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CarnivoreBlack Garlic Miso Bone Marrow Glazed Ribeye with Crisp Nori Ash Tendon
An ultra-rich, umami-dense masterpiece pairing sous-vide wagyu ribeye with a slow-rendered black garlic miso marrow butter and shattered beef tendon cracklings.
2g
net carbs
68g
protein
94g
fat
1120
kcal
The keto read
2g net carbs per serving
An ultra-rich, umami-dense masterpiece pairing sous-vide wagyu ribeye with a slow-rendered black garlic miso marrow butter and shattered beef tendon cracklings.
Ingredients
2 servings
Protein
Wagyu Ribeye (A5 or MS9+)600 g
Marrow Butter
Beef Marrow Bones (canoed)4 pieces
Black Garlic Cloves4 pieces
White Miso Paste (low carb)10 g
Grass-fed Unsalted Butter50 g
Tendon Crackling
Dehydrated Beef Tendon50 g
Tallow (for deep frying)500 ml
Plating
Nori Sheets (toasted and powdered to ash)2 pieces
Maldon Sea Salt5 g
Method
1
Vacuum seal the wagyu ribeye with a pinch of salt and sous vide at 54C (129F) for 2 hours to achieve perfect edge-to-edge medium-rare.
2
Roast the bone marrow bones at 200C (400F) for 20 minutes until the marrow is bubbling and soft.
3
Scrape the warm marrow into a high-speed blender; add the black garlic, miso paste, and grass-fed butter, blending until completely emulsified and smooth, then chill until slightly firm.
4
Heat the tallow in a deep pot to 195C (385F) and flash-fry the dehydrated beef tendon for 5 seconds until it puffs violently into a crispy crackling, then drain and dust immediately with the nori ash.
5
Remove the wagyu ribeye from the bath, pat bone-dry with paper towels, and sear in a smoking-hot cast-iron skillet for 45 seconds per side to develop a deep, mahogany crust.
6
Rest the steak for 5 minutes, slice into thick pieces, drape generously with the black garlic miso bone marrow butter, and top with the shattered nori-dusted tendon cracklings and flaky Maldon salt.
The keto read
Why this lands at 2g net carbs
The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 68g protein and 94g fat, it sits comfortably inside a ketogenic day for most people.
Common questions
Is Black Garlic Miso Bone Marrow Glazed Ribeye with Crisp Nori Ash Tendon keto?▾
Black Garlic Miso Bone Marrow Glazed Ribeye with Crisp Nori Ash Tendon has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Black Garlic Miso Bone Marrow Glazed Ribeye with Crisp Nori Ash Tendon?▾
1120 calories, 68g protein, 94g fat, and 2g net carbs per serving.
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