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CarnivoreAged Beef Ribeye with Charred Pine Needle Emulsion and Smoked Marrow Snow
An avant-garde exploration of the deep forest, pairing ultra-rich dry-aged ribeye with a bright, resinous pine needle emulsion and frozen, shaved smoked bone marrow that melts instantly on the tongue.
1g
net carbs
62g
protein
82g
fat
980
kcal
The keto read
1g net carbs per serving
An avant-garde exploration of the deep forest, pairing ultra-rich dry-aged ribeye with a bright, resinous pine needle emulsion and frozen, shaved smoked bone marrow that melts instantly on the tongue.
Ingredients
2 servings
protein
Dry-aged ribeye steak (45-day)600 g
marrow snow
Grass-fed beef marrow bones400 g
Oak wood chips (for smoking)1 handful
pine emulsion
Fresh organic pine needles (spruce or fir)50 g
Extra virgin avocado oil150 ml
Pasteurized egg yolks2 pieces
Apple cider vinegar10 ml
seasoning
Flaky sea salt10 g
searing
Grass-fed ghee30 g
Method
1
Soak the marrow bones in ice-cold salted water for 2 hours to purge impurities, then roast at 200C for 15 minutes until the marrow is softened but not completely rendered.
2
Scoop out the roasted marrow and place it in a shallow dish. Cold-smoke the marrow using a smoking gun or stovetop smoker with oak chips for 10 minutes.
3
Transfer the smoked marrow into a tightly sealed container and freeze at -20C for at least 4 hours until rock hard.
pine oil
4
Blanch the pine needles in boiling water for 10 seconds, shock in ice water, dry thoroughly, then blend on high speed with the avocado oil for 3 minutes until vibrant green. Strain through a coffee filter.
5
Whisk the egg yolks and apple cider vinegar together, then slowly drizzle in the green pine oil to emulsify into a thick, forest-scented mayonnaise. Season with sea salt and set aside.
6
Season the dry-aged ribeye generously with sea salt. Vacuum-seal the steak and cook in a water bath at 53C (127.4F) for 2 hours.
7
Remove the steak from the vacuum bag and pat thoroughly dry with paper towels. Heat a heavy cast-iron skillet over high heat until smoking.
8
Add the ghee to the pan and sear the steak for exactly 45 seconds per side to develop a deep, deeply caramelized crust without overcooking the interior. Rest for 5 minutes.
9
Slice the steak. Plate by sweeping a vibrant green stroke of the pine needle emulsion across the dish, placing the warm beef slices on top.
10
Directly before serving, use a microplane to shave the frozen, smoked bone marrow over the hot steak, creating a delicate, melting drift of savory snow.
The keto read
Why this lands at 1g net carbs
Built almost entirely from animal foods — no sugar, starch, or high-carb plants — so the carb count stays effectively at zero. With 62g protein and 82g fat per serving, it reads as a clean carnivore plate.
Common questions
Is Aged Beef Ribeye with Charred Pine Needle Emulsion and Smoked Marrow Snow keto?▾
Aged Beef Ribeye with Charred Pine Needle Emulsion and Smoked Marrow Snow has 1g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Aged Beef Ribeye with Charred Pine Needle Emulsion and Smoked Marrow Snow?▾
980 calories, 62g protein, 82g fat, and 1g net carbs per serving.
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