Ribeye without burned or browned surface

(Magnus Jensen) #1

Been reading about food prep of meat in general. Some state that you should not brown nor burn the meat:

Anyone being so strict on the ZC/Carnivore? If yes how do you cook a ribeye without browning or burning it?

(Chris) #2

I’ll read that today. Could always eat it like this.

3 new photos by Chris Bement

(Magnus Jensen) #3

Yep, real Carnivore!!

(Chris) #4

He doesn’t say anything other than it may cause cancer, it seems. Don’t burn it, but you can sear it. Keep it as raw as possible on the inside so that you can keep the amylase and lipase enzymes intact - they help with digestion quite a lot.

(bulkbiker) #5

If you wanted to cook without browning or burning use a sous vide stick?

(Door Girl) #6

I did a small ribeye sous vide with a nice slab of grass fed butter the other night. Tried to sear it, but I didn’t have the right conditions so I ended that attempt early and ate it pretty much as it came from the bath. Plus sea salt of course. SO DELICIOUS!!!

It was cheap grass fed rib eye and didn’t look particularly marbled, hence the extra butter. I still don’t know why it was $5.99/pound, but I cleaned them out at my local super butcher. Looking forward to more tomorrow!

#7

Check out these videos by Dr. Ken Berry.

Specifically this one.

(Full Metal KETO AF) #8

Charring meat can cause some carcinogens to form, we’ve all been told this for years. I enjoy BBQ now and then but not often. I never use my broiler because who wants to clean it? I do sear steaks in an iron skillet after sous vide. I also make all kinds of meats sousvide and find it easy, convenient, economic, and it really improves on the quality of the meat. There’s lots of meats besides rib eyes which seem to be a gold standard for keto. I believe in eating all or any parts of an animal. Don’t get me wrong because I love a rib eye too. But I don’t eat them often for financial reasons. A good chuck roast cooked sousvide for two days is awesome and doesn’t need to be charred or seared (but you can in a skillet if you want). So stewed or braised tougher cuts of beef can be good if you’re not wanting too much exposure to carcinogenic compounds. But I don’t think it’s going to harm you unless you’re BBQing several days per week. What I have heard is that hard searing meat breaks down some of the protein and there’s a caramelization that creates some kind of sugar compounds. I read it somewhere when I was getting started that stewed meats were better with keto. I don’t have a reference or know if it’s true. :cowboy_hat_face:

(Full Metal KETO AF) #9

@dlc96_darren good video Darren, I have never really feared the grill because I always had a philosophy that living is carcinogenic in general! Thanks for that link. :cowboy_hat_face:

(Windmill Tilter) #10

I’m not sure you can trust a Tennesseean to be objective about bbq; those folks are even more hardcore than Texans… :yum:

Great video, thanks for posting this. I love to BBQ and I love my smoker, and the stuff I’ve been reading about cancer risk has not been encouraging. This video definitely put the “mounting research” in perspective. I think I’m going to go find myself a pork shoulder this weekend and shovel the path to my pit barrel smoker… :grin:

#11

HA!

That’s a good point! I hadn’t considered that.
Of course, I didn’t object much, being from TX. :slight_smile:

(Todd Allen) #12

I’m probably a bit crazier than most here and I have a strong incentive to maximize health to overcome “untreatable” disease. So on the possibility that it might matter I stopped searing my food and in general cook as gently as possible. For meat that means cooking enough to kill the pathogens. A long slow sous vide at 135F when I have the time or somewhat higher when I must.

The lowest temp on my oven is 170F which works well for many meats. Lately a favorite has been to grind several pounds of various meats, fats and offal along with salt and spices (I’m not a carnivore), press it into a 15"x10" baking dish and bake at 170F until lightly cooked through and cut into squares.

I’ve also got a food dehydrator that can do temps of 160F and lower which I’ve used to make jerky. I recently did a small strip steak in it as an experiment which turned out pretty good. I gave the steak a vinegar and salt soak to sterilize followed by a mustard spice rub to offset any remaining vinegar and then cooked at 150F for 150 minutes.

I like the taste of seared meat and the taste of sugar, especially carmelized. But I don’t NEED them. I enjoy my new foods, believe they are healthier for me and that is enough.

#13

This is becoming less and less of an issue for me. I just cook steak and lamb by throwing it on my cast iron, about two minutes each side on medium high, and then eat it blue rare, mostly with my hands and maybe a knife. But I’m about ready to go full bacchanalian frenzy and just eat it raw one day, because the primal want is there.

(Deborah ) #14

Not sear a steak??? That’s blasphemy in my world. I want 'em seared on the outside and moo’ing on the inside! :stuck_out_tongue_winking_eye:

#15

(Chris) #16

It’s delish. I’ve been doing raw all this week. Ribeye, chuck eye, top round, sirloin. Omg so good. And I have no idea if it’s the fact that I also dropped coffee, but my digestion has improved 100 fold.

(Chris) #17

fear mongering.

Me thinks charred veggies may be just as guilty

(You've tried everything else; why not try bacon?) #18

“He prepared steaks by introducing them to the flames and permitting no further conversation.”—Robert A. Heinlein

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #19

I think this is a lot of vegetarian agenda funded nonsense, even here where it’s been accepted by Dr. Newbold, a sort of Paleo/LC, prioritize protein guy.

But, you want no browning and cooked foods… “cook with electric” says Dr. Newbold (as though people 5000-10K years ago had aught but wood burning ovens and charcoal).

I say, get an instantpot, and reduce that ribeye to pulled beef. Or better yet, run chuck in there, and don’t sear it before making pot roast and such out of it. Reduce demand for ribeye primals, and let those of us who trust that our meat eating low carb ways are not launch cancer missiles at our bowels.

It’s always bowel cancer, too, isn’t it. Like “Beware, carnivore, cancer is coming for your ass.”

(Carl Keller) #20

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I’ll take my chances. I love playing with :fire:.