Simple, low-effort ribeye: dry-brined in the fridge, then reverse-seared. You get a crispy crust, buttery, reddish interior, zero carbs, and maximum flavor from minimal ingredients. With a final knob of butter, the fat-to-protein ratio exceeds 1.5:1.

Ingredients

• 1 ribeye steak, 1.5 inches thick

• Salt and freshly ground black pepper

• 2 tbsp avocado oil

• Butter (or herbed compound butter), for serving

Instructions

1. Fridge “Dry-Age”

   • Pat the steak very dry with paper towels.

Confit is a traditional French method of slow-cooking meat in fat at a low temperature, allowing tough collagen to break down into soft gelatin and producing exceptionally tender, easily digestible meat.

Ingredients

• 2 lbs beef stew meat cut into even chunks, or just ground beef

• 1 tbsp salt

• Freshly ground black pepper

• Optional: garlic cloves, thyme, rosemary, bay leaf

• Enough fat (coconut oil, beef tallow, or olive oil) to fully submerge the meat

A smooth, herb-infused chicken terrine with a 2:1 fat-to-protein ratio. Fresh basil and rosemary add aroma and help limit oxidation. The chicken itself works as a natural emulsifier, creating a silky texture that supports digestion and delivers balanced, keto-friendly calories. A reliable staple that covers your macros and keeps your gut happy.

Ingredients

• 1.2 lb lean ground chicken

• 1 cup fat (butter, olive oil, high-oleic sunflower oil, or a mix)

This is a no-carb fusion of meat rolls and sushi. Chicken works especially well, but turkey, pork, or beef can be used. It’s easier to make than sushi, since the chicken mixture is naturally sticky and holds the roll together. The recipe has a fat-to-protein ratio slightly over 1:1, but pairing with a fatty sauce or a keto side dish makes it a richer keto meal. For extra pungentness, wasabi or Colman’s English mustard work great.