USDA Prime Ribeye: https://www.meatyousoon.com/collections/beef/products/1kg-usa-prime-ribeye-chilled
Ribeye 101:
The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which runs down the spine and doesn’t do too much work, giving it a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an ‘eye’ of fat in the middle, hence the steak’s name), which when cooked melts and renders into the steak. This provides extra beefy flavour and a juicy, moist and tender texture.
A rib-eye steak can come anywhere from the sixth to the twelfth rib, and which end it comes from should dictate how it should be cooked. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). It contains some of the fat cap along with a nice amount of marbling.
How to cook that perfect ribeye steak??
This is the classical method of cooking steak and the best way to learn how you like your steak cooked. Unlike leaner steaks such as fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and flavour the meat.
1. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature.
2. Season the steak generously. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage.
3. Make sure your frying pan is hot. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak).
4. After flipping the steak for the first time, add the butter with the thyme and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly
5. Remove the steak from the pan and leave to rest for 5 minutes. Resting time allows the steak to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices when slicing.
6. Slice the steak across the grain, season and serve up with your choice of sides and sauce.
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#meatyousoon #ribeye #steak
Credits: Great British Chefs
🥦🥕🌽
INGREDIENTS
1. 2 large heads cauliflower
2. 60ml extra-virgin olive oil
3. 1/2 tsp. garlic powder
4. 1/2 tsp. paprika
5. Salt
6. Ground round black pepper
7. 2 30g shredded cheddar
8. Ranch dressing, for drizzling
9. 8 slices cooked bacon, crumbled
10. 2 tbsp. finely chopped chives
🔥🔥🔥
INSTRUCTIONS:
1. Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lie flat on cutting board. (Leave the core intact!)
2. Cut each cauliflower into thick “steaks” about 2cm thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
3. Heat a grill or grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melted.
4. Toss any extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
5. Drizzle cauliflower with ranch dressing, then sprinkle cooked bacon and chives on top.
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#meatyousoon #cauliflower #potato #grill
Credits: Delish
🥣🥣
INGREDIENTS (SERVES 6 TO 8):
Main:
1. 30g cup doenjang (Korean soybean paste)
2. 2 Tbsp gochujang (Korean chili paste)
3. 2 Tbsp toasted sesame oil
4. 1/2 Tbsp honey
5. 2 tsp toasted sesame seeds
6. 1/2 tsp minced garlic
7. 10g ounces onion, thinly sliced
8. (optional) 2 Tbsp walnuts (or your choice of nuts and seeds) – this will add nuttier flavor and creamier texture.
Garnish:
(optional) green onion, thinly sliced
(optional) minced chilies, finely diced
(optional) toasted sesame seeds
INSTRUCTIONS:
1. Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min.
2. Transfer the sauce into a serving bowl. Garnish with the green onion and sesame seeds.
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#meatyousoon #ssamjang #koreanbbq#koreansauce
Ingredients:
1. 2 lemons (quartered)
2. 70-100g sugar
3. 800ml water
Instructions:
Follow the thermomix instructions, pop them in and crank up the speed!
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#meatyousoon #lemonade
]]>https://www.meatyousoon.com/collections/fruits
Ingredients:
1. 300g bananas
2. 200g dragon fruit
Peeled in chunks and frozen overnight.
Instruction:
Follow the thermomix instructions and crank the speed levels!
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#meatyousoon #instant #icecream #fruits
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🔥BUFFALO CAULIFLOWER🔥
INGREDIENTS:
1. 95g all-purpose flour
2. 1 teaspoon paprika
3. 2 teaspoons garlic powder
4. 1 teaspoon salt
5. ½ teaspoon pepper
6. 180ml milk
7. 1 head cauliflower
8. 70g buffalo sauce or hot sauce
9. 2 tablespoons coconut oil or vegetable oil
10. 1 tablespoon honey
INSTRUCTIONS:
1. Preheat the oven to 230˚. Line a baking sheet with parchment paper.
2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated.
4. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
5. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
6. ENJOY!
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#meatyousoon #ketosnack #keto #cauliflower#buffalosauce
🥣
INGREDIENTS:
1. 1 Tbsp ketchup
2. 2½ tsp Worcestershire sauce
3. 1½ tsp oyster sauce
4. 1⅛ tsp sugar
🥣
INSTRUCTIONS:
Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.
🥣
To Store:
You can store in an airtight container and keep in the refrgerator for up to 2-3 weeks or freezer for 3-4 months.
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#meatyousoon #tonkatsu #sauce
🍖🥓
INGREDIENTS:
1. 1kg Kurobuta pork loin
2. Salt
3. Ground black pepper
4. 2 tbsp all-purpose flour (plain flour)
5. 1 egg
6. 60g Panko (Japanese breadcrumbs)
7. Neutral-flavored oil (vegetable, canola, etc)
🔥🔥🔥
INSTRUCTIONS:
1. Spray regular panko with water and leave for 15 minutes. (trick to make it juicy inside and crispy outside)
2. Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound.
3. Mold the extended meat back into original shape with your hands. Season with salt and pepper.
4. In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.
5. Dredge the meat in flour and remove excess flour.
6. Dip in egg mixture.
7. Dredge in panko. After removing excess panko, press gently. While deep frying panko will “pop up” so at this moment they don’t have to be fluffy.
8. Heat oil in a wok over medium high heat.
9. Deep fry for 1 minute on one side and flip to cook the other side for 45seconds to a 1 minute.
10. Now take the Tonkatsu out and get rid of the oil by holding Tonkatsu vertically for a few seconds. After resting for 4 minutes, deep fry Tonkatsu again for 1 minute (about 30 seconds each side).
11. Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Cut Tonkatsu into 3 large pieces (see below) by pressing the knife directly down instead of moving back and forth. This way the breading will not come off. Then cut again in between. Transfer to a plate and serve immediately.
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#meatyousoon #tonkatsu #japanese #kurobuta #pork #loin
INGREDIENTS
🍖For the ribs:
1. 1.8kg Short Ribs -> request short ribs chunks from us instead of slices
2. 2 teaspoons salt
3. 1 teaspoon black pepper
🥣 For the sauce:
1. 230ml ketchup
2. 90g dark brown sugar
3. 1.5 tablespoons cider vinegar
4. 1.5 tablespoons Worcestershire sauce
5. 1.5 tablespoons Dijon mustard
6. 1.5 teaspoons chili powder
7. 3/4 teaspoons garlic powder
8. 1/4 teaspoon pepper
INSTRUCTION 🔥
1. Preheat the oven to 150 degrees celcius.
2. Season the ribs all over with salt and pepper, then arrange in a baking dish.
3. Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
4. Pour 2/3 of the sauce all over the ribs. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the baking dish with aluminium foil and roast for 2-1/2 hours.
5. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned.
6. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
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#meatyousoon #ribs
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🥦🍎🌽
Keto hamburger patties with creamy tomato sauce and fried cabbage recipe:
Ingredients:
🍗 Hamburger patties 🍗
1½ lbs ground beef
1 egg
3 oz. crumbled feta cheese
1 tsp salt
¼ tsp ground black pepper
2 oz. fresh parsley, finely chopped
1 tbsp olive oil, for frying
2 tbsp butter, for frying
🍅 Tomato Sauce 🍅
800g crushed tomatoes
120g chopped onions
1 chopped garlic clove
50g extra virgin olive oil
1 tsp sugar
½ tsp salt
🥦 Fried green cabbage 🥦
1½ lbs shredded green cabbage
4½ oz. butter
salt and pepper
Instructions:
🍗 Hamburger Patties:
1. Add all ingredients for the hamburgers to a large bowl. Blend it using a wooden spoon or your clean hands. Don't over mix since that can make your patties tough. Use wet hands to form eight oblong patties.
2. Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned a nice color. Flip them a few times for even cooking.
🍅 Tomato sauce:
1. Sauté chopped onions and garlic before adding in tomatoes, sugar and salt for another 20mins.
🥦 Butter-fried green cabbage:
1. Shred the cabbage finely using a food processor or sharp knife.
2. Add butter to a large frying pan.
3. Place the pan over medium high heat and sauté the shredded cabbage for at least 15 minutes or until the cabbage is wilted and golden brown around the edges.
4. Stir regularly and lower the heat a little towards the end. Add salt and pepper to taste.
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#meatyousoon #keto #cabbage #tomatoes
1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2.Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3.Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
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#meatyousoon #potatoes #hashbrown #macdonalds
You can do it with almost any fruits!
🍎🍓🍐🍏🍍🍌🍉🍇🍋🥝
General Guideline:
INGREDIENTS
1. Fresh fruit (apples, pears, grapes, watermelon, kiwi etc.)
2. Water
3. Lemon juice
4. Sugar (if needed)
5. Spices such as cinnamon and nutmeg (optional)
🍎🍓🍐🍏🍍🍌🍉🍇🍋🥝
INSTRUCTIONS
1 If you working with stone fruit, take out the pits, chop the fruit.
If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.
2. Taste the fruit before proceeding. If they are very sweet you will not need to add any sugar. If still a little tart, you may need to add some sugar in the next step.
🔥🔥🔥
3. Place fruit in a large saucepan. Add 30ml of water for every 120g of chopped fruit.
Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through.
4. Mash up the fruit in the pan.
Taste the fruit and determine what and how much sugar, lemon juice, or spices to add.
🍋
Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor.
5. Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more).
🍇🍇🍇
6. Put the purée in a blender or food processor until it is very smooth.
Taste again and adjust sugar/lemon/spices if necessary.
7. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined baking sheet to 0.2 to 0.5cm thick.
8. Place the baking sheet in the oven.
Heat the oven to a low 60°C, switch to the convection setting if you have it. You can use a dehydrator too.
Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather (overnight possible).
9. When the fruit leather is ready, you can easily peel it up from the plastic wrap.
To store it, roll it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.
🍇🍇🍇
Note for Step 5: if you are working with grapes - strain the juice out of the mashed grapes to make grape juice. Force what is left behind, after straining, through a food mill, to make the purée for the next step.
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#meatyousoon #fruits #fruitleather
https://www.meatyousoon.com/products/cherry-tomatoes-350g?_pos=1&_sid=1cc529a7a&_ss=r
🥗🥗
INGREDEINTS:
1. 3 tbsp olive oil
2. 450g cherry tomatoes
3. 1 tsp sea salt
4. ½ tsp ground black pepper
5. 60g finely chopped scallions
6. 1 tbsp red wine vinegar
🥣🥣
INSTRUCTION
1. Brush the tomatoes with oil to cover and sprinkle with spices.
2. Cook on the grill, or bake in the oven until the tomatoes have browned a bit.
If using the oven, bake at 225°C for about 15 minutes. Stir and turn the oven off, but leave the tomatoes to bake a little longer—about 10 more minutes.
3. Plate and sprinkle chopped scallions on top. Drizzle with vinegar and the rest of the olive oil. Let rest so the flavors mingle; serve the salad lukewarm or cold.
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#meatyousoon #fresh #vegetables #cherrytomatoes
#salad #keto
https://www.meatyousoon.com/products/200g-wagyu-chips?_pos=1&_psq=wagyu%20ch&_ss=e&_v=1.0
These beef chips will contain enough marbling for your Gyudon!
INGREDIENTS:
1. 1 sliced onion
2. 2 sliced green onions/scallions
3. 340g thinly sliced beef
4. 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
5. 3 large eggs (beaten, optional)
SAUCE:
1. 2 tsp sugar
2. 2 Tbsp sake
3. 2 Tbsp mirin
4. 1 Tbsp soy sauce
TO SERVE:
3 cups cooked Japanese short-grain rice
INSTRUCTIONS:
1. Heat the oil in a large frying pan over medium high heat and cook the onions until tender.
2. Add the meat and sugar and cook until no longer pink.
3. Add sake, mirin, and soy sauce.
4. Reduce the heat and simmer for 2-3 minutes.
5. If you like to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook covered until the egg is done. Add the green onion right before removing from the heat.
6. Place the beef and egg on top of steamed rice, pour the desired amount of cooking sauce, and top with green onion
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#meatyousoon #wagyu #angus #wagyuchips #gyudon
Credits: Namiko Chen
https://www.meatyousoon.com/collections/vegetables
🥗🥗
INGREDIENTS
1. 1 small head broccoli , cut into bite-size florets
2. 2 tablespoons peanut oil (or vegetable oil)
3. 2 cloves garlic , minced
4. 2 teaspoons minced ginger
5. 1/2 white onion , sliced
6. 2 carrots , sliced
7. 113g mushrooms, sliced
8. 227g can bamboo shoots, drained
9. 1 cup snow peas
🥣
SAUCE
1. 1 tablespoon soy sauce
2. 1/4 teaspoon of salt
3. 1/4 cup chicken broth (or water)
4. 2 teaspoons cornstarch
5. 1 teaspoon sesame oil
🔥🔥🔥
INSTRUCTIONS:
1. Mix all the sauce ingredients together in a small bowl
2. Add 1/4 cup water into a large nonstick skillet (or a wok) and heat over medium high heat, until water is boiling.
3. Spread the broccoli in the skillet and cover it. Let cook until it just starts to get tender, 1 minute or so. Transfer broccoli to a plate. Wipe the remaining water with a few paper towels held in a pair of tongs.
4. Add the oil and turn to high heat. Add garlic and ginger. Stir a few times to release the fragrance.
Add the onion, carrot, bamboo shoots and mushroom. Cook and stir for 1 minute, until the veggies just start to turn tender but are still crisp.
5. Add back the cooked broccoli.
6. Stir the sauce again to dissolve the cornstarch completely. Pour sauce into pan. Quickly stir a few times to mix well.
7. Remove pan from stove and carefully taste the vegetables. To adjust seasoning, add a pinch of salt and stir to mix well again, if needed.
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#meatyousoon #vegetables #fresh
🥩🤤🔥🍳
INGREDIENTS:
1. 4 pork slices
2. Salt
3. 1 tablespoon all-purpose flour
4. 1 teaspoon chili powder
5. 1 teaspoon garlic powder/minced garlic
6. 1 teaspoon onion powder/finely chopped onion
7. 1/2 teaspoon smoked paprika
8. 1/2 teaspoon ground black pepper
9. 1 tablespoon olive oil
10. 1 cup chicken stock
11. 1 tablespoon apple cider vinegar
12. 2 teaspoons honey or brown sugar
13. 1 tablespoon butter
14. 2 tablespoons chopped fresh parsley, optional
🔥🍳🔥
INSTRUCTIONS:
1. Mix the flour, salt, pepper chili powder, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the pork loins and wait for 30mins.
2. Pat the pork loins dry.
3. Heat the oil in a medium skillet over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
4. Flip the pork, reduce the heat to low then cover the skillet with a lid. Cook 6 to 10mins. It is done when cutting into the chops, the juices run clear.
🥘🥘🥘
Sauce:
1. Increase the heat to medium-high then add the chicken stock, vinegar, and honey.
2. Bring to a simmer and cook until reduced by half.
3. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
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#meatyousoon #porkloin #porkchop #promotion
🥓
Ingredients:
1. 1.2kg Short Ribs
2. 150ml soy sauce
3. 140ml water
4. 3 tablespoons white vinegar
5. 30g dark brown sugar
6. 2 tablespoons white sugar
7. 1 tablespoon black pepper
8. 2 tablespoons sesame oil
9. 30g minced garlic
10. ½ large onion
🔥
Instructions:
1. Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved.
2. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
3. Preheat grill or pan for medium-high heat.
4. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill or pan until the meat is no longer pink, 5 to 7 minutes per side.
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