Ribeye Chunks Recipe

Ribeye Chunks Recipe

Ingredients:

• 2 ribeye steaks (about 1–1.5 inches thick, ideally bone-in for more flavor)

• 2 tbsp beef tallow, ghee, or your preferred cooking fat

• Salt (to taste)

• Freshly ground black pepper (to taste)

• 1 tsp garlic powder (optional, for extra flavor)

• 1 tsp smoked paprika (optional, for a smoky finish)

• 1–2 sprigs fresh thyme or rosemary (optional)

• 2 tbsp butter (optional, for finishing)

Instructions:

Step 1: Prep the Ribeyes

1. Bring the ribeye steaks to room temperature: Take your steaks out of the fridge about 30 minutes before cooking. This helps them cook more evenly.

2. Trim the excess fat: If the ribeyes have a large fat cap, you can trim a bit off, but leave some for flavor! The fat is what gives this dish that rich, juicy taste.

Step 2: Cut the Ribeye into Chunks

1. Slice the ribeye: Once the steaks are at room temperature, place them on a cutting board. Use a sharp knife to cut the ribeyes into 1–2 inch chunks (you can go bigger or smaller depending on your preference).

Step 3: Season the Chunks

1. Season generously: Sprinkle the ribeye chunks with salt and freshly ground black pepper. Add garlic powder and smoked paprika (if you want some extra flavor) and rub everything in evenly. You can also toss the chunks with a little bit of the fresh thyme or rosemary for added aroma.

Step 4: Sear the Ribeye Chunks

1. Heat your pan: Place a heavy skillet (preferably cast iron) over medium-high heat and add your beef tallow or cooking fat. Let it get hot—this will give your chunks that beautiful, crispy sear on the outside.

2. Cook in batches: Add the ribeye chunks to the skillet in a single layer (don’t overcrowd the pan). Let them sear for about 2–3 minutes per side, making sure to get a nice brown crust on all sides. If your pan is small, do this in batches to avoid steaming the meat.

   Tip: If you like your ribeye more well-done, cook them a bit longer. For medium-rare, aim for a 2-minute sear on each side.

Step 5: Add Butter and Herbs (Optional)

1. Finish with butter: Once all the ribeye chunks are seared, melt a couple of tablespoons of butter in the same skillet. If you used rosemary or thyme earlier, you can add them in now to infuse the butter with their flavor.

2. Baste the chunks: Tilt the pan and spoon the melted butter over the ribeye chunks for an additional layer of flavor and richness. Let them cook for another 1-2 minutes if you want the butter to slightly brown.

Step 6: Rest and Serve

1. Rest the ribeye chunks: Once done, remove the ribeye chunks from the skillet and let them rest for about 5 minutes. This helps the juices redistribute and keeps them juicy.

2. Serve: You can serve them as-is, or with a garnish of fresh herbs. They’re amazing as a main dish or can be served alongside other carnivore-friendly sides.

---

Serving Suggestions:

• Carnivore Sides: Try pairing these ribeye chunks with crispy bacon, grilled sausages, or roasted bone marrow if you want an extra indulgent meal.

• Dipping Sauces: If you want to go all-out, a creamy horseradish sauce or a tangy chimichurri (keeping it carnivore with no carbs) would complement the beef perfectly.

---

Tips:

• Resting the meat is key to keeping it juicy, so don’t skip that step.

• Choose ribeyes with good marbling: The more fat, the better! The fat is what gives ribeye that rich, buttery flavor.

• Avoid overcooking: Ribeye is best when it’s cooked medium-rare to medium so the fat has time to render and infuse the meat with its deliciousness.

• Skillet size matters: A large enough skillet will help ensure a good sear. If you’re doing a lot of chunks, cook them in batches to avoid overcrowding.

---

Enjoy your Ribeye Chunks—sacrilege or not, these are a perfect way to enjoy one of the best cuts of beef in a new and exciting way! 😋 Let me know how they turn out!