Here's my recipe idea for this. I took a sirloin steak and cut it in half. Then i seasoned both sides with with salt, course ground black pepper and organic caraway seeds. The caraway seeds were pulsed in a coffee grinder to break up into smaller pieces, which will better disperse the caraway flavor onto the steak. Caraway is a strong flavor, and my goal is for the caraway use only a pinch of caraway on each side so it imputes a sublime flavor profile.

Then i did a quick sear as best i could to open up the flavors even more. I had leftover bacon grease in a pan so I used that. Hot pan and only 1 minute on each side. Pretty sure that they are still sufficiently raw on the inside. Rare at the most.

Next step is to put these in the fridge until this evening when i am ready to prepare. My plan is to remove from the fridge an hour before breading them using an egg wash and pork panko. Then I will let them set out for a half hour to set up before frying them in beef tallow. The trick here will to get a sufficiently browned panko coating on the outside without cooking the inside of the steak any more than rare. I think I can do this with a higher than normal frying temperature. I'm thinking a minute in the tallow, maybe a touch more. After frying they should be ready to eat. Will post my progress.

Carnivore Chef

Update: i made the egg wash ahead of time with a couple pinches of leftover caraway scrambled in. Hopefully the caraway flavor will disperse in the egg, my thought being that I might loose a few seeds on the steak while breading them.

Looks good. This is a great idea.

I have been lucky with carnivore as I was a boring eater prior to eating this way. So much so, I could eat a bologna sandwich 6 days a week and never have a complaint. If that 7th day was Peanut Butter and Jelly I thought I was eating up in the big house with the rich folk.

Variety has never been a need for me when eating. The 'lack of variety', as some call it, with carnivore can be the reason a lot of people do not do so well. (My son and my wife).

This is the type of recipe that could keep someone in the game.

Nice.

Scott

Here's my sirloin steaks breaded with panko. They'd been sttting out for a good hour but am gonna let the set for a half hour now before frying. Am hoping for raw or rare meat when finished. I let them sit out because i don't want to eat cold steak

2 hours ago, Scott F. said:

Looks good. This is a great idea.

I have been lucky with carnivore as I was a boring eater prior to eating this way. So much so, I could eat a bologna sandwich 6 days a week and never have a complaint. If that 7th day was Peanut Butter and Jelly I thought I was eating up in the big house with the rich folk.

Variety has never been a need for me when eating. The 'lack of variety', as some call it, with carnivore can be the reason a lot of people do not do so well. (My son and my wife).

This is the type of recipe that could keep someone in the game.

Nice.

Scott

With Carnivore it realky stretches your abilities to make intersting things because your ingredient list is so limited. I ate so much crap up until a week ago, total carb junkie lol. Now i've been a Carnivore for a full week. Quite the change!

The sirloin steaks turned out really good. The steaks are the ireegular shapes on the plate, and tbe other pieces are panko breaded suet steaks. See parallel topic.

The trick was to adequately brown and crispify the panko while keeping the meat as rare as possible and i achieved using hotter than usual tallow. It was crispy top to bottom, and the steak while not raw, it was rare to medium rare, which is acceptable. I thought the flavor was fantastic, although not sensing tbe caraway notes, but knowing it added to the overall flavor profile.

The bowl of white stuff next to the plate is a cream, goat cheese, and sage dipping sauce for the steak, which is an excellent pairing. I even slurped up the leftover sauce like soup it was so tasty! Which gives me another rabbit hole to explore when it gets colder out and soups are in!

it is quite the change.

Your attempts to off-set some of the 'limitations' with recipes and some variety will not only help you, but will help others as well.

My son turned me onto Carnivore, but he and his wife eat out a lot and eats tons of different things. This is the reason he has had several Carnivore rides that last two months or so, and then he chooses variety.

Tonight, we had tri-tip. Basic tri-tip. On the Traegar at 250 until around 130-135 then tossed it on the really hot charcoal for a few minutes on each side.

I'm more once past salt and pepper I'm living above my raisings. LOL And as of late, just salt.

A really boring eater.

Scott