The
Daily
Fix
For time:
Montreal-Spiced Ribeye
Weighing up the value of weight loss drugs
Run 10k
A buttery ribeye steak crusted with a bold homemade Montreal seasoning.
Weight loss medications have a long history of successive failures
On a trail, if you have a good course.
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Ingredients
8 oz ribeye steak
1 Tbsp butter (for searing)
1 Tbsp butter (for finishing)
For the Montreal Seasoning
1 tsp coarse sea salt
1 tsp cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ tsp coriander seeds, lightly crushed
¼ tsp dill seeds or dried dill
¼ tsp mustard powder
Macronutrients
Protein: 52g
Fat: 58g
Carbs: 2g
Preparation
Prepare steak and seasoning: Pat the ribeye steak (8 oz) dry with a paper towel. In a small bowl, mix together the coarse sea salt (1 tsp), cracked black pepper (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), smoked paprika (½ tsp), crushed red pepper flakes (¼ tsp), coriander seeds (¼ tsp), dill seeds or dried dill (¼ tsp), and mustard powder (¼ tsp) to create the seasoning blend. Rub the seasoning generously on all sides of the steak, pressing it firmly into the meat.
Cook Steak: Heat a skillet or cast iron pan over medium-high heat and melt the butter (1 Tbsp) for searing. When the pan is hot, sear the seasoned ribeye for 3–4 minutes per side, adjusting for thickness, until a rich crust forms and the steak reaches your preferred doneness. Remove the steak from the skillet and let it rest for a few minutes.
Serve: Top the rested steak with the finishing butter (1 Tbsp) and allow it to melt slowly over the surface. Serve hot, optionally garnished with extra cracked pepper or a few fresh thyme leaves for added aroma.
Many of them begin with great promise but often don’t live up to the hype or end up discontinued because of serious side effects.
SATURDAY 250712