via meghan currie’s instagram story !

#carnivorediet​​​​​​​​​​​​ #meatbasics #keto​​​​​​​​​​​​ #recipes​​​​​​​​​​​​ #meatheals​​​​​​​​​​​​ #nosetotail​​​​​​​​​​​​ #ketovore​​​​​​​​​​​​ #reversese...

James River Smallmouth Bass Fishing Day 3 | BigBaitPosse Day 3 of the James River Smallmouth Bass fishing trip. The BigBaitPosse hits the river early in sear...

Learn how to make a super easy carnivore chuck roast. This tasty recipe only calls for 3 ingredients. Sear, slow cook, shred and enjoy.

Air Fryer Lamb Chops uses a simple 3-ingredient marinade, for the easiest and best way to get juicy, tender lamb chops with a beautiful sear.

How to grill steak: Pick your cut, season, oil and preheat your grill, sear 2-3 min/side, reduce heat, cook to desired doneness, let rest.

Vaak gril je een steak direct op het gietijzeren rooster, maar de dikkere steaks – vanaf ongeveer 3 centimeter – kun je beter eerst indirect garen voordat je gaat grillen. Dit is de reverse sear methode, een kooktechniek voor op de Big Green Egg waarbij je het ingrediënt eerst op lagere temperatuur met behulp van de convEGGtor op het rvs-rooster gaart, om het vervolgens op hogere temperatuur op het gietijzeren rooster in je kamado te grillen. Hierdoor krijgt je steak de perfect garing.

This big, beefy, boozy 1/3 lb bourbon burger gets a healthy dusting of my Homemade Sweet Rub and a high heat sear for the most amazing crunchy crust.

Ingredients: 1 lb steak, cubed 1 lb baby potatoes, halved 3 tbsp olive oil 3 tbsp butter 3 garlic cloves, minced 1 tsp paprika Salt and pepper Directions: Toss potatoes with olive oil, paprika, salt, and pepper. Roast at 400°F for 20 mins. Sear steak cubes in a skillet with olive oil for 2-3 mins per side. Remove. Melt butter in the skillet, add garlic, and toss steak back in. Serve with potatoes. ⏰ Prep | 🔥 Cook | ⏳ Total ⚡ 420 Calories | 🍽️ Serves 4 #GarlicButterSteak #EasyMeals #OnePanDinner Bon appétit! 👩‍🍳✨

50min · 6 servings Make the most gorgeous, PERFECT prime rib right in your Instant Pot! Our Instant Pot Prime Rib is as easy as it gets and delicious, too. Instant Pot Prime Rib: • 3 pounds boneless beef rib roast • Sea salt to taste • Black pepper to taste • 1 cup unsalted beef stock • ½ cup red wine • 3 tablespoons vegetable oil • 3 tablespoons all-purpose flour • Fresh herb sprigs like thyme rosemary, or parsley; optional Get the recipe here: https://bestbeefrecipes.com/reverse-sear-prime-rib/

Ingredients: 1 lb sirloin steak, cut into bite-sized pieces 1 lb baby potatoes, halved 2 tbsp olive oil 3 tbsp unsalted butter 4 cloves garlic, minced 1 tsp fresh rosemary, chopped (or ½ tsp dried) 1 tsp fresh thyme, chopped (or ½ tsp dried) ½ tsp smoked paprika Salt and pepper to taste Fresh parsley for garnish Instructions: Cook Potatoes: Heat olive oil in a large skillet over medium heat. Add potatoes, season with salt, pepper, and paprika, and cook for 12-15 minutes, stirring occasionally, until golden and tender. Remove and set aside. Sear Steak: In the same skillet, melt 1 tablespoon of butter over high heat. Add steak pieces, season with salt and pepper, and sear for 2-3 minutes per side until browned. Remove and set aside.

Season and refrigerate steak for 4 to 24 hours(drizzle with olive oil and season well). Sear steak on stovetop (medium high heat) for 2 to 3 minutes on each side. Place in 350 degree oven for about 25 minutes, covered. Dice petite red potatoes, drizzle with olive oil, season well, & place a couple of pats of butter on top. Place in 350/375 degree oven, covered, for about 45 mins to an hour.

Alot of people ask these questions when cooking scallops: “Why aren’t they searing?”/ “Why do they look like they’re steaming?”/ “Why are they shrinking?!” My answer to perfectly seared scallops: Brine and Dry. You don’t have to buy super expensive ones like $40 – $50 for a box of Hokkaido scallops but if you’re feeling rich or are rich then please go ahead. I either get mine from Giant– I forgot the brand– at $17 (?) for 12, or from Song Fish. I don’t really know how to choose scallops, or how to differentiate between “wet” and “dry” scallops just by looking at them. Look at the ingredients list. “Wet” scallops are usually treated with phosphate solution, a preservative which prolongs shelf life (duh) and makes the scallops heavier and larger. If not prepared properly, all the added water evaporates during cooking, leaving your scallops the size of clams. “Dry” scallops are not treated with this chemical solution and do not absorb unnecessary water. As a result, they have a shorter shelf life but the taste is sweeter and more natural. And yes, they are far more expensive than “wet” scallops. I buy “wet” scallops because I am “budgetpantry”. The secret to getting them to sear the way they do in these pictures is to brine them with a lemon juice and salt solution, then dry, dry, dry them before cooking in a hot oiled pan. You’ll be tempted to flip them after three seconds to “check” how they’re doing. Don’t do it. Scallops are like ex-boyfriends. There is no need to check how they’re doing. I kinda regret not taking step-by-step pictures for you, but these instructions are quite easy to understand. I go by this rule: If you think you’ve dried them enough, dry them somemore. You’ll be surprised how much water really comes out on those kitchen papers. I also don’t use butter because I like them cleaner. And here’s how to do it. Seared Scallops What I used: 12 frozen scallops, defrosted, obviously Juice from 2 medium lemons, about 5-6 tablespoons 250ml warm water 750ml iced water 3 tablespoons salt 3 tablespoons olive oil or canola oil Some coarse black pepper Steps: 1. In a large bowl or measuring jug, combine lemon juice, salt, warm water and stir til salt is dissolved. Add the iced water and scallops. Leave it in the refrigerator for half an hour. 2. Pour away the brining liquid. Rinse the scallops under tap water and pat dry with kitchen paper. Now we want to dry them til they are reallyyyy dry. 3. Lay a towel on a flat surface, then lay 3-4 pieces of kitchen paper on top of the towel. Lay the scallops in a single layer on the kitchen paper and top with another 3-4 pieces of kitchen paper. Press the top layer of kitchen paper lightly against the scallops. Leave them alone for 20 minutes. 4. Change the kitchen papers. Repeat step 3. By then most of the water would have been released. If you still see water coming out, repeat one more time. Sprinkle some black pepper on the scallops. 5. In a very hot frying pan, heat up 1 tablespoon olive oil. We are going to cook these in batches to avoid the “steaming” effect which happens because of overcrowding. I cook 4 scallops per batch on medium high heat. 6. When the oil is hot, add the scallops carefully, leaving space between each one. DON’T TOUCH THEM. Let them cook for 3.5 to 4 minutes undisturbed, then flip to cook on the other side for a little less time than the first. Continue til all the batches are done. 7. Serve immediately with your choice of sauce and greens. I had some left over packet hollandaise sauce from the other day, but you could also just squeeze some lemon juice over and they’ll be just as delicious.

Ingredients: 1½ lbs sirloin steak (bite-sized), 1 tsp salt, ½ tsp pepper, 1 tbsp olive oil, 2 tbsp butter, ½ large onion (chopped), 2 carrots (sliced), 8 oz mushrooms (sliced), 1 green bell pepper (chopped), 1 poblano pepper (diced), 4–6 garlic cloves (minced), ⅓ cup flour, 4 cups chicken broth, 1 can beef consommé (with 2 tbsp cornstarch), 1 tsp parsley, ½ tsp oregano, paprika, and cumin, 1 cup cheddar, 1 cup provolone, ¼ cup Parmesan. For Cheese Croutons: 1 cheese baguette (cubed), 3 tbsp olive oil, garlic powder, paprika, salt, Parmesan (optional). Instructions: Sear seasoned steak in oil, set aside. Sauté onion, mushrooms, and carrots in butter and oil. Add bell peppers and poblano; cook 3 mins. Stir in garlic, then flour, cooking 3 mins. Gradually add broth, consommé, and spices. Si

Ingredients: 1 lb steak (ribeye or sirloin), cut into strips ½ lb large shrimp, peeled and deveined 4 tbsp unsalted butter 3 garlic cloves, minced 1 tbsp olive oil 1 tsp salt 1 tsp black pepper 1 tsp paprika 1 tbsp chopped parsley for garnish Instructions: Heat olive oil in a skillet over medium-high heat. Season steak with salt, pepper, and paprika. Sear steak strips for 2-3 minutes per side until browned. Add shrimp and cook until pink, about 2-3 minutes. Melt butter in the skillet, then add garlic. Stir until fragrant. Toss steak and shrimp in the garlic butter until well coated. Serve hot, garnished with chopped parsley. Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Kcal: 500 per serving | Servings: 4

Garlic-Infused Steak Bites with Golden Roasted Potatoes Ingredients: 1 lb sirloin steak, cut into 1-inch cubes 1 lb baby potatoes, halved 3 tbsp olive oil (divided) 4 cloves garlic, minced 1 tsp fresh thyme leaves 1 tsp fresh rosemary, chopped Salt and pepper to taste Fresh parsley, chopped, for garnish Instructions: Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, and pepper, and roast for 25-30 minutes until golden and crispy. Meanwhile, heat 2 tbsp olive oil in a skillet. Sear steak bites over medium-high heat for 3-4 minutes per side. Add garlic, thyme, and rosemary, cooking until fragrant. Serve steak bites with roasted potatoes, garnished with parsley. Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Kcal: 350 | Servings: 4

Helen Sear has two new series, never seen in the United States, currently on exhibition through October 26th at the Klompching Gallery in Brooklyn: Sightlines and Pastoral Monuments.  The work follows a thread of her earlier projects, Beyond the View and Inside the View, where the artist is considering concept, photographic process, historical reference, and visual