Turbo Cancer

SusanB

SusanB

Well-known member
Charming Primrose said:
Noooo I haven't. Please explain more to me 😁
Click to expand...
It is so simple. I have just learned about it and tried it for the first time. I took Ribeye and using Kosher Salt, used a bit more salt than normal. Salt top, bottom and sides and put it on a rack in a pan (to catch the moisture) leave uncovered in fridge for 24 hours. Then at 24 hours, salt again the same way and leave it on the rack/pan uncovered in fridge for another 24 hours. When you are ready to cook it, let it get to room temperature. I allowed 15 minutes. Then get your cast iron pan very hot and I used Ghee and just sear it until it has a beautiful crust. My steaks took about 5 minutes each side. I use a thermometer reading of 140 degrees and then let it rest for 20 minutes. It came out perfect! Best steak I have ever had including restaurant steaks. @Seadog.

IMG_0936.jpeg
 
Last edited:
SusanB

SusanB

Well-known member
Charming Primrose said:
Noooo I haven't. Please explain more to me 😁
Click to expand...
By the way, I’ve been doing intermitten fasting for about 3 months and then the last weeks I also started a carnivore diet but with a little cheating. I am down 30 lbs and I need to take a new photo for my Avatar because my face is thinner. My blood work at the doctor’s office was much improved. Blood pressure is now normal and my A1c is just barely pre-diabetic at 5.7 but I think it will come down as I lose more weight. My cholesterol is higher than it was last time but mostly its the good cholesterol and the bad or LDL is the fluffy kind, which is benign and not the dense kind, which causes heart disease.
 
Last edited:
CyndiaS

CyndiaS

Well-known member
SusanB said:
It is so simple. I have just learned about it and tried it for the first time. I took Ribeye and using Kosher Salt, used a bit more salt than normal. Salt top, bottom and sides and put it on a rack in a pan (to catch the moisture) leave uncovered in fridge for 24 hours. Then at 24 hours, salt again the same way and leave it on the rack/pan uncovered in fridge for another 24 hours. When you are ready to cook it, let it get to room temperature. I allowed 15 minutes. Then get your cast iron pan very hot and I used Ghee and just sear it until it has a beautiful crust. Mine steaks took about 5 minutes each side. I use a thermometer reading of 140 degrees and then let it rest for 20 minutes. It came out perfect! Best steak I have ever had including restaurant steaks. @Seadog.

View attachment 4294
Click to expand...
😋
 
Charming Primrose

Charming Primrose

Well-known member
SusanB said:
It is so simple. I have just learned about it and tried it for the first time. I took Ribeye and using Kosher Salt, used a bit more salt than normal. Salt top, bottom and sides and put it on a rack in a pan (to catch the moisture) leave uncovered in fridge for 24 hours. Then at 24 hours, salt again the same way and leave it on the rack/pan uncovered in fridge for another 24 hours. When you are ready to cook it, let it get to room temperature. I allowed 15 minutes. Then get your cast iron pan very hot and I used Ghee and just sear it until it has a beautiful crust. Mine steaks took about 5 minutes each side. I use a thermometer reading of 140 degrees and then let it rest for 20 minutes. It came out perfect! Best steak I have ever had including restaurant steaks. @Seadog.

View attachment 4294
Click to expand...
Sounds tasty! I will definitely give this a try 🤤
 
You must log in or register to reply here.
Top