Thank you. I wasn’t always that way. I thank God for the changes for the better, and I’m glad my videos encourage and lift the spirits of others. Thank you for watching and commenting 😎👍🏽
Great Video Sir. I would recommend getting a boning knife if you want to clean the meat off a bone. The brand Victorinox is a butchers' favorite. The 6 inch boning knife would more than do the trick. My unsolicited two cents aside, keep these videos going, they are a great motivation.
I need to learn more details on knives before I sink too much money into them. I like this set, but no boning knife… amzn.to/3ZiAiIU Maybe I just need a wall magnet and a few specific knives for meat. This one by Victorinox is on my wish list amzn.to/3LHgVWJ 😎👍🏽
@@FerrignoFreedom No pressure Sir, there is a whole lot of good looking knives out there. Just be sure to speak to your local chef and butcher on what knives they happen to prefer. They know a thing or two about those blades and may be able to give you some good insight on what to pick and what to look out for.😉👍 Now, to start prep-ing my ribeye.
Im always so happy to see you enjoying the smoked salts knowing one of my comments encouraged you to try them. Your channel has been a blessing and Im just grateful Ive been able to give back to you by both using your code a few times and by you trying those salts. And hey, I didnt think Id like the cherry salt bc Ive not been a big fan of cherrywood in past... But bc of it being your fave I got some! And liked it! Hickory is still my fave though. 😎 Thanks for another great video!!!!
I cant get over how good you look bro. I randomly come to check your channel out every couple months. Been subscribed since back when you were fat. You look so much healthier man, happy for you and keep it up.
This looks amazing, and since I'm starting on my carnivore diet, very inspiring ! I use a similar frozentechnique, one simple tip I do, I poke my probe in/out before freezing, so then it's easier to put it back when frozen and ready to cook.
I tried an air fryer steak again while using the meater probe. I can definitely see the appeal. Very easy. Not my favorite though. The best I've ever made was butter basted with rosemary thyme chalots and garlic. The flavors are out of this world good.
Wow that steak is huge. I placed my Redmond smoked salt and re-lyte electrolyte order last night using your code, I can’t wait. I have been using Redmond salt for a couple of years now. I pick it up from a local co-op near me.
Another great video Dante! Your channel has become my favorite on RUclips. All of your information is well presented without any fluff. You are doing a fabulous Job here! I am looking forward to some grilling videos with the nice weather coming up. I have a Kamado Joe grill, and I need someone to teach me how to use it! 😎
Thank you for that high praise Helen. 🙏🏽 I will be releasing more on my new Kamado grill as I learn about it myself. Hopefully my trial and error will help others avoid some costly mistakes. 😎👍🏽
It seemed undercooked to me, but everyone has their own preferences. I'll be making a ribeye in my new air fryer, but I still prefer it cooked over mesquite.
After I started Keto, now Carnivore, Hubby and I have purchased the Ninja Woodfire grill (great for smoking all your fats), a sous vide stick and container, and more recently the Weber Kettle. I have to admit the Weber is now my favorite cooker. I grew up eating meat from direct heat charcoal BBQ & offset long slow cooks for things like briskets. I buy wood chunks and spread it throughout the charcoal bed to get the smoke flavor that I absolutely love the flavor of. I love an almost scorched/chard exterior of a steak with a beautiful medium rare to more rare meat. That's just my liking.
Man I wish I could meet you in Austin but I’ll be working. One tip on not charring the steak on the Kamado grill is use a ceramic shield which keeps the direct flame off the meat. Thanks so much for all your inspiration!!
Awesome video, thank you! I have an unused air fryer fresh from the box in my kitchen, and I've been wondering if I could try a steak in it. I look forward now to cooking up a nice, juicy ribeye and seeing how it turns out. I need to order a meat thermometer first, though! I'm ready to start my own carnivore journey.
Truly brings a tear to my eye. To have real food meant for human bodies that you can enjoy and be content and guilt free eating. I am truly blessed to finally be able to see through all the years of propaganda.
What a great looking steak! I used your code and have some more Salt, relyte, and smoked salt on the way. I can't wait to try the smoked salt and see how the relyte compares to LMNT.
Thank you for using my code, it does support what I’m doing here, and I’m glad it saves you some money too. I’d love to hear your comparison between Re-Lyte and LMNT. I hope you enjoy it all as much as we do though 😎👍🏽
I just ate or you'd have made me hungry. Thanks for sharing. I need a knife like that to cut my steak with, and scare the other people at the table. LOL🤣
Get one! I love it. My brother-in-law got me this one for Christmas of ‘21. Be sure to clean it with steel wool scrub buds and keep it dry when not in use and you’ll love it! Coolina Knife: amzn.to/40vTBPA
Looks amazing Dante, thank you for sharing I’m trying to entice my Dad to eat this way - I will be sharing it with him and sharing some of your journey too Thanks again, Angie from Down Under 😊
Even though this diet is an adjustment, I never get tired of eating steaks. I hope your father finds encouragement from my videos, and finds a new path to better health and happiness. 😎👍🏽
You should salt After cooking. You get a much better char and the salt survives for an added crunch. I didn't believe it either until I tried for myself! But as you said, the salt pulls the moisture from the raw meat so the salt is what gets charred more than the steak. Worth the try!
If done correctly, salting meat before cooking is the best way to season it. It's a well-known method in professional kitchens. Yes, salt draws moisture out of the meat but that's only to dissolve the salt (a process called osmosis). The trick is to wait for all of the moisture to be re-absorbed into the meat, and it will be if you wait long enough, which carries the salt in with it. If you ever do it this way you will be amazed at the improved flavor. The time it takes to be reabsorbed will depend on the level of humidity surrounding the meat but a minimum of 15 mins. However, I'm not sure smoked or flavored salt would be best for this method.
Im at 72 hours of an open ended fast (apparently). I was gonna stop tonight but feeling so good Im just gonna send it. Ive been doing a little dry fasting and then fasting on water and salts (snake juice). Finally seeing some serious results quickly. This strategy couples with carnivore perfectly. Things are just clicking like crazy. I urge all of you to try fasting. If you make it past that first day you're golden. Thanks Dante looks amazing as always 🦾
Yes! Fasting and carnivore is what I do too. I feel fantastic and am in terrific shape. You mentioned snake juice, do you follow Cole Robinson? I love that guy, he cracks me up! 😅
I hear ya! Did a 48 hour fast back in October and loved it. Looking forward to another soon. Want to shoot for 7 days next time, but I’d be happy to hit 5 days.
Did you know you can "cold smoke" your own salt? I do. I also cold smoke some meats, like jerky. Tastes the same as if it were smoked regularly, but way less hassle. Edit: I make my own lump charcoal using a tracking solar concentrator retort (pyrolytic furnace).
I have no idea because this one was a clearance special at TJ Maxx. I am working on getting a wooden making company to make one for my viewers. Stay tuned! 😎👍🏽
I have used it, and I have made videos on it. It’s been a long time. I didn’t really care for it, and I didn’t care for cooking against plastic either. I know they say it’s OK, but they have said a lot of things were OK that are not OK.
Would love to see you doing some reverse searing. It’s my preferred way to cook any steak. I know you don’t like to spend too much time cooking it, but reverse searing won’t take much longer than this process.
Not done enough for me but you have a good looking steak there. I ate a 2lb pork smoked steak today. It’s about 2” thick and smoked with just dry rub about 6 hours. They said they cut slices off a pork butt fresh every morning.
I really think you'd enjoy sous vide steak! pick up an Anova Sous Vide and heat the water to 125. bag up the steak, toss it in for an hour then grill it or pan sear it to get the crust. There is a ton of videos out there on sous vide steak. no grey line, perfectly cooked steak no matter how thick
I need to tell Something. Last year I had a coworker who looked exact Like you. He was so mean and eventually by lying forced me Out of the company. When i started to watch your Videos, I was so bitter because on the one Hand, I was interested in watching your Videos, but on the other Hand, I hated to see "his" face. Now that I watch your Videos for a few weeks, and see how positive and nice you are, I start to really enjoy your Videos. It seems Like you Changed my bitter thoughts about that coworker because, everytime when i watch your Video, I feel more Peaceful with him. I know that maybe it makes No Sense. But with seing the one face being so nice, makes the Actions of the other face less painful. I wanna thank you for that 🙏🏻 sorry for my Bad english, I Hope you understand what i was trying to say 🙂
I understand completely, and it is beautiful and amazing. Thank you for sharing that. Bitterness only hurts you not the person who you’re bitter toward. I am so glad to be a part of your healing in this area. 🙏🏽
I think what happens to the meat when you freeze it like that is that the internal fluids freeze up but the outer surface dehydrates a bit which makes it brown better. For grilling, you should reach out to Guga Foods. He has done a lot of collabs with different RUclipsrs and knows his stuff when it comes to grilling.
Cast Iron or BBQ Grill (my fav) ONLY for me .!!!! Love my air fryer but it has its place for other meats (wings ,bacon ) Proper tool for the JOB equals proper results !!!
That cowboy steak looked amazing. We do them on the grill but I want to cook in my air fryer next time. Where did you buy that little rounded knife used to remove the bone? Thanks for your videos!
It came with this Tasty brand knife set my mother-in-law got me for Christmas 2021. It’s on Walmart.com as “Tasty 15 Piece Stainless Steel Knife Block Set, Multi-color”
@@vtgirl1969 the steak knives are good, and the large chefs knife, and I like the small green one too because I sometimes use it with my wood plate for cutting meat; the steak knives are like saws. The other ones I never seem to need or use. I’d love a high end knife set, but I’m thankful to have this one while we’re still camping out waiting for our house build.
Dante are you doing omad? Still loosing weight maintaining? Just curious. I'm pregnant so not wanting to loose weight but to feed my body what it needs to grow my precious baby ,first pregnancy carnivore and finding it brilliant. I did have aversion the first few weeks so was eating what I could which wasn't carnivore like oatmeal and jacket potato with tuna mayo but now I can and I crave meat I'm eating it. Found I have no morning sickness at all eating like this, my energy levels are high too. When I was struggling at the start I was in bed for 7pm and napping in the day, non of that now. Aiming to do the rest of this pregnancy carnivore, keeping it on the DL as I know people will worry but I know what is right for me and baby and this way of eating is it!! I'm eating twice and I'm done...my other 3 pregnancies I was eating all day long never satisfied especially with my 3rd when I was vegan!! I can't wait to see the difference in how my baby is, their weight and alertness. Carnivore , jab free, pharma free, natural baby!!
Sorry that was a long comment, I just find it easy to comment on your videos. I've been watching you for at least a year now and love seeing you progress and sharing my journey too!
I do OMAD occasionally, but it’s not planned. I mostly eat when I’m hungry, and usually that’s twice a day. I’ve not thought about losing more weight since I hit 175 lbs back in February; I NEVER thought I could get down to my high school wrestling weight of 189! Lately I’ve been hovering between 180-183 lbs. the only concern I have is tightening up loose skin and getting back on track with strength training. Im hoping to do some longer fasts for that soon. I still walk 3-4 miles a day at work, usually pushing a cart across carpet so the workout is still good, but sadly I can’t record at work. I really did some damage to my back when I worked at UPS over the holidays and I’ve been slow to recover, but I just started seeing a chiropractor again, and I’ve been getting massage once a month since February. My wife and I started today doing a 10 min yoga stretching session this morning, so I’m finally on over the hump on the resting part of my recovery, and hope to bring back some encouraging exercise videos soon. God bless you and your children. I wish you health and happiness 🙏🏽
@@FerrignoFreedom I think that's the best isn't it eating when hungry. Gets you really intune with your body rather than routine eating rituals. It's amazing that you have lost all that weight you look fantastic for it! I hope you continue to recover and get back into your strength training ,that's something I love also and have continued to do throughout my pregnancy
None of them seem to last too long as much as I use them, but I like the Dreo ChefMaker for simplicity and properly cooked steaks each time. I have several videos on it. 😎👍🏽
Frozen? Truly not judging but have never heard of nor seen this technique. One question. Why frozen? What is the logic behind cooking a 2" thick frozen RibEye when there are so many other proven techniques (reverse sear for one)? Genuinely curious. Thank You
Hey I wanted to ask you a question about your training. I don't know if I want to go to pure carnivore, but was considering a ketogenic diet which to my understanding is what carnivore is (being in a ketogenic state). Everything I've read says that this will have a negative impact on intense training. Have you been hit with horrible fatigue from intense exercise or no?
Good stuff man, I'd recommend trying a cheap sous vide machine. It is the BEST. Perfect temp eveytime and just needs a quick sear when done. Carnivore on 🥩 🥩
I have, I wasn’t impressed and didn’t care for cooking in plastic no matter how safe people say it is. I am still open to trying it again, but I’m taking a bit of a wait and see approach to the data on the plastic issue. I still appreciate the suggestion and you watching and commenting 😎👍🏽
brother...i will say that it would be hard to fake your reaction at 10:03. i have had that reaction before with a steak many times...and i know it well. that is not a look someone gets from eating broccoli. i have eaten some very very good veggies in my day, but there is nothing that can compare to the visceral bliss that comes from eating a perfectly cooked rare steak. i haven't watched a lot of your videos, but congratulations on your progress. looking great brother.
ruclips.net/video/LQsp2UrhAqg/видео.html I’m not 100% there yet because I haven’t been able to get a regular cycle for ordering whole beefs, plus I eat a lot more ribeye than I can get buying whole cows. This video should shed some light on my grass fed/finished source 😉👍🏽
I'm back for a second comment. I homestead in North Texas and build wind turbines that make electricity, so I am over-aware at how much we take for granted having mains electricity. That said, I don't (won't) have an electric air fryer, HOWEVER, I have come up with a way to improve on the taste of a cooked ribeye steak (is that even possible?) Let it get cold, THEN eat it. You'll see.
I have not counted calories at all. I usually eat about 2 pounds a day on average, sometimes less sometimes more. I only eat when I’m hungry. The only thing I’ve really done to follow. Any kind of macros is to up the fat intake by using suet tallow. If I can get some cut fat from the butcher, I’ll eat that too.
@@CForged I had joint pain before starting Lion diet, but I’ve never been diagnosed with arthritis. I will say that when I’ve strayed from lion diet I’ve experienced a return of joint pain, and it usually takes a few weeks of strict ruminant meat to get it to go away again. It’s an inflammatory response to other foods from what I’ve been able to learn about it.
I assume you’re referring to this one that has a sous vide flavor setting that mimics sous vide cooking with a lot less cooking time. dreo-chefmaker-combi-fryer.kckb.st/d1d9043e, but my other model (below) also has a sous vide setting. I assume it works the normal way sous vide is done, but I’ve never used that setting so I don’t know for certain: amzn.to/3s1MVtv (I have the 6 Qt Standard Model)
I do it by buying good meat in bulk when it’s on sale, and by buying whole/half cows from local ranchers. I never eat out, and I don’t waste any food. I also quit a lot of other expensive bad habits thanks to this way of eating. I’m also no longer on any medication‘s, and I’m very selective about any supplementation. I eat beef and lamb, almost exclusively, mostly beef. I do not eat chicken and though I tried some pork recently I had to stop. Ruminant animals have been the key to my success.
I believe it will need to be over an inch and a half thick (perhaps 2”) to achieve the desired crispness and juiciness. I will try it again myself for that reason and share the results.
I have my reservations and I talk about them in my first video talking about this air fryer. It is however using a newer formula that’s supposed to be better. I’ve also requested the manufacturer make a stainless option to get a wider audience. 😎👍🏽
When did I say no salt? I’m a salt-oholic, lol. It has to be healthy natural salt though, not table salt. I only use Redmond salt mined in Utah from a ancient seabed (no modern shipping pollution).
Love the carnivore diet but I don’t understand when people say donuts, cream puffs, cannolis, and other delicious delights aren’t delicious or they don’t struggle on the cravings for it.
3 months in and I don't miss that stuff at all. I'm getting tired of ground beef. Rib eye in canada is 24$/lb so only an occasional treat. I HATE the cheap dry cuts of meat. I'd do Rib eye every day if I could. Sick of bacon, and not big on pork or chicken. Running out of options.
@@cornstar1253 meat prices are ridiculously over inflated everywhere, some countries are way worse than others. All I can say is the more we buy from local ranchers, the more pressure we put on the big meat packing companies that control the industry pricing. Sometimes you got to do what you Gotta do to get the meat you need, but when they put stuff on sale, I buy as much as I can. Rib roasts (can be cut into ribeye steaks) should be $6.99 a pound starting tomorrow at Publix (if not tomorrow next week). I’m hoping to fill my freezer. I wish you all the best in your search for fair pricing on quality meat 😎👍🏽🥩💧🧂💨
You are such a positive and honest person. It is a pleasure to watch your videos.
Thank you. I wasn’t always that way. I thank God for the changes for the better, and I’m glad my videos encourage and lift the spirits of others. Thank you for watching and commenting 😎👍🏽
Holy moly that is a massive steak! I love that you do what’s best for Sam ♥️
Great Video Sir. I would recommend getting a boning knife if you want to clean the meat off a bone. The brand Victorinox is a butchers' favorite. The 6 inch boning knife would more than do the trick. My unsolicited two cents aside, keep these videos going, they are a great motivation.
I need to learn more details on knives before I sink too much money into them. I like this set, but no boning knife… amzn.to/3ZiAiIU Maybe I just need a wall magnet and a few specific knives for meat. This one by Victorinox is on my wish list amzn.to/3LHgVWJ 😎👍🏽
@@FerrignoFreedom No pressure Sir, there is a whole lot of good looking knives out there. Just be sure to speak to your local chef and butcher on what knives they happen to prefer. They know a thing or two about those blades and may be able to give you some good insight on what to pick and what to look out for.😉👍 Now, to start prep-ing my ribeye.
Im always so happy to see you enjoying the smoked salts knowing one of my comments encouraged you to try them. Your channel has been a blessing and Im just grateful Ive been able to give back to you by both using your code a few times and by you trying those salts. And hey, I didnt think Id like the cherry salt bc Ive not been a big fan of cherrywood in past... But bc of it being your fave I got some! And liked it! Hickory is still my fave though. 😎 Thanks for another great video!!!!
Makes the inside of your mouth soooo happy😀👍🏼😀
I cant get over how good you look bro. I randomly come to check your channel out every couple months. Been subscribed since back when you were fat. You look so much healthier man, happy for you and keep it up.
This looks amazing, and since I'm starting on my carnivore diet, very inspiring ! I use a similar frozentechnique, one simple tip I do, I poke my probe in/out before freezing, so then it's easier to put it back when frozen and ready to cook.
You are correct. I recently learned the same about cooked vs raw bones for dogs. 👍
Keep making great stakes🥩 taste videos, they are good to watch
I am going to do this with my next ribeye. I wish I was having one tonight but I have thawed some chicken for tonight. Thank you for sharing, Dante 😊
Dante, that looks, and sounds, so delicious!! Thanks for all your encouragement!! God bless you!! 😊🙏🙏
I tried an air fryer steak again while using the meater probe. I can definitely see the appeal. Very easy. Not my favorite though. The best I've ever made was butter basted with rosemary thyme chalots and garlic. The flavors are out of this world good.
Wow that steak is huge. I placed my Redmond smoked salt and re-lyte electrolyte order last night using your code, I can’t wait. I have been using Redmond salt for a couple of years now. I pick it up from a local co-op near me.
Awesome! Thank you! I hope you enjoy the new products, and I hope ordering direct saves you some coin 😎👍🏽
tomahawk ribeye from Walmart! was a little as $10.49/lb but now around $12.50, I got a 3.5lb once. Excellent!
I never knew you can cook a fantastic steak direct from a freezer. Wow I am impressed. I'm off to grab an air fryer.
I had to eat while watching because you always make me hungry watching you eat. Lol!😊
I hear ya 🤤🥩💧🧂💨🥩💧🧂💨🥩💧🧂💨
Another great video Dante! Your channel has become my favorite on RUclips.
All of your information is well presented without any fluff. You are doing a fabulous
Job here! I am looking forward to some grilling videos with the nice weather coming
up. I have a Kamado Joe grill, and I need someone to teach me how to use it! 😎
Thank you for that high praise Helen. 🙏🏽
I will be releasing more on my new Kamado grill as I learn about it myself. Hopefully my trial and error will help others avoid some costly mistakes. 😎👍🏽
That looks amazing.
It was! 🤤🥩💧🧂💨
It seemed undercooked to me, but everyone has their own preferences. I'll be making a ribeye in my new air fryer, but I still prefer it cooked over mesquite.
After I started Keto, now Carnivore, Hubby and I have purchased the Ninja Woodfire grill (great for smoking all your fats), a sous vide stick and container, and more recently the Weber Kettle. I have to admit the Weber is now my favorite cooker. I grew up eating meat from direct heat charcoal BBQ & offset long slow cooks for things like briskets. I buy wood chunks and spread it throughout the charcoal bed to get the smoke flavor that I absolutely love the flavor of. I love an almost scorched/chard exterior of a steak with a beautiful medium rare to more rare meat. That's just my liking.
Man I wish I could meet you in Austin but I’ll be working. One tip on not charring the steak on the Kamado grill is use a ceramic shield which keeps the direct flame off the meat.
Thanks so much for all your inspiration!!
Also I just want to add I bought the air fryer you have and it makes the best steaks. Thanks again for being who you are!
Awesome video, thank you! I have an unused air fryer fresh from the box in my kitchen, and I've been wondering if I could try a steak in it. I look forward now to cooking up a nice, juicy ribeye and seeing how it turns out. I need to order a meat thermometer first, though! I'm ready to start my own carnivore journey.
Truly brings a tear to my eye. To have real food meant for human bodies that you can enjoy and be content and guilt free eating.
I am truly blessed to finally be able to see through all the years of propaganda.
What a great looking steak! I used your code and have some more Salt, relyte, and smoked salt on the way. I can't wait to try the smoked salt and see how the relyte compares to LMNT.
Thank you for using my code, it does support what I’m doing here, and I’m glad it saves you some money too. I’d love to hear your comparison between Re-Lyte and LMNT. I hope you enjoy it all as much as we do though 😎👍🏽
@@FerrignoFreedom I'll let you know for sure. 👍
I just ate or you'd have made me hungry. Thanks for sharing. I need a knife like that to cut my steak with, and scare the other people at the table. LOL🤣
Get one! I love it. My brother-in-law got me this one for Christmas of
‘21. Be sure to clean it with steel wool scrub buds and keep it dry when not in use and you’ll love it! Coolina Knife: amzn.to/40vTBPA
Congratulations Dante! Beautiful.
Thank you
I’m literally salivating watching you eat that steak! 😆 🤤
Looks amazing! Thanks bro!
Glad you liked it! Thank you for watching and commenting 😎👍🏽
Looking forward to giving this a shot!
Mate, you look phenomenal from your early videos to now! Congrats!
Thanks for the motivation to starts the carnivore diet!
Steve, Australia 🇦🇺
That looked awesome.
I just purchased the cherry and hickory salt. Should be in the mail today. Can't wait to try them. So excited. Thank you.
Hope you like it as much as we do! 😎👍🏽
That looked delicious. I need to order some smoked salt.
Looks amazing Dante, thank you for sharing
I’m trying to entice my Dad to eat this way - I will be sharing it with him and sharing some of your journey too
Thanks again,
Angie from Down Under 😊
Even though this diet is an adjustment, I never get tired of eating steaks. I hope your father finds encouragement from my videos, and finds a new path to better health and happiness. 😎👍🏽
Thanks Dante for your message of encouragement for my Dad, I truly appreciate you took the time to do so
Hey ole boy, I love my air fryer as well.
Thank you so much! You are an inspiration!! God bless!
Well, you just influenced me to buy the Smoked Salt...trying the cherry and hickory. Thanks for the discount code, happy to support you.
I hope you love it as much as I do. They need 25 lbs bags or at least 10 lbs bags of it on their site!
Steak looks awesome! I think you channeled John Candy in Great Outdoors!
I’d love to try “The Old 96er” challenge 😄👍🏽
Very good stuff. Now waiting for the next video..... You could maybe do some drywall patching with your knife when waiting for food to cook.
😂
You should salt After cooking. You get a much better char and the salt survives for an added crunch. I didn't believe it either until I tried for myself! But as you said, the salt pulls the moisture from the raw meat so the salt is what gets charred more than the steak. Worth the try!
I’ve done it both ways and prefer the before method overall, but I occasionally add a little after also.
If done correctly, salting meat before cooking is the best way to season it. It's a well-known method in professional kitchens. Yes, salt draws moisture out of the meat but that's only to dissolve the salt (a process called osmosis). The trick is to wait for all of the moisture to be re-absorbed into the meat, and it will be if you wait long enough, which carries the salt in with it. If you ever do it this way you will be amazed at the improved flavor. The time it takes to be reabsorbed will depend on the level of humidity surrounding the meat but a minimum of 15 mins. However, I'm not sure smoked or flavored salt would be best for this method.
Thank the lord indeed!
Im at 72 hours of an open ended fast (apparently). I was gonna stop tonight but feeling so good Im just gonna send it. Ive been doing a little dry fasting and then fasting on water and salts (snake juice). Finally seeing some serious results quickly. This strategy couples with carnivore perfectly. Things are just clicking like crazy. I urge all of you to try fasting. If you make it past that first day you're golden. Thanks Dante looks amazing as always 🦾
Yes! Fasting and carnivore is what I do too. I feel fantastic and am in terrific shape. You mentioned snake juice, do you follow Cole Robinson? I love that guy, he cracks me up! 😅
@@marysmith7251 he’s hilarious. Perfect videos to motivate through a fast.
What results are you going for with fasting?
I hear ya! Did a 48 hour fast back in October and loved it. Looking forward to another soon. Want to shoot for 7 days next time, but I’d be happy to hit 5 days.
Did you know you can "cold smoke" your own salt? I do. I also cold smoke some meats, like jerky. Tastes the same as if it were smoked regularly, but way less hassle.
Edit: I make my own lump charcoal using a tracking solar concentrator retort (pyrolytic furnace).
Love your fish cutting board. Where can i order one of those. Thanks! Also love your videos!
I have no idea because this one was a clearance special at TJ Maxx. I am working on getting a wooden making company to make one for my viewers. Stay tuned! 😎👍🏽
Looks absolutely delicious ! Do you freeze it so it doesn’t cook as fast ?
Yes
Have you considered using sous vide? I'm experimenting with it, and have made the most juicy steaks I've ever made before with it.
I have used it, and I have made videos on it. It’s been a long time. I didn’t really care for it, and I didn’t care for cooking against plastic either. I know they say it’s OK, but they have said a lot of things were OK that are not OK.
Would love to see you doing some reverse searing. It’s my preferred way to cook any steak. I know you don’t like to spend too much time cooking it, but reverse searing won’t take much longer than this process.
I plan to try that with the Kamado grill 😎👍🏽
Not done enough for me but you have a good looking steak there. I ate a 2lb pork smoked steak today. It’s about 2” thick and smoked with just dry rub about 6 hours. They said they cut slices off a pork butt fresh every morning.
Amazing looking Steak!!
🤤🥩💧🧂💨
I really think you'd enjoy sous vide steak! pick up an Anova Sous Vide and heat the water to 125. bag up the steak, toss it in for an hour then grill it or pan sear it to get the crust. There is a ton of videos out there on sous vide steak. no grey line, perfectly cooked steak no matter how thick
I need to tell Something. Last year I had a coworker who looked exact Like you. He was so mean and eventually by lying forced me Out of the company. When i started to watch your Videos, I was so bitter because on the one Hand, I was interested in watching your Videos, but on the other Hand, I hated to see "his" face. Now that I watch your Videos for a few weeks, and see how positive and nice you are, I start to really enjoy your Videos. It seems Like you Changed my bitter thoughts about that coworker because, everytime when i watch your Video, I feel more Peaceful with him. I know that maybe it makes No Sense. But with seing the one face being so nice, makes the Actions of the other face less painful. I wanna thank you for that 🙏🏻 sorry for my Bad english, I Hope you understand what i was trying to say 🙂
I understand completely, and it is beautiful and amazing. Thank you for sharing that. Bitterness only hurts you not the person who you’re bitter toward. I am so glad to be a part of your healing in this area. 🙏🏽
I think what happens to the meat when you freeze it like that is that the internal fluids freeze up but the outer surface dehydrates a bit which makes it brown better. For grilling, you should reach out to Guga Foods. He has done a lot of collabs with different RUclipsrs and knows his stuff when it comes to grilling.
I’ll look into Guga foods 😎👍🏽 Thank you for the suggestion
I just realized I wasn't subscribed! I could've sworn I subbed a long time ago.
I’ve noticed that with a few people. I wouldn’t be surprised if I was being shadow banned. 🤷🏻
Great content!
Steaks > Cakes
Cast Iron or BBQ Grill (my fav) ONLY for me .!!!! Love my air fryer but it has its place for other meats (wings ,bacon ) Proper tool for the JOB equals proper results !!!
Looks good, 120 seems like a lower temperature than you usually cook steak at?
It still cooks when resting.
That looks delicious and beautiful 🥩
That cowboy steak looked amazing. We do them on the grill but I want to cook in my air fryer next time. Where did you buy that little rounded knife used to remove the bone? Thanks for your videos!
It came with this Tasty brand knife set my mother-in-law got me for Christmas 2021. It’s on Walmart.com as “Tasty 15 Piece Stainless Steel Knife Block Set, Multi-color”
@Ferrigno Freedom .. found it! How are the rest of the knives in the set?
@@vtgirl1969 the steak knives are good, and the large chefs knife, and I like the small green one too because I sometimes use it with my wood plate for cutting meat; the steak knives are like saws. The other ones I never seem to need or use. I’d love a high end knife set, but I’m thankful to have this one while we’re still camping out waiting for our house build.
🎥 I couldn’t help think of Cipher from the matrix when dining on steak 🥩 with agent Smith 😎
I actually said that at one point, I think I edited it out to keep the length down. 😄
Your knife 😳😂🔪
Dante are you doing omad? Still loosing weight maintaining? Just curious. I'm pregnant so not wanting to loose weight but to feed my body what it needs to grow my precious baby ,first pregnancy carnivore and finding it brilliant. I did have aversion the first few weeks so was eating what I could which wasn't carnivore like oatmeal and jacket potato with tuna mayo but now I can and I crave meat I'm eating it. Found I have no morning sickness at all eating like this, my energy levels are high too. When I was struggling at the start I was in bed for 7pm and napping in the day, non of that now. Aiming to do the rest of this pregnancy carnivore, keeping it on the DL as I know people will worry but I know what is right for me and baby and this way of eating is it!! I'm eating twice and I'm done...my other 3 pregnancies I was eating all day long never satisfied especially with my 3rd when I was vegan!! I can't wait to see the difference in how my baby is, their weight and alertness. Carnivore , jab free, pharma free, natural baby!!
Sorry that was a long comment, I just find it easy to comment on your videos. I've been watching you for at least a year now and love seeing you progress and sharing my journey too!
I do OMAD occasionally, but it’s not planned. I mostly eat when I’m hungry, and usually that’s twice a day. I’ve not thought about losing more weight since I hit 175 lbs back in February; I NEVER thought I could get down to my high school wrestling weight of 189! Lately I’ve been hovering between 180-183 lbs. the only concern I have is tightening up loose skin and getting back on track with strength training. Im hoping to do some longer fasts for that soon. I still walk 3-4 miles a day at work, usually pushing a cart across carpet so the workout is still good, but sadly I can’t record at work. I really did some damage to my back when I worked at UPS over the holidays and I’ve been slow to recover, but I just started seeing a chiropractor again, and I’ve been getting massage once a month since February. My wife and I started today doing a 10 min yoga stretching session this morning, so I’m finally on over the hump on the resting part of my recovery, and hope to bring back some encouraging exercise videos soon.
God bless you and your children. I wish you health and happiness 🙏🏽
@@FerrignoFreedom I think that's the best isn't it eating when hungry. Gets you really intune with your body rather than routine eating rituals. It's amazing that you have lost all that weight you look fantastic for it! I hope you continue to recover and get back into your strength training ,that's something I love also and have continued to do throughout my pregnancy
Can you please share the link or name of the big knife you used to cut the meat after it was cooked? Thank you!
Coolina Knife: amzn.to/40vTBPA
What is a reccomended brand of airfryer price not an issue
None of them seem to last too long as much as I use them, but I like the Dreo ChefMaker for simplicity and properly cooked steaks each time. I have several videos on it. 😎👍🏽
Thank you for the doggie information l LVCIDDD
Frozen? Truly not judging but have never heard of nor seen this technique. One question. Why frozen? What is the logic behind cooking a 2" thick frozen RibEye when there are so many other proven techniques (reverse sear for one)? Genuinely curious. Thank You
Hey I wanted to ask you a question about your training. I don't know if I want to go to pure carnivore, but was considering a ketogenic diet which to my understanding is what carnivore is (being in a ketogenic state). Everything I've read says that this will have a negative impact on intense training. Have you been hit with horrible fatigue from intense exercise or no?
Horrible fatigue, no, but I do sleep more at night than I did before I started exercising regularly.
Good stuff man, I'd recommend trying a cheap sous vide machine. It is the BEST. Perfect temp eveytime and just needs a quick sear when done. Carnivore on 🥩 🥩
I have, I wasn’t impressed and didn’t care for cooking in plastic no matter how safe people say it is. I am still open to trying it again, but I’m taking a bit of a wait and see approach to the data on the plastic issue.
I still appreciate the suggestion and you watching and commenting 😎👍🏽
@@FerrignoFreedom Right on and no worries. Thanks for sharing your journey which i know personally it helps so many people - Carnivore on
brother...i will say that it would be hard to fake your reaction at 10:03. i have had that reaction before with a steak many times...and i know it well. that is not a look someone gets from eating broccoli. i have eaten some very very good veggies in my day, but there is nothing that can compare to the visceral bliss that comes from eating a perfectly cooked rare steak. i haven't watched a lot of your videos, but congratulations on your progress. looking great brother.
Thank you 🙏🏽
Sorry if you have already answered this, but where do you get your meat? Do do grass fed and finished?
ruclips.net/video/LQsp2UrhAqg/видео.html
I’m not 100% there yet because I haven’t been able to get a regular cycle for ordering whole beefs, plus I eat a lot more ribeye than I can get buying whole cows. This video should shed some light on my grass fed/finished source 😉👍🏽
Thanks. You’re the man!
Have you ever tried Waygu Beef which is suppose to have the more healthier meat and fat?
I’ve had Wagyu burger. I didn’t think it was anything too special.
@@FerrignoFreedomI think they are great! Get crispier!
I'm back for a second comment. I homestead in North Texas and build wind turbines that make electricity, so I am over-aware at how much we take for granted having mains electricity. That said, I don't (won't) have an electric air fryer, HOWEVER, I have come up with a way to improve on the taste of a cooked ribeye steak (is that even possible?)
Let it get cold, THEN eat it. You'll see.
Yes, over night in the fridge is perfect.
What air fryer do you use please?
I believe this was using a PowerXL, there’s a link in the description
How much do you eat in a day? Do you watch calorie intake?
I have not counted calories at all. I usually eat about 2 pounds a day on average, sometimes less sometimes more. I only eat when I’m hungry. The only thing I’ve really done to follow. Any kind of macros is to up the fat intake by using suet tallow. If I can get some cut fat from the butcher, I’ll eat that too.
Dante, did you have arthritis before carnivore? If so which joints and has it completely gone away?
I do not have arthritis.
@@FerrignoFreedom ok so that’s why I’ve never heard you talk about it. I guess since I have it I just expect everyone else does too.
@@CForged I had joint pain before starting Lion diet, but I’ve never been diagnosed with arthritis. I will say that when I’ve strayed from lion diet I’ve experienced a return of joint pain, and it usually takes a few weeks of strict ruminant meat to get it to go away again. It’s an inflammatory response to other foods from what I’ve been able to learn about it.
@@FerrignoFreedom thank you for clarifying!
Still looking for air fryer you use with Sous vide! Not easy to find!
I assume you’re referring to this one that has a sous vide flavor setting that mimics sous vide cooking with a lot less cooking time. dreo-chefmaker-combi-fryer.kckb.st/d1d9043e, but my other model (below) also has a sous vide setting. I assume it works the normal way sous vide is done, but I’ve never used that setting so I don’t know for certain: amzn.to/3s1MVtv (I have the 6 Qt Standard Model)
Hi, 1st time here. How can I do carnivore when meat is so expensive nowadays. Do you eat chicken?
I do it by buying good meat in bulk when it’s on sale, and by buying whole/half cows from local ranchers. I never eat out, and I don’t waste any food. I also quit a lot of other expensive bad habits thanks to this way of eating. I’m also no longer on any medication‘s, and I’m very selective about any supplementation. I eat beef and lamb, almost exclusively, mostly beef. I do not eat chicken and though I tried some pork recently I had to stop. Ruminant animals have been the key to my success.
Ferris Bueller would have gone carnivore ✌🏼
Can you make a good steak from frozen with air fryer at only 200⁰C or 400⁰F? Because that's what most air fryer can do in here....
I believe it will need to be over an inch and a half thick (perhaps 2”) to achieve the desired crispness and juiciness. I will try it again myself for that reason and share the results.
@@FerrignoFreedom ok will wait for your experiment thank you
We bought a smokless airfryer from Costco "gourmia" , smokes like crazy, trips all two of our smoke detectors every time.
Return
😆 I don’t blame you, Ssoke from an air fryer would be a big concern for me unless it was loaded with fat.
Hello Dante, can you maybe hook us up with videos of defrosted man size steaks done in the air fryer?
What kind of air fryer do you use ?
PowerXL
PowerXL Air Fryer: amzn.to/3s1MVtv
Hi Dante, I am not seeing the stainless steel grate, could you put the link to it in a reply to me? Thanks!
The link is in the description
It's not on my phone, only see thermostats.
Stainless steel tray and silicone mat set: amzn.to/3HPQXN0
Any concearns with teflon air fryer
I have my reservations and I talk about them in my first video talking about this air fryer. It is however using a newer formula that’s supposed to be better. I’ve also requested the manufacturer make a stainless option to get a wider audience. 😎👍🏽
Have you tried sous vide ?
Yes.
😋
What's it like when cooked from not frozen, just out of the fridge
It cooks too fast to get as crispy on the outside.
Doesnt the steak heat up anyway while resting?
Yes
I would rather use my convection gas oven to cook a big piece like that
Time for a nap ...
😂
Meat helps mental health aswell lvciddd
Absolutely! 💯💯💯🥩💧🧂💨
The best steak I've ever made was a tomahawk. Nothing matches ..
I thought you said no 🧂
When did I say no salt? I’m a salt-oholic, lol. It has to be healthy natural salt though, not table salt. I only use Redmond salt mined in Utah from a ancient seabed (no modern shipping pollution).
You shouldn't give anything but a cow femur to dogs. Most bones are too soft for dogs as you said, and they splinter.
BE BETTER IF YOU SOUS VIDE IT FOR 2 HOURS AT 130 DEGREES
Tried it, didn’t like the result, but I’m still open to trying it again 😎👍🏽
so jyucy
Love the carnivore diet but I don’t understand when people say donuts, cream puffs, cannolis, and other delicious delights aren’t delicious or they don’t struggle on the cravings for it.
I struggled for a while early on, but now that stuff tastes awful to me. Especially pastries and breads.
3 months in and I don't miss that stuff at all.
I'm getting tired of ground beef. Rib eye in canada is 24$/lb so only an occasional treat.
I HATE the cheap dry cuts of meat. I'd do Rib eye every day if I could. Sick of bacon, and not big on pork or chicken. Running out of options.
@@cornstar1253 meat prices are ridiculously over inflated everywhere, some countries are way worse than others. All I can say is the more we buy from local ranchers, the more pressure we put on the big meat packing companies that control the industry pricing. Sometimes you got to do what you Gotta do to get the meat you need, but when they put stuff on sale, I buy as much as I can. Rib roasts (can be cut into ribeye steaks) should be $6.99 a pound starting tomorrow at Publix (if not tomorrow next week). I’m hoping to fill my freezer. I wish you all the best in your search for fair pricing on quality meat 😎👍🏽🥩💧🧂💨
Bone broth helps keep the collagen up in the body! But from what I can see you have no sagging skin on your face.👍
Bloody legend 🤙🇦🇺