This has reached the point of needing its own thread, seems to be enough interest.
@Brewer wrote a fair bit of detail in there too about cooking steak
and
A few days ago I was in a restaurant and it was a choice between a 250 gram steak including salad and a baked potato with sour cream or a 400 gram steak and salad only. I went with the former, 400 gram sounded too big but somewhat regretted it after.
Anyone with something carnivore to discuss or add, whether personal experiences, recipes, benefits, drawbacks, go for it here. I don't think it's purely a weight loss strategy, but more to do with body composition and well-being.

Agree with that. Here is his intro :He's got a great YouTube channel too, and highly recommends the carnivore diet. It's hilarious when he makes fun of vegans. I wish I could eat all those ribeyes like him, but I have to look for deals on NY strips, sirloin and tri tip. Ground beef is also great and cheaper. Plus eggs and sardines.
Red meat is God's gift to man. So healthy and tastes so good.
I eat "ground" beef if someone else cooks bolognaise or tacos but generally have not embraced cooking that myself yet, but you guys keep mentioning it and I may indeed rise to the challenge. Can see you have that hamburger recipe here -I got a lot of mileage out of ground beef, steak, chicken wings and drumsticks, bacon, pot roasts, etc. Ribeye always tasted best, followed by 80/20 ground beef and no leaner than that.
Ground beef, I would make patties in the smashburger style, maybe throw some cheese or butter on them when they were done.
As far as steak, that's easy.
Salt both sides and set it on the counter to rest in the amount of time it takes to heat up a carbon steel or cast iron skillet.
Heat up the skillet to 6 out of 10 on your stove dial. Throw a big blob of grease, clarified butter, lard or whatever animal fat on the pan your choice.
A grease lid helps here otherwise you will splatter everywhere. They're like 10 bucks and well worth the investment.
Slap the meat on the pan for 3 minutes a side.
Put it on a plate and let it rest for five and it's done.
Edit - the whole nitrate thing is overblown. It's salt. It's salt from celery. A bunch of overpaid scientists got togethet and pinned the blame on nitrates for health problems by using epidemiology, the kind of fuzzy math where you're like "Population A lives 3 years longer than Population B and B eats on average 1 more egg a week. Ergo, eggs take three years off your life."
Meanwhile the confounding factor is that A has half the obesity rate of B and it wasn't a single 70 calorie egg a week that caused that.
@Brewer wrote a fair bit of detail in there too about cooking steak
and
A few days ago I was in a restaurant and it was a choice between a 250 gram steak including salad and a baked potato with sour cream or a 400 gram steak and salad only. I went with the former, 400 gram sounded too big but somewhat regretted it after.
Anyone with something carnivore to discuss or add, whether personal experiences, recipes, benefits, drawbacks, go for it here. I don't think it's purely a weight loss strategy, but more to do with body composition and well-being.
