Emma Clarke

Food Writer

Carnivore since 2022 · Brooklyn, New York · 3 posts

Emma was a senior food editor at a New York culinary magazine for nine years before going independent. She covers technique-heavy content — the why behind why dry-brining works, what carryover cooking actually looks like, why slicing direction matters. Carnivore since 2022 after her editor husband recommended a 30-day elimination test.

Expertise

fine diningfood science

Recipes by Emma

Sliced hanger steak across the grain on a wooden cutting board, deep red interior visible, butter melting, salt scattered

Hanger Steak (Butcher's Cut, Pan-Seared)

Hanger steak is a 1-1.5 lb tender cut historically kept by butchers. Pan-sear 3 min/side, slice across grain. 25g protein, 14g fat per 100g cooked.

Standing rib roast carved on a wooden board, deep brown reverse-seared crust, rosy medium-rare interior edge to edge, three rib bones still attached, slabs sliced across the grain

Standing Rib Roast (Carnivore Reverse-Sear)

5-7 lb 3-bone standing rib roast cooked low at 250°F to 115°F internal, then seared at 500°F. Salt only. The carnivore Sunday-dinner centerpiece.

Carnivore steak tartare on a chilled plate, finely chopped raw beef formed into a 4-inch round, single egg yolk in the center well, salt scattered around the rim

Steak Tartare (Carnivore, 5 Ingredients)

8 oz sushi-grade beef tenderloin hand-chopped, mixed with 1 egg yolk, salt. No capers, no Worcestershire. The strict French classic, carnivore-stripped.

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