The kitchen

Simple, meat-first recipes.

No plant oils, no fillers, no fuss. Cooking that respects the ingredient — and the time you have.

Cheap cut, three hours in a low oven, falls apart with a fork. The recipe that converts AUD 18 of beef into four meals worth of food.

A whole beef tenderloin sealed in a salt crust and roasted. Looks dramatic, costs a special-occasion amount, perfectly fits the Lion Diet rules.

Four hours unattended in a low oven. Sharply different flavour profile from beef, useful for breaking up the monotony of strict carnivore weeks.

For steaks thicker than 4 cm. Low oven first, then a screaming-hot pan to crust. Edge-to-edge medium-rare with no grey band.

The default Lion Diet meal. One ribeye, hot pan, salt. Eight minutes from raw to plate. No technique secrets, just heat and timing.

Quicker than a steak, more flavour per gram, and small enough that you can cook three or four without thinking. The Lion Diet weeknight default.

Two ingredients. Eight minutes. The cheapest carnivore meal possible while staying Lion-Diet clean.

Bones, water, salt, time. The Lion Diet hot drink, mineral source, and base for everything. Costs almost nothing if you ask the butcher for bones.