Ribeye steaks are nearly the perfect keto/carnivore food

(Jim) #21

As a newbie I’m confused. Isn’t the protein listed in the OP way too much?

#22

Different people need different amounts of protein. And Carnivore is different from Keto.

(bulkbiker) #23

Way too much for what though?

(bulkbiker) #24

Are those values cooked or raw? I think your protein number looks way high for 24 ounces of rib eye…?

#26

Cooked values!

#27

If I could afford to eat ribeye for dinner every night, I would. A nice 8 oz ribeye with a cup of broccoli smothered in butter is one of my absolute favorite meals.

(bulkbiker) #28

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?

(Cindy) #29

I buy the thicker cuts of ribeye. That way, I can get the fat on the outside nice and crispy, while still having the center med to med rare. The longer I stay keto, the more yummy that crispy fat tastes to me! Hubby doesn’t care for it so I wind up eating his, too. I do have to eat it with at least some lean…although yesterday, at a Brazilian style restaurant, I was stealing his fatty pieces off his plate. :smiley:

(Charlotte) #30

I just cooked some bone in ribeye for dinner last night. It was pretty good. My personal favorite is sirloin since its more tender. I trim my meat (GASP). It was a habit my mother developed in me from a young age so I’ll sear my steak in butter and render the fat. I hate the taste and texture of the fatty chunks but I make up for it in other ways.

(Chris) #31

I’ve essentially lived off 81% burger since last summer. Seared burgers on the outside, raw in the middle. strong text

#32

The entry I use on myfitnesspal has 7.6g protein and 4.5g fat per ounce (cooked) (75 calories an ounce).

I’m not very meticulous when it comes to the macros of meats. You’ll find various values for the same amount measured, so I don’t sweat it.

Also in your screenshot, you used 24 ounces, not 28 ounces as I stated in my original post :wink:

(Doug) #33

I used to be a “Medium Well” guy - ribeyes lend themselves well to it. Down to “Medium” now, and love the fat, every last bit.

I wouldn’t eat ribeye every day - some variety is nice, so I think tenderloins, strips, liver, etc., have their place.

(Erin Macfarland ) #34

@Dread1840 oh definitely, am very aware of that and am careful about where I’ll eat a (mostly) raw burger from…I trust Whole Foods, and I also volunteer for a local food co op and get amazing pasture raised beef from small family farms here in Colorado for free. And I’ll eat that too with no worries. But honestly I live off primarily ribeye. I still do eat veggies and other meat, and nuts, but I’d say 75% of my energy comes from fatty ribeye…I haven’t gotten tired of it yet! :grimacing:

(Erin Macfarland ) #35

@Untraceable that’s the way I like ‘em! :grin:

(Herb Martin) #36

I love ribeyes and ribroasts (including having the roasts cut to 2 1/2" ‘steak’).

This is also what I do with Chuck Roast: Take it over to the butcher and have it cut into THICK STEAKS – 2" or more.

Put it on the George Foreman at a couple of lbs. Eat until full, and reheat the left over in the microwave the next day.

My wife doesn’t like reheated steak – which works out really well for me.

I eat her left overs and mine the next meal or two.

(Gary Choate) #37

Agree on the Lamb, get some Lamb Shanks and braise them for hours, they are fall off the bone tender. Plenty of meat, marrow and fat to fill you up.

(Andi loves space, bacon and fasting. ) #38

saw this thread this morning and bought one at the store this afternoon!

#39

I bought 3 after work yesterday. Ate 16 ounces for dinner and I’ll be eating 21 ounces for dinner today too

(You've tried everything else; why not try bacon?) #40

Depends. In the abscence of carbohydrate, the insulin response to protein is balanced by an equivalent glucagon response, which keeps the insulin/glucagon ratio low.

(Chris) #41

And in addition, you have to be pretty insulin resistant still for it not to be the case. And gluconeogenesis is driven by demand, not supply. Otherwise you’d be constantly breaking down your organs for glucose.