Ryan Thomas

Fine-Dining Chef

Carnivore since 2023 · Chicago, Illinois · 5 posts

Ryan worked the line at two Michelin-starred restaurants in Chicago before switching to private chef work in 2020. He covers technique-heavy recipes — chateaubriand, butter-basted ribeye, sous-vide pork loin — translated for home cooks. Carnivore at home since 2023; still cooks plants for clients but doesn't eat them.

Expertise

fine diningbeef cutssous vide

Recipes by Ryan

Pan-seared filet mignon medallion on a white plate with deep rosy interior, butter pat on top, coarse salt scattered

Pan-Seared Filet Mignon (Cast Iron, 8 Minutes)

Filet mignon is a 6-8 oz tenderloin steak. Pan-sear in butter 3-4 min/side, baste, rest. 27g protein, 9g fat per 100g cooked. The most tender steak available.

Sliced smoked beef tenderloin medallions on a wooden board, dark seared crust, deep pink medium-rare interior, butcher twine and butter visible nearby

Smoked Beef Tenderloin (Reverse Sear)

4-pound trimmed tenderloin smoked at 225°F to 110°F, then seared at 500°F for 90 seconds per side. Most tender beef cut + smoke flavor. $20-25/lb.

Roasted Whole Beef Tenderloin

4-5 lb trimmed tenderloin roasted at 425°F for 35-45 minutes to 130°F internal. Salt and butter only. The cleanest centerpiece roast for 8 people.

Eight pan-seared scallops on a wooden plate, deep golden-brown crust on top, scattered salt, butter glistening on each scallop, dark wood underneath

Pan-Seared Scallops (90 Seconds Per Side)

8 large dry-pack sea scallops seared in butter for 90 seconds per side. Salt only. The 4-minute restaurant-grade carnivore dish at $5 per scallop.

Comparisons by Ryan

Comparison

Tomahawk vs Ribeye: What's the Real Difference?

Find out how tomahawk and ribeye steaks compare in nutrition, size, cooking method, and price. Are you paying more just for the bone?

Browse all 50contributing editors →