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CarnivoreReverse-Seared Wagyu Flat Iron with Black Garlic Bone Marrow Butter and Crispy Tendon Crackling
An avant-garde exploration of beef textures combining ultra-marbled Wagyu, the deep umami of fermented black garlic, and the kinetic crunch of puffed tendon crackling.
2g
net carbs
68g
protein
94g
fat
1120
kcal
The keto read
2g net carbs per serving
An avant-garde exploration of beef textures combining ultra-marbled Wagyu, the deep umami of fermented black garlic, and the kinetic crunch of puffed tendon crackling.
Ingredients
2 servings
Protein
A5 Wagyu Flat Iron steak450 g
Crackling
Beef tendon100 g
Bone Marrow Butter
Beef marrow bones (canoe cut)2 pieces
Black garlic cloves3 pieces
Grass-fed unsalted butter (softened)50 g
Finishing
Maldon sea salt flakes5 g
Frying
Smoked beef tallow300 ml
Method
1
Prick the beef tendon with a fork, then sous vide at 90C (194F) for 12 hours until fully gelatinized. Dehydrate the cooked tendon in an oven at 65C (150F) for 8 hours until bone-dry and glass-like.
2
Roast the canoe-cut marrow bones at 200C (400F) for 15 minutes until the marrow is bubbling and lightly browned. Scoop out the warm marrow and emulsify it with the softened butter, black garlic cloves, and a pinch of salt using a hand blender until perfectly smooth. Chill until firm.
3
Heat the smoked beef tallow in a deep pot to 195C (385F). Drop the dehydrated tendon shards into the hot fat; they will puff instantly into airy, white crackling sheets. Remove immediately and season with salt.
4
Vacuum-seal the Wagyu flat iron with a touch of beef tallow. Sous vide at 52C (125.6F) for 2 hours to render the intramuscular fat while keeping it rare.
5
Remove the steak from the bag, pat completely dry, and sear in a smoking-hot cast-iron skillet for 45 seconds per side to develop a dark, even crust. Let rest for 5 minutes.
6
Slice the Wagyu against the grain, top with generous discs of the black garlic bone marrow butter, and crown with the shattered crispy tendon crackling before serving.
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 Reverse-Seared Wagyu Flat Iron with Black Garlic Bone Marrow Butter and Crispy Tendon Crackling keto?▾
Reverse-Seared Wagyu Flat Iron with Black Garlic Bone Marrow Butter and Crispy Tendon Crackling has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Reverse-Seared Wagyu Flat Iron with Black Garlic Bone Marrow Butter and Crispy Tendon Crackling?▾
1120 calories, 68g protein, 94g fat, and 2g net carbs per serving.
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