Steak Porn

Not that relevant to being on a carnivore diet, more of a personal manifesto. Just wanted to comment that hopefully very few veggies end up in the compost bin as thats just wasteful. Almost all of my leftover veggies go in the freezer, where I have a large ziplock full of odds, ends, and those 1.5 pounds of carrots from a 2lbs bag I didn’t need. When the bag fills up, its time to make stock. For chicken stock, throw in the chicken leftovers/carcasses, for vegetable stock, just throw in whatever you’ve got.

Making your own stock is the easiest (fill a pot with water and leftovers meat/vegs, strain, chill, remove fat, portion and freeze. Lasts 17 years in the freezer.) and cheapest (costs $0) things a home cook can do to improve their cooking game. The difference is night and day to anything store-bought.

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Just to be clear, our compost bins have feathers and they produce close to a dozen fresh eggs every day. So there is an upside to our wastefulness. :grinning:

Aren’t they cute?

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Iron skillet time, finished off in a Breville at 350.



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I just pan-grilled some as well; but for Sunday brunch (Manila time). Also made some truffle scrambled eggs to go with the steaks.


The steaks rested as I made the…


…truffled eggs.


Had some pancakes, bacon & sausages as well; but not posting photos of those as I didn’t make them.

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Shout out to @Andrew_Kotowski this is the seasoning rub he showed me

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Going down tonight. Gorgeous Flannery Jorge

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Not sure the best spot to post this but 30% off right now at Papa Wagyu site wide for Father’s Day. No code needed.

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Morgan ranch striploin medallions.


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I got some thawed for tonight!

Nice, they’re my favorite

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I didn’t do great on presentation or the photo, but success on my end also. Thanks @Carrie_Morgan! Also pictured, cheesy cauliflower and standard sauteed green beans. Trying my first 2010 Sociando as well.

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Nicely done! What’s the salad in the ramekin?

That is perfect. What temperature when you pulled them?

Combi oven 130F until 116F internal than seared all sides in a super hot skillet for like 30 sec for each side, let it rest 5 then cut/served.