The Weekly Sear #001: The Butter Wave

Rex opens the doors

MEAT O'CLOCK, Squad. You are reading the very first edition of The Weekly Sear, and it opens with a 12-ounce ribeye taking a bath in its own browned butter. That's not a newsletter, that's a statement.

This week's recipe: Butter-Basted Ribeye

The flagship. One steak, one pan, four ingredients, ten minutes. This is the recipe we will point every new subscriber to, forever, because it teaches the two skills that carry the whole carnivore kitchen: a dry sear and a butter baste.

64g protein, 10 minutes, about $11. The full recipe, step by step with macros, lives here: Butter-Basted Ribeye.

Two notes from the pan. First, dry means dry: water on the surface steams, and steam kills crust. Second, the butter goes in after the sear, not before. Butter burns at searing heat. It earns its place in the last 90 seconds, when it browns instead of blackens.

Doc Ribeye: "You need carbs for energy"

Let's look at what the data actually says.

The claim sounds like biology, so people repeat it like biology. Here is the calibrated version. The Institute of Medicine's 2005 Dietary Reference Intakes report, the same document that sets the official intake values, states that the lower limit of dietary carbohydrate compatible with life "apparently is zero, provided that adequate amounts of protein and fat are consumed." The body can make the glucose it needs through gluconeogenesis, and it adapts to run largely on fat.

What this is: a statement about what human metabolism can do.

What this is not: a claim that carbs are poison, a promise about how you will feel week one, or a reason to change anything without talking to your doctor. Some people feel great with fewer carbs. Many people report an adjustment period. Both can be true.

Myth busted. Steak rested.

Macro Mama's prep tip: breakfast is already done

Sunday, make one pan of Sausage and Egg Bake Cups from the Sear Starter: 8 eggs, 1 lb breakfast sausage, 4 oz cheddar, into a muffin tin at 350 F for 18 to 20 minutes. That is 12 cups at roughly 35g of protein per serving, and they keep in the fridge for 4 days. Monday through Thursday, breakfast is a 30-second reheat instead of a decision. The fewer decisions before 7am, the better the whole day eats.

This week on the channel

• Chef Sear posted the butter wave itself: the slow-motion spoon-over from this exact ribeye recipe, steam trails and all. Turn the sound on.
• Rex ran the protein math on a $3.30 tuna melt bowl that hits 67g of protein. The comment section is arguing about canned fish. Rex is thriving.
• Doc Ribeye dropped a 12-second version of today's carb myth. Watch him say "apparently zero" with a straight face.

Find it all @searsquad, every platform.