Ingredients

• 1 bone-in ribeye, at least 1.5 inches thick
• Coarse kosher salt
• Beef tallow or butter

Method

1. 1

   Season the ribeye generously with coarse salt on all sides. Let it rest uncovered in the fridge for at least 1 hour, or overnight.

2. 2

   Preheat your oven to 250°F. Place the steak on a wire rack over a baking sheet.

3. 3

   Roast until the internal temperature reaches 105°F — about 45–55 minutes depending on thickness.

4. 4

   Pull the steak and rest it while you heat a cast iron skillet over the highest heat possible for 5 minutes.

5. 5

   Add a tablespoon of tallow to the screaming-hot pan. Sear the steak 60–90 seconds per side, pressing firmly for full contact.

6. 6

   Sear the edges too. Rest 5 minutes. Slice against the grain. Eat immediately.

Ingredients

• 1 NY strip steak, 1–1.5 inches thick
• Coarse salt
• 2 tbsp beef tallow
• 3 tbsp unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme

Method

1. 1

   Salt the steak heavily on all sides. Refrigerate uncovered overnight, or at minimum 1 hour.

2. 2

   Bring the steak to room temperature for 30 minutes before cooking.

3. 3

   Heat a cast iron skillet over high heat until smoking. Add tallow.

4. 4

   Sear the steak 2 minutes per side without moving it.

5. 5

   Reduce heat to medium. Add butter, garlic, and thyme. Tilt the pan and baste the steak continuously for 90 seconds.

6. 6

   Rest 5 minutes on a wire rack. Slice and serve.

Ingredients

• 1 tomahawk ribeye, 2–2.5 inches thick (approx. 2.5 lbs)
• Coarse kosher salt — be generous

Method

1. 1

   Salt the tomahawk heavily on all sides and edges. Refrigerate uncovered for at least 2 hours, ideally overnight.

2. 2

   Preheat oven to 250°F. Place on a wire rack over a sheet pan.

3. 3

   Roast until internal temperature hits 110°F — roughly 60–75 minutes.

4. 4

   While the steak rests, build a charcoal fire and let it get as hot as possible.

5. 5

   Grill the tomahawk directly over the coals, 60–90 seconds per side, rotating for even crust.

6. 6

   Rest 10 minutes. Slice off the bone first, then cut against the grain. Serve with the bone on the board.

Ingredients

• 1 whole packer brisket (12–15 lbs)
• Coarse kosher salt
• Coarse black pepper
• Oak wood chunks or logs

Method

1. 1

   Trim the fat cap to about 1/4 inch. Season aggressively with equal parts salt and pepper on all sides.

2. 2

   Let the brisket rest at room temperature for 1 hour before cooking.

3. 3

   Set your smoker to 225°F with oak wood. Place the brisket fat-side up.

4. 4

   Smoke until the bark is dark and set — about 8–10 hours. Do not wrap until the bark is firm and doesn't smear.

5. 5

   Wrap tightly in butcher paper (not foil). Continue cooking until internal temp hits 200–205°F and the probe slides in like butter.

6. 6

   Rest wrapped in a cooler for at least 1 hour, ideally 2. Slice against the grain. The flat thin, the point thick.

Ingredients

• 3 lbs oxtail, cut into segments
• 2 marrow bones
• 2 tbsp beef tallow
• 8 cups water
• Coarse salt to taste

Method

1. 1

   Pat the oxtail dry. Season with salt.

2. 2

   Heat tallow in a large heavy pot over high heat. Brown the oxtail in batches — hard sear, don't crowd the pan. 3–4 minutes per side.

3. 3

   Add marrow bones and water. Bring to a boil, skim the foam.

4. 4

   Reduce to a bare simmer. Cover and cook 4–5 hours until the meat is falling off the bone.

5. 5

   Season the broth aggressively with salt. Taste and adjust.

6. 6

   Serve in deep bowls. Drink the broth. Pull the meat off the bone with your hands.

Ingredients

• 6 oz 80/20 ground beef, divided into two 3 oz balls
• Coarse salt
• 1 tbsp beef tallow

Method

1. 1

   Heat a cast iron griddle or flat-top over the highest heat possible for 5 minutes.

2. 2

   Add tallow. Place a beef ball on the griddle.

3. 3

   Immediately smash it flat with a heavy spatula or burger press. Hold for 10 seconds.

4. 4

   Salt the top immediately. Cook 90 seconds until the edges are crispy and brown.

5. 5

   Flip once. Cook 30 more seconds. Repeat with the second ball.

6. 6

   Stack the two patties. Eat immediately — no bun required.

Ingredients

• 6 oz 80/20 ground beef
• 2 eggs
• 1 tbsp butter
• Salt and garlic powder

Method

1. 1

   Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Season with salt and garlic powder.

2. 2

   Once browned, push the beef to one side of the pan.

3. 3

   Add butter to the empty side. Crack in the eggs and fry to your liking.

4. 4

   Plate the beef in a bowl, top with the fried eggs. Eat immediately.

Ingredients

• 2 lbs skin-on pork belly
• Coarse salt

Method

1. 1

   Score the skin in a crosshatch pattern with a sharp knife, cutting through the skin but not into the fat.

2. 2

   Rub salt aggressively into the scored skin and all sides. Refrigerate uncovered overnight.

3. 3

   Preheat oven to 300°F. Place pork belly skin-side up on a wire rack. Roast for 90 minutes.

4. 4

   Increase oven to 450°F (or use the broiler). Blast for 15–20 minutes until the skin is blistered and crackling.

5. 5

   Rest 10 minutes. Slice and serve. The crackling should shatter when you bite it.

Ingredients

• 8 oz slab bacon, sliced 1/2 inch thick
• Coarse black pepper (optional)

Method

1. 1

   Slice the slab bacon into 1/2-inch thick pieces. Pat dry with paper towels.

2. 2

   Place the slices in a cold cast iron skillet in a single layer. Turn heat to medium-low.

3. 3

   Render slowly, flipping every 3–4 minutes. Don't rush it — low and slow builds flavor and keeps the fat from burning.

4. 4

   After 15–18 minutes the fat should be translucent and the edges deeply caramelized. Crank heat to medium-high for the final 2 minutes to crisp the edges.

5. 5

   Rest on a wire rack for 2 minutes. Hit with cracked black pepper if you want. Eat immediately.

Ingredients

• 4 lamb loin chops or rib chops
• Coarse salt
• 2 tbsp beef tallow

Method

1. 1

   Salt the lamb chops on both sides. Let rest at room temperature for 20 minutes.

2. 2

   Heat a cast iron skillet over high heat until smoking. Add tallow.

3. 3

   Sear the chops 2 minutes per side without moving them.

4. 4

   Sear the fat cap by holding the chops on their edge for 30 seconds.

5. 5

   Rest 5 minutes on a wire rack. Serve immediately.

Ingredients

• 3–4 strips thick-cut bacon
• 2–3 eggs
• Salt

Method

1. 1

   Place bacon in a cold cast iron skillet. Turn heat to medium-low.

2. 2

   Render the bacon slowly, flipping occasionally, until crispy — about 8 minutes. Remove and set aside.

3. 3

   Crack eggs into the bacon fat. Fry over medium heat, basting the tops with hot fat.

4. 4

   Season with salt. Serve with the bacon. Eat without apology.

Ingredients

• 4 eggs
• 2 tbsp unsalted butter
• Salt
• Crumbled bacon (optional)

Method

1. 1

   Crack eggs into a bowl and whisk until fully combined. Season with salt.

2. 2

   Melt butter in a non-stick pan over low heat.

3. 3

   Add eggs. Stir constantly with a rubber spatula, scraping the bottom and sides.

4. 4

   When the eggs are just barely set and still look slightly underdone, pull the pan off the heat.

5. 5

   Stir for 30 more seconds off heat. The residual heat finishes them. Top with crumbled bacon if using.

Ingredients

• 6 oz 80/20 ground beef
• 1 egg
• Salt
• 1 tsp butter

Method

1. 1

   Brown the ground beef in a skillet over medium-high heat. Season with salt. Set aside in a bowl.

2. 2

   Wipe the pan, add butter, and fry the egg over medium heat until the white is set but the yolk is still runny.

3. 3

   Slide the egg on top of the beef. Break the yolk. Eat immediately.

Ingredients

• 8 oz beef liver, sliced 1/2 inch thick
• Milk (for soaking)
• 2 tbsp butter
• Salt

Method

1. 1

   Soak the liver slices in milk for 30 minutes to 1 hour. This mellows the strong flavor.

2. 2

   Remove from milk, pat completely dry with paper towels. Season with salt.

3. 3

   Heat butter in a cast iron skillet over high heat until foaming.

4. 4

   Sear the liver 90 seconds per side. It should be browned outside and just barely pink inside.

5. 5

   Do not overcook. Grey liver is dry and bitter. Serve immediately.

Ingredients

• 3–4 lbs beef bones (knuckles, marrow, feet)
• 2 tbsp apple cider vinegar
• Enough cold water to cover
• Coarse salt

Method

1. 1

   Preheat oven to 400°F. Roast the bones on a sheet pan for 30–40 minutes until deeply browned.

2. 2

   Transfer bones to a large stockpot. Add cold water to cover by 2 inches. Add apple cider vinegar.

3. 3

   Bring to a boil, skim the grey foam from the surface. Reduce to the lowest possible simmer.

4. 4

   Simmer uncovered for 18–24 hours, adding water as needed to keep bones submerged.

5. 5

   Strain through a fine mesh strainer. Season aggressively with salt.

6. 6

   Drink hot from a mug. Store in the fridge up to 5 days, or freeze for 3 months.