How to Stay in Ketosis When Eating Out at Restaurants

Let the steak rest on the counter for one hour before cooking.

Rub the olive oil over the whole piece of meat.

Sprinkle the salt and pepper evenly on both sides.

Heat a Lodge cast iron skillet over a high fire until hot.

Place the meat in the hot pan and leave it alone.

Cook for exactly four minutes on each side for a medium finish.

Add the butter and garlic to the pan right before serving.

Cook the bacon in a flat pan until golden brown and crispy.

Remove the bacon and leave the grease in the pan.

Form the ground beef into two large flat patties.

Season each patty with a heavy pinch of salt.

Cook the meat in the bacon grease for five minutes per side.

Place two slices of cheese on each patty during the last minute.

Wrap the cooked patties in fresh lettuce leaves and add mayo.

I ruined my diet last year by trusting a sweet ketchup at a diner. Now I always ask for mayo or plain mustard. You can ask any burger joint to wrap your meal in lettuce.

Cut the lettuce into bite-sized pieces and wash them in cold water.

Dry the greens completely using a clean towel.

Cook the chicken breasts in a hot pan with olive oil until done.

Let the meat rest before slicing it into thin strips.

Toss the dry lettuce with the dressing in a large bowl.

Top the greens with the sliced meat and cheese.

Add a crack of fresh black pepper over the whole bowl.

A helpful trick is to ask the restaurant to leave the croutons off entirely. Some places mix them in before you ask. I always double-check with the server. At home, making sure your lettuce is dry helps the dressing stick better.

Pat the fish completely dry with a paper towel.

Season the flesh side with salt and pepper.

Heat a clean pan over a medium fire with olive oil.

Place the fish skin-side down in the hot oil.

Press down lightly on the meat for ten seconds so it stays flat.

Cook for six minutes until the skin turns crispy and golden.

Flip the fish and cook for two more minutes with a squeeze of lemon.

I have seen people order this at high-end places and ask for extra butter on the side. It keeps your fat macros high. At home, drying the fish first guarantees that crispy texture you want.

Peel and clean the shrimp completely under cold water.

Melt the butter in a wide pan over medium heat.

Add the chopped garlic and cook until you smell it.

Toss the raw shrimp into the bubbling garlic butter.

Cook everything for three minutes until the meat turns bright pink.

Squeeze fresh lemon juice over the whole pan.

Sprinkle chopped parsley on top right before you eat.

Turn your oven on to 400 degrees to get hot.

Dry the raw wings with a clean towel to remove moisture.

Put the meat in a bowl and cover it with olive oil and dry spices.

Lay the pieces on a baking sheet so they do not touch each other.

Bake for forty-five minutes until the skin feels rough and crispy.

Take them out of the oven and let them rest for a minute.

Toss the hot pieces in a bowl with your favorite hot sauce.

I noticed my local sports bar fries their wings in heavy oils. Baking them at home gives you a cleaner meal. Always ask for traditional bone-in wings at a restaurant because boneless ones have breading.

Slice the meat, peppers, and onions into long thin strips.

Put the meat in a bowl with the chili powder and cumin.

Heat a large skillet on the stove until it smokes lightly.

Pour the oil into the hot pan.

Add the meat and vegetables all at the same time.

Toss everything constantly for ten minutes until the edges char.

Serve hot in a bowl with sour cream and guacamole.

Cut the raw meat into small squares of equal size.

Season all the pieces heavily with salt and pepper.

Heat the olive oil in a heavy pan until it shimmers.

Drop the meat squares in a single layer to get a hard sear.

Let them sit untouched for two whole minutes to form a crust.

Toss the pieces and cook for one more minute.

Turn off the heat and stir in the butter and chopped garlic.

I made the mistake of crowding the pan once, and the meat just steamed. You need space between the pieces to get a good crust. At restaurants, I ask them to cook these without sweet teriyaki glazes.

Chop the lettuce and place it at the bottom of a wide bowl.

Slice the eggs and cooked chicken into small bite-sized cubes.

Crumble the crispy bacon into tiny pieces with your hands.

Arrange the meat, eggs, and cheese in neat rows over the greens.

Pour the heavy dressing gently over the top of the bowl.

Toss everything together right before you take your first bite.

I always check the dressing at restaurants. Some places sneak honey into their house dressing. Asking for plain olive oil and vinegar acts as a perfect backup plan.

Slice the peppers and onions into thick wide strips.

Cut the raw sausages into round coins.

Heat a large skillet over a medium flame with olive oil.

Brown the meat pieces on both sides until fully cooked.

Throw the sliced vegetables directly into the hot grease.

Cook everything together for eight minutes until the vegetables soften.

Sprinkle the dry herbs over the food and serve hot.

Turn your oven to 375 degrees to preheat.

Mix the salt, garlic powder, and paprika in a small bowl.

Rub the dry spice mix evenly over both sides of the meat.

Heat an oven-safe pan on the stove with olive oil.

Sear the meat for three minutes on each side until brown.

Put the whole pan directly into the hot oven for ten minutes.

Top each piece with a slice of cold butter before eating.

I have seen this dish destroyed by overcooking. Leaving the bone in helps the meat stay wet and tender. I order these out often, but I always ask the kitchen to skip the apple sauce on the side.

Cut the top shell open with heavy kitchen scissors.

Lift the raw meat slightly out of the shell to rest on top.

Mix the melted butter, garlic, and salt in a small cup.

Brush the rich liquid heavily over the exposed white meat.

Bake in a hot oven at 400 degrees for twelve minutes.

Check that the meat looks bright white and firm.

Serve with extra butter and a fresh lemon wedge.