Carnivores Recipe
Make Carnivores Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein and Marinade
Rib Dry Rub and BBQ Sauce
Pan Sauce & Finishing
Optional Garnish and Sides
Method
Protein and Marinade
- 1
Prep the proteins
Remove steaks, ribs, and chicken from the refrigerator 30–45 minutes before cooking to bring toward room temperature. Pat all pieces dry with paper towels.
- 2
Make quick marinade
In a bowl combine 2 tbs olive oil, soy sauce, 1 tbs honey, 1 tbs apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve 3 tbs of this marinade for brushing the steaks and chicken while cooking.
- 3
Marinate chicken and steaks
Place chicken thighs and steaks into separate shallow dishes or zip-top bags. Pour remaining marinade over each protein (do not over-saturate the steaks if you want a good sear). Refrigerate chicken for 1–4 hours; steaks 30–60 minutes. Remove from fridge 30–45 minutes before cooking and pat lightly dry, reserving any juices for basting.
Rib Dry Rub and BBQ Sauce
- 4
Prepare dry rub
In a small bowl combine brown sugar, paprika, chili powder, cumin, onion powder, cayenne, 1 tbs kosher salt and 1/2 tbs black pepper. Mix thoroughly so there are no lumps.
- 5
Prep the ribs
If ribs have a membrane on the bone side, slide a knife under it and pull it off (use a paper towel for grip). Pat ribs dry. Rub the entire rack generously with 2 tbs olive oil, then apply the dry rub on both sides, pressing it so it adheres. Wrap the rack loosely in plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavor.
- 6
Low-and-slow start
Preheat oven to 275°F (135°C). Place the rubbed ribs on a rimmed baking sheet, cover tightly with foil and bake 2.5–3 hours until meat is tender and pulls back from bones about 1/4–1/2 inch.
- 7
Cooking Steak and Chicken
- 8
Preheat and season steaks
Heat a heavy cast-iron skillet or grill to high heat. Season the steaks (already marinated and patted dry) with remaining 1 tbs kosher salt and 1/2 tsp black pepper and a light dusting of smoked paprika.
- 9
Sear steaks
Add 1 tbs olive oil and heat until shimmering. Sear steaks 3–4 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), adjusting time for thickness and desired doneness. During the last minute of cooking, add 1 tbs butter and baste the steaks with the reserved marinade/juices and butter. Remove steaks to a cutting board and tent loosely with foil to rest 8–10 minutes.
- 10
Cook chicken thighs
While steaks rest, heat a separate skillet or grill zone to medium-high. Pat chicken dry again, season lightly with salt and pepper. Place skin-side down and cook 6–8 minutes until skin is crisp and golden. Flip and cook another 6–8 minutes, or until internal temp reaches 165°F (74°C). During the last 3 minutes brush the chicken with the reserved marinade and 1 tbs honey to glaze. Let chicken rest 5 minutes before serving.
Pan Sauce & Finishing
- 11
Make pan sauce for steaks
After removing steaks, reduce heat to medium. Add 1 tbs butter to the same skillet and sauté minced garlic 30–45 seconds until fragrant. Pour in beef stock and scrape up browned bits (deglaze) with a wooden spoon. Add 1 tbs soy sauce, 1 tbs apple cider vinegar, and 1 tbs honey. Simmer 3–5 minutes until sauce reduces slightly. Swirl in remaining 1 tbs butter and a squeeze of lemon juice. Taste and adjust salt/pepper.
- 12
Finish and plate
Slice steaks against the grain. Arrange sliced steak, a portion of sliced ribs, and chicken thighs on a large platter or individual plates. Spoon warm pan sauce over steak slices and a little extra barbecue sauce over ribs if desired. Sprinkle chopped parsley and place pickles or pickled onions on the side to cut the richness.
