The Dr. Berry BBBE SPECIAL: Recipe To Honor скачать в хорошем качестве

The Dr. Berry BBBE SPECIAL: Recipe To Honor

There is no one in the keto and carnivore space that has had a bigger impact on me (and I suspect millions of other low carb people) than Dr. Berry and his amazing wife Neisha! Their proper human diet approach and private community, "The Tribe", have not only made my carnivore diet success so much more stable and fun, but they've taught me the medical information and pulled back the veil on why and how so many things work the way they do in our food system. They empower us to make better choices for our health every day, and in the midst of all of it they make me (and many others) feel loved and valued in a way that cannot be overstated. I owe a great deal to these two amazing people, and I couldn't imagine a more fitting way to honro their work than to introduce two versions of my new recipe, the Dr. Berry BBBE Special! My recipes are below. Please take a moment to look at the following links for Dr. Berry's informationj, and cosider joining his private group if you haven't already. This is such a great way to support the work he and Neisha do for this community and also to find the support you need to be more successful and you work to take back your health everyday. Dr, Berry and Neisha's YouTube Channels ‪@KenDBerryMD‬ ‪@NeishaSalasBerry‬ Join Dr. Berry's Community Here: https://bit.ly/DrBerrysCommunity Dr. Berry's Social Media Links: Facebook Page - https://www.facebook.com/kendberry.md... Instagram - https://www.instagram.com/kendberry.m... Neisha's Social Media LInks: Neisha’s Facebook Page - https://www.facebook.com/neishasalasb... Instagram - https://www.instagram.com/neisha_sala... Neisha’s Tik-Tok - https://www.tiktok.com/@motherofketov... Eat your meat, love your life! Chris Chris Cooking Nashville Patreon:   / chriscookingnashville   Buy Me A Coffee https://www.buymeacoffee.com/ChrisCoo... Chris Cooking Nashville Shop: https://chriscookingnashville.mysprea... BBBE Recipes Version 1: Season steak of your choice. Tenderloin medallion's are a great choice, but any cut will work. If cooking with a flame torch, pound steak out to 1/4-1/2 inch think. Flame torch until crusty and brown on both sides. If cooking in a skillet or grill, use a thicker steak to avoid over cooking. Add raw egg yolk on top of cooked steak immediately. If using a flame torch, lightly char egg yolk without cooking the center. Add 1 tsp of butter and melt with flame torch breifly. Alternatively, melt 1 tsp of butter and pour over egg yolk while still hot. Top with cooked bacon crumbles or slices. Version 2: Use tenderloin steaks cut to approximately 1 1/2-2 inches thick. Lay steaks on their side and begin slicing approximiately 1/4 inch aboive a cutting board, holding the knife parallel to the cutting surface. Take your time to slice the steak almost all the ay through and unroll this cut. Repeat this process utnil the whole steak has been butterflied open and "unrolled" into a long steak strip. Season the steak with salt and (optional) blackj pepper. Add two slices of bacon (cooked soft enough to roll) on top of this strip of steak. Optionally add a thin spread of smashed anchovy fillet across the slices of bacon. Starting at one end, roll the strip of steak and bacon together tightly to form a roulade. Pin the roll in place with a bamboo pick. Season the roulade steak with another pinch of salt and plate on a cooling rack in the refrigerator to allow 360 degree air flow around the steak. Leave steak in the refrigerator for 2 hours or as long as overnight uncovered. This will dry brine the steak and season and tenderize the meat. In a skillet that has preheated over medium high heat, add 1 Tbsp on butter. As soon as it starts to melt and coat the skillet add the roulade steak and slide it around the pan to coat in the butter. If the steak is not sizzling aggressively your pan is too cold. Remove the steak and return it after the pan is heated properly. After 2-3 minutes a brown crust should form. Flip the steak and repeat this process on the other side. Once both sides have been browned to make a crust, add 1/4-1/3 cup of water (more as necessary) to the skillet and cover with a lid to steam cook the steak to your desired temperature. 5-7 minutes does a good job for a rare-medium rare steak. Add mroe water as necessary to keep a little steam in the pan until your steak is cooked the way you want it. After the steak has cooked to your llking remove the lid and let any excess water cook away. Avoid using too much water so you don't overcook your steak. Move the steak to a serving plate, top with a butter/egg yolk hollondaise (comment below if you'd liek me to share my recipe for that), and bacon crumbles as you wish. Serve and enjoy immediately.