Men and their meat. Yes, I said it. And this post is probably really sexist, but men love meat, and we aim to please. so here are a few of our favorite meat-centric recipes. And bonus: they're all super easy to make, which while we hate to stereotype, is likely a necessity.

PORCHETTA
BY MARC MURPHY
SERVES 8

Porchetta is one of those dishes that looks like it was really hard to make, but is, in fact, surprisingly easy. There's a huge wow factor here, which means you can score big points on effort without actually putting much in.

WHAT YOU NEED

3 tablespoons fennel seeds
8 garlic cloves, mashed into a paste
5 tablespoons finely chopped
fresh rosemary
5 tablespoons finely chopped
fresh thyme leaves
2 tablespoons kosher salt
1½ tablespoons freshly ground
black pepper
1½ tablespoons red pepper flakes
1 (6- to 7-pound) boneless pork shoulder, butterflied
½ cup olive oil
4 cups chicken stock
2 cups dry white wine

WHAT YOU DO

1. In a small pan, toast the fennel seeds over medium-low heat until toasted and fragrant, about 3 minutes. Immediately transfer the seeds to a mortar and pestle and pound until finely ground.

2. In a small bowl, make a cure by combining the garlic, rosemary, thyme, salt, black pepper, red pepper flakes, and fennel seeds until incorporated. Rub the pork shoulder with the cure, making sure you season both the inside and outside of the meat. Using kitchen twine, truss the pork shoulder. Place it on a large plate and refrigerate, uncovered, for about 24 hours.

3. Preheat the oven to 450°F; position the rack in the middle of the oven.

4. Place the pork in a large roasting pan. Rub the pork all over with the olive oil and add the chicken stock and wine to the pan. Roast the pork for 30 to 40 minutes, or until the skin starts to get crispy. Reduce the oven temperature to 300°F and continue to roast for about 3 hours, until the pork is fork-tender. Transfer the pork to a cutting board and let rest for about 20 minutes before carving.

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COFFEE CRUSTED BARBECUE BEEF RIBS
By Lady & Pups
SERVES 4

I don't trust people who don't love ribs, and you shouldn't either. Especially if they're these babies which cook for a whopping 13 hours (most of which is hands-off), and come out so tender and perfect you'll only regret not making more.

WHAT YOU NEED

1/3 cup dark roast coffee beans
1/4 cup black peppercorn
4 tablespoons sea salt, plus more for serving
4 tablespoons hickory smoked sea salt
2 tablespoons smoked Spanish paprika
Olive oil
5 pounds bone-in beef ribs (approximately 4 racks)
Dijon mustard, for serving (optional)

WHAT YOU DO

Preheat the oven on 500° F

Coarsely grind the coffee beans in a spice grinder (to about the same coarseness as you would for a French press grind), then set them aside. Grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. Mix the coffee, peppercorns, and seat salt together with the smoked paprika.

Lay the beef ribs on a baking sheet and rub with a thin coating of olive oil, then coat with the spice mix. Use your hands to press the spice mix into the ribs, making sure every inch of surface is covered and the spice mix is glued nicely onto the ribs. The ribs should have a thick, “crusty” coating. Roast in the 500° F oven for 10 minutes, or until you have a nice sear on the ribs. Remove the baking sheet from the oven, then turn the heat down to 300° F.

Transfer all of the ribs onto doubled-up sheets of heavy-duty aluminum foil. Wrap the ribs in the foil and make sure there are no openings anywhere. Place the entire pouch on top of a baking rack and score a few slits on the bottom of the pouch with a small knife. Place the baking rack on top of a baking sheet to catch the drippings. Place the entire thing back in the oven and roast for 4 hours.

After 4 hours, turn the heat down to 220° F (100° C) and slow-roast for another 7 hours. During this time, feel free to check the tenderness of the ribs once or twice. If by the end of 7 hours a fork cannot be easily inserted into the meat, I would suggest turning the heat back up to 300° F (150° C) and cooking for an additional 1 to 2 hours. The final product should be sticky, tender, and gelatinous. A darker shade of pink should develop along the outer surface of the muscle tissue.

When your ribs are done, sprinkle with fine sea salt and eat with a bit of Dijon mustard. You could chop the meat up into pieces, or just dig into it in true carnivore style.

MAKE IT

Seared Lamb Chops With Anchovies, Capers and Sage
BY MELISSA CLARK
SERVES 2

THERE'S NEVER BEEN A MANLIER LAMB CHOP, AND THESE ARE SUPER EASY TO MAKE.

WHAT YOU NEED

6 baby lamb chops (1 1/4 pounds)
salt & pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
⅛ teaspoon red pepper flakes
2 garlic cloves, finely chopped
lemon wedges, for serving

WHAT YOU DO

Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.

Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.

Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.

Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

MAKE IT

Simple Sicilian-Style Grilled Steak
From Food 52
Serves 4

BECAUSE EVERYONE NEEDS A REALLY GREAT STEAK RECIPE.

WHAT YOU NEED

3 garlic cloves, crushed
1 teaspoon kosher salt (for making garlic paste) + more, to taste, for marinade
2 tablespoons fresh oregano leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
1/4 teaspoon hot pepper flakes
1/2 cup olive oil
Juice and zest from 1 lemon
1 1/2 pounds flank, skirt or hanger steak

WHAT YOU DO

To make the salmoriglio (the sicilian-style marinade), start by smashing together your garlic and salt with the side of your chef's knife, then work your knife back and forth to create a smooth paste. (Alternatively, you can do this step in a mortar and pestle.)

In a small bowl, combine the garlic paste, oregano, thyme, and hot pepper flakes. Whisk in the olive oil, then add the lemon juice and zest. (Adding the olive oil first prevents the lemon juice from turning the herbs brown.) Season to taste with salt.

Reserve about 1/3 cup of the salmoriglio to serve as a sauce.

To prep your flank steak, remove the steak from the refrigerator and place it on a plate or sheet pan. Rub the remaining salmoriglio evenly over both sides of the steak, making sure to work it in well. Leave to marinate for up to 1 hour. Meanwhile, prep your grill or grillpan.

To grill your steak and serve, prep your grill for direct cooking over medium-high heat. Brush your grates clean. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice against the grain. Serve with the reserved salmoriglio on the side. Enjoy!

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