not every decision needs a cost-benefit analysis. though chomping down that many pounds of nice ribeye steaks has a not insignificant cost. to me it seems normal to ask about it.
Who determines the diet for sharks or gorillas?
Source: I do ketovore for 2.5+ years.
At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others.
Too much iron can cause serious systemic issues, especially for the liver, and yes, men tend to have worse symptoms for the simple reason that one of the treatments for high iron is bloodletting. Unlike women, men don't have a natural built in mechanism to do so regularly.
> At any rate, do be aware that human biology is quite diverse and diets that work for one may not work for others.
Only these type of diets may work for the diseases that I mentioned. Like it only works for some types of epilepsy.
All your studies are people just talking about their diet, eating meat & stuff. And that "meat & stuff" never works on treating any diseases either.
Feel free to link anything from "everything I've ever read about high red meat consumption" and we'll see if it's true keto/carnivore/ketovore.
I'm not suggesting it's better than your method or anything but well worth trying imo!
I like to sear my steaks in a cast iron skillet. I use an induction cooktop and tend to start at medium-high and ramp up to as hot as the stove will get. I think the ramp-up is important to render some of the fat without just letting it all evaporate.
I turn the steaks over frequently (30s intervals), which keeps the inside from cooking too much while the outside gets nice and crispy. I take them off the heat probably 2-3 minutes (but keep flipping! The pan is still really damn hot) before they go into the oven (at 400F).
I take the steaks out when they hit 120 and pull them out of the pan ASAP.
During the “rest” that follows I add pepper and butter to the tops of the steaks. The outsides of these steaks become way, way hotter than the insides. But the size of the layer that is so hot is very thin due to the frequent turning. So they don’t need to rest long, and the temp doesn’t rise too much once they’re out of the oven.