price range of $15-22$. I never buy steak if its like $30+ is just too much for a steak haha. But yea you can definitely have steak, just go fishing around and check the prices, there is a range of prices.
If you go the Sous Vide route there are tons of recipes on UA-cam for Chuck roast. It tastes just as good as ribeye for 1/3 the price.
Any opinion on grass fed beef and grain fed ? I see the Colorado craft place you spoke of say they use grains ? We are lucky here in New Zealand as never seen a farm that uses grain on beef. Your steaks look great and when you spoke of your dog early on, it’s the first time l have actually seen a proper smile on your face. You must love that pooch. Great video thanks Doc
Soooo - no feedback at all ????
I believe he prefers the taste of grain fed - as many do, and isn’t convinced that there are significant enough, to make a real difference between grass fed and grain fed, in terms of health. Plus grain fed is often fattier and most of us carnivores need the extra fat.
You're a very genuine person and I appreciate that. I had bought your book when you originally published it. Thanks for the efforts. As for the steak, I just had a reverse seared entrecote with some salt and pepper. Slice of butter on the side.
Looks amazing!!
The only thing you did wrong was killing me for a steak now!!
"She's always hopeful" 😂😂😂 She never gets any does she??
I'm sure she gets a piece occasionally
I think the dog would stay inside if he never shared a little!
@@Paul-36608 Remember? "She's always hopeful" lol
In my area the going price for ribeye is $16 to $20 per pound and upwards of $40 per pound if I shop at the boutique butcher shops that sale grass-fed and grass-finished ribeye! So my dog has to settle for eating only Alpo.
Also, the last time I heard on the U.S. Farm Bureau report ....beef prices are projected to rise by 17% nation wide by the end of this Summer......I may have to settle for eating Alpo along with the dog at those prices!
Wow on the meat! Yum! And wow on the view! And smart pups, too!! ❤
My son is always under my feet in the kitchen cooking his steak in a frypan. I'm going to get him one of those cookers. Thankyou for your video your back yard is amazing
Dr. Baker I love your happy dance!❤
Cast iron skillet (winter) outdoor griddle (summer). Medium heat throve them on frozen flip a few times Salt and eat. Perfect med rare every time
Your hair looks great!
I always salt AFTER as well. Redmonds hickory smoked salt 👍🏼 Poor Sasha 😫🥩🚫😆
i smoke my rib eye medium rare and add grass fed butter after
Reverse sear on the Weber with some post oak chunks for smoke absolutely amazing and I throw the chunks into the charcoal tray when it's time to sear and man does it throw some absolutely serious flames
one last note, As a Carnivore I think it is fun to have and use a special knife like you have in this video- I use the Huusk! I love it. I have and use a top quality cutting board like yours but mine is made of a purple wood that is expensive and rare I am told- my cutting board was 250.00. but the best I have owned and will be a heirloom. just something really nice about using a good super sharp carbon knife to cut your juicy steak. Your knife cut that steak like butter!!! sharp! nice!!!!
Awesome way to cook steak. I get most of my steaks from local grocery store or Walmart. They all seemed to have good fat on them, but I don't seem to be able to cook the fat well enough. I use a gas grill, but I just got a two burner Blackstone that I'm looking forward to using.
I have a Swank grill like the one Shawn has and it works amazing. I recently bought a black stone also more for cooking burgers and other things on. But it does do a good job on steaks as well. Just make sure you get it good and hot before throwing them on the grill. And don't be afraid to pat them dry before cooking. Good luck!
Nicely done steaks!! I let mine get to room temp, salt them at least an hour before I cook them so the salt gets absorbed. then I sear mine in my cast iron pan for a few Min a side, comes perfect.
I do my steaks the same way. 😊 Cast iron skillet is great!
that’s what I do. Always get a nice sear and juicy pink inside.
You know your steak is good when you do the happy dance haha awesome.
DR Shawn, I love your videos and love Carnivore. going on 3 months now. loving it. thanks for all you do!!!
Greetings from Ireland! Just had my ribeye steak 🥩 from Irish farm. Grass fed beef is the way to go!
One of these days I'm going to get a better cooker. For now I switched from cooking steak on a cast iron skillet to an air fryer. Followed an idea from Kelly Hogan and used her air fryer suggestion and has served me well for many months now. I really need to find a local farmer/butcher and get some local stuff...hopefully a little cheaper.
Love the happy dance! Looks delish!
I use tge Grass Rootss Coop and they are fabulous!
Collecting fire wood and swinging the axe is a good way to clear my thoughts before I focus on cooking
Well, I found a great source of Grass Fed Grass Finished Cracker Beef in Arcadia, Florida. It has been very healing. I also bought just under 20 lbs of Beef Suet(fat) and cook that off for my fat. The meat is delicious. It is different because of the low fat content. I add in the rendered fat to my ground meat that comes in just over 1 lb per package frozen. Great shipping. I will be buying more of the 9% beef heart, 9% liver and the rest is ground beef. They call that Ancestral Blend. It has a unique flavor. I will be buying 1/2 an animal. $1260. About 125 lbs. Very pleased with Grove Ladder Farm LLC. I cook on stainless steel in the fat and eat everything. Thanks Shawn!
I usually cook my steaks by letting them warm up to almost room temp then sear on the green egg . The grill you have would be easier to dial in temp, time , thickness etc and sou vide in my opinion would be a definite improvement. I think I will try that myself.
I feel the opposite. All that lost juice in the bag! And the meat color looks terribly dark after sous vide
And don't forget the chemicals from the plastic going into the meat.. 😕
@@bobbilow2038 Use BPA free bags or silicone. If you are worried about plastic chemicals. And all you need to do is try it once. Also. You can always save the juice for a sauce. I sou vide cheaper cuts like chuck roast at 125* for 24 hours then sear it on the grill. It comes out tender like prime rib. and edge to edge medium rare. No grey area on each side and much shorter grill time.
Looks absolutely delicious
That's Awesome!
I don’t know if there’s a setting on your end, but since the dawn of time your videos are always so quiet, and I always have my phone turned up all the way. Is that something that can be looked into? I have read other comments, saying the same thing. Love, love your videos, and I hope to be able to listen to this one in a very quiet room, lol
my solution was:
I use headphones...
and (if available) turn on the subtitles.. 🤔🤷♂️
this way I spare my ears .. 😉
@@peteroz7332 I like to let the videos play while I drive, or ride the horses…so it’s mostly the verbals that I need. I appreciate your suggestions!
@@Max-cd8fm here is a suggestion for you...
there are basically two types of people...
1) those who are looking for solutions/solve problems..
and
2) those who are looking for problems(obstacles, excuses) and then complain...🤔
which one are you? 😲🤷♂️
hope that helps you in your quest.. 👍💪
Oh man that looked great !
Awesome Shaun : )
You know you nailed cooking a great steak when you dance around while eating it. You gotta try bison ribeyes and ny strip steaks. Leaner, but has a mildly sweet and beefy taste.
My gf is from Argentina, so she knows a thing or two about bbq. She taught me to flip the steak when the blood is coming out through the top. Then you finish it on the other side the way you like it (rare / medium / shoe sole). Very easy and always works.
Much respect as usual. Thanks for the video. Dit you get hair transplants?
Thanks for the demo. Ribeye is my favorite carnivore meal!🥩🥩🥩🥰
Amzzing video!
Awesome guy 👍🏼💪🏼
Perfect.
Set another plate for dinner I'm on my way 🤣
It's you I have to thank for feeling the best I maybe ever did...
Thank you.
compound butter is awesome as well
I'll be right over!
Looks good 👍
Man, you're killing me. I think I smelled that.
What you did wrong? Ya gotta give Sasha a piece. 😂😂😂😂😂. AWSOME stuff.
Perfect! ❤
That grill seems awesome. I’ve been using a ninja foodie airfryer in broil mode and it turns out nicely
I currently using sous vide at 121F for 2 hours.. I then finish using a caste iron super heated pan. About 1 min a side.. the center is a real deep pink, juicy etc. I salt in the sous vide bag and salt integrates into the meat and don't detect any issues.. I've also cooked steaks without salt in sous vide, seer it and salt after finished the seer at the table but feel at this time some preference in the first method of salting during the sous vide. I have tried variations to the seer using two pots.. same basic method but with the addition of butter basting at different temperature in a different pan ..sous vide makes it so easy to cook ...and one just focuses on the aeer at the end ..time actually preparing the steak as you say is a few mins.. I've also smoked steaks for an hour, cooked in sous vide to bring to temp, and then complete with seer. ...all tools in the tool box ..a steak a day keeps the bone saw on a diabetic limb 🦵 away 😮😅
I’m up the bush cooking my steak over charcoal as I watch this.
Excellent job doc!
Delicious looking ❤
Sous vide 137 F is the magic spot on a ribeye for getting the fat to render and still keeping it medium. Filet and such I do much lower.
Steaks look delicious. I like your haircut.
I’m salivating 🥩🤗
The sleeves look good, Doc!
Can you share an example of your weekly workout routine? I’ve seen your daily videos and was wondering how you program for a week/month etc
Perfect meal! do you save the fat that dripped below in the pan? How often do you clean the grill, if ever?
I don’t have a grill. Not allowed in our building. I like to sear on the stovetop and then bake at either a low temp, 250F, if it’s a tougher steak like chuck, or a higher temp., like 400F for a sirloin, for example. I can use an oven probe or instant read thermometer to test doneness.
Your makeshift sous-vide is hilarious.
Looked good! I got away from all plastics, so the only thing I would change is that bucket.
Lovely Doc thanks perfect day....great view....and steak ❤😊
I LOVE ribeye steak seared and salted on the outside and still MOOING on the inside!!✌️😁👍
Nothing wrong,looks like perfection!!
I love my Cinder grill and my new Dreo Chef maker, both have minimal prep time. The Cinder grill takes a little more time to clean up after the sear, the best part of both is that you don’t overcook anything.
If I may, I'd recommend sous vide for 2-6 hours at 130ºF (I like 131ºF for ribeye) at a minimum, per Douglas Baldwin's food safety recommendations, as bacteria grows at lower temps, particularly over long periods. To finish super hot as Dr Baker does, you may then want to chill the steaks in ice water. This will keep the finishing heat from deeply penetrating the internal meat which has already been cooked to desired level.The fatter the cut, the more heat-resilient (less cooked) it is for a given temperature.
Note that higher temperatures and longer times dissolve more collagen and provide a more tender steak. I, personally, don't like to cook steaks with less fat at high temps because they're not rare enough for me, but fatty cuts like ribeyes and chucks can cook for a _long_ time at or more than 130ºF to obtain the desired texture and still come out nicely between rare and medium rare.
I cook strip steaks at a lower temperature, no longer than 2 hours, per Douglas Baldwin's food safety recommendations, to avoid bacteria growth. I like to start strip steaks at 130ºF and let them get down to 125ºF at the end of the cook, then chill as above.
For chuck roast, I like to cook at 131ºF for 24-36 hours then chill, etc.
For roast beef, I like to cook a cross-rib roast at 130ºF for 14-16 hours, then thin slice. Finishing is optional (I don't.)
I don't cook a lot of other cuts of beef, but I do cook a variety of other meats such as pork chops and chicken (more rarely.) Season as desired. I like to grind Redmond Real Salt, peppercorns, dehydrated minced onion and dehydrated minced garlic on my beef before the water bath. For roasts, I also add a tablespoon of Worcestershire to the bag.
Baker adventurous as always - salt and beef! 😂