My Breakfast Today🍋🫶

Since starting my carnivore journey, cooking has become such an enjoyable and straightforward process. My go-to breakfast, as you might guess, is often a delicious ribeye steak, and I've found a few tricks to get it just right every time. For that perfect seared crust, I always make sure my cast iron frying pan is screaming hot before adding the steak. Seasoning is simple – a generous sprinkle of pink salt and freshly ground black pepper on both sides of the raw ribeye steak is all it needs. Once it hits the pan, I let it sear undisturbed for a few minutes per side, developing that beautiful browning crust. The secret to incredible flavor, for me, lies in the last few minutes of cooking. I'll add a generous pat of butter, a few smashed garlic cloves, and a sprig of fresh thyme to the pan. Basting the steak with the melted butter, infused with the aromatics, takes it to another level. For doneness, I usually aim for a rare to medium-rare, which I judge by feel, but a meat thermometer is your best friend here. Once cooked, letting the ribeye steak rest for 5-10 minutes before slicing is crucial; it locks in all those amazing juices, ensuring every bite is tender and flavorful. I love seeing that perfect rare doneness when I slice it up. Sometimes, I'll even drizzle a tiny bit of high-quality extra virgin olive oil or truffle oil over the cooked steak for an extra touch of richness, though pure carnivores might skip this. Beyond cooking at home, one of the biggest questions I get is about eating out on the carnivore diet. It can feel daunting at first, but with a few strategies, it's totally manageable. My strategy is always to keep it simple. Look for restaurants that offer grilled steak, plain chicken, or fish. I've found that steakhouses are naturally fantastic options. When ordering, I always specify "no sauces," "no marinades," and "cooked in butter or oil only" – sometimes even asking if they can just use plain butter or fat. Burgers without the bun are another excellent choice, but always confirm there are no hidden fillers or sugars in the patty. Don't be afraid to ask your server questions about ingredients; most restaurants are very accommodating. I once explained my dietary preference, and the chef made me a beautifully grilled ribeye with just salt and pepper, cooked in its own fat. It was unexpectedly one of the best meals I've had out. Planning ahead by checking menus online can also save a lot of stress. While it requires a bit more thought than just picking anything, I've found that eating out on the carnivore diet is completely doable and still allows for enjoyable social experiences. It’s all about sticking to whole, unprocessed animal foods, even when you’re not cooking them yourself. This simple approach has truly transformed my relationship with food, both in and out of my kitchen.