When it comes to cooking meat, few chefs are as highly regarded as Michael Symon. The pride and joy of the Greater Cleveland area—what with the betrayal of LeBron James two years ago—you’ve probably seen Symon on the Food Network’s Iron Chef America and The Best Thing I Ever Ate, or the ABC cooking talk show The Chew.
This month Symon released his second published cookbook; the content of which is a true testament to the “meat-centric” restaurateur. Carnivore: 120 Recipes for Meat Lovers is an epic undertaking of beef, poultry, pork, and several other animal-flesh-friendly recipes. The aptly titled work is basically a bible for meat-eaters, offering up enough classics and variety to satisfy your most carnivorous indulgences.
In compiling a book of over 100 recipes, Symon still preaches quality over quantity when it comes to meat. “With something so heavily consumed, there is still a lot of confusion over how to shop for it and how to cook for it,” says Symon, who breaks down all the different types of cuts in Carnivore, as well as keys for preparation and technique. Whether you want to “grill, broil, or braise,” Carnivore covers all your bases as far as which cut is best for any given cooking method.
For the health-conscious carnivore, the cookbook may shock you in that quality cuts of meat are more often paired with produce than starch. “If I’m eating a rich protein, I like to pair it with veggies, or some fresh citrus, 90 percent of the time,” says Symon, who noted that Carnviore’s recipes are very much driven in the direction of a Paleolithic diet.
“Not only are there greater health benefits to pairing meat with fresh vegetables, I believe they compliment each other and taste better together,” says the chef. For Symon, a steak with horseradish beets is much more appealing than a steak with mashed potatoes, due to the greater contrast in texture and flavor.