Carnivore Diet Recipe: Ultimate Steak Feast for Meat Lovers
This Carnivore Diet Recipe is the ultimate steak feast for meat lovers craving a high-protein, zero-carb, animal-based meal that’s as simple as it is satisfying.
I first stumbled onto this primal eating favorite on a chilly autumn weekend when I needed something hearty, straightforward, and utterly comforting. Picture two perfectly seared ribeye steaks, slicked with golden beef tallow and a pat of grass-fed butter, served alongside a warm spoonful of rich bone broth jus. No veggies, no grains—just pure, unadulterated carnivorous joy. It’s healthy (we’re talking 0g net carbs per serving), seasonal, and gloriously easy. Honestly, I serve this whenever I want to impress family or just treat myself after a long day—nothing beats that first juicy bite.
Why You’ll Love This Recipe
• Zero-carb satisfaction—no counting carbs, just pure protein.
• Ready in under 30 minutes, from fridge to fork.
• High protein boost (about 70g per steak) for muscle support.
• Flexible for single diners or a meat-loving crowd.
• Uses simple, pantry-friendly animal-based ingredients.
• Perfect for a Steak Feast, primal eating, or post-workout fuel.
• Minimal cleanup—one skillet and a cutting board.
• Raw meat tartare variation satisfies adventurous palates.
Ingredients for Your Carnivore Diet Recipe
• 2 (12-oz) ribeye steaks, 1–1.5″ thick (grass-fed or American Wagyu recommended)
• 2 tbsp beef tallow (or ghee for a dairy option)
• 2 tbsp grass-fed unsalted butter, divided
• 1 tsp sea salt (Maldon or Celtic grey)
• ½ tsp black pepper (optional, omit for strict zero-carb)
• 2 cups homemade bone broth (beef or chicken)
• 1 tsp dried rosemary or thyme (optional aromatic twist)
Tips:
– Choose steaks with even marbling—this gives you that tender, melt-in-your-mouth texture.
– Let your meat rest at room temperature for 20 minutes; it sears more evenly.
– Use a cast-iron skillet for the best crust.
Directions
1. Bring steaks to room temperature: Remove them from the fridge 20 minutes before cooking. This little pause makes a big difference in even cooking.
2. Season generously: Pat steaks dry with paper towels, then rub both sides with sea salt and optional pepper. Let the seasoning settle while your skillet heats.
3. Preheat your skillet: Place a heavy cast-iron pan over medium-high heat for 3–4 minutes—until it’s just about smoking. You want that sizzle the moment the steak hits the surface.
4. Sear the steaks: Add beef tallow. Once melted, lay steaks away from you to avoid splatter. Sear 3–4 minutes per side for medium-rare (internal temp 130°F). Flip only once for a perfect crust.
5. Add butter and aromatics: In the last minute, drop 1 tbsp butter and sprinkle rosemary into the pan. Tilt the skillet slightly and spoon the foaming butter over the steaks—this bastes in extra flavor.
6. Rest and tent: Transfer steaks to a wire rack or plate, top each with remaining butter, and loosely tent with foil. Rest for 5–7 minutes—this locks in all those juices.
7. Make the jus: Pour off fat from the skillet, add bone broth, and simmer over medium heat until reduced by half, about 5 minutes. Drizzle this rich jus over sliced steaks for added depth.
8. Slice and serve: Cut steaks against the grain into thick slices. Arrange on warmed plates, spooning jus over top. Enjoy immediately—no side dishes needed.
Servings & Timing
Serves: 2 hearty meat lovers
Prep Time: 20 minutes (includes resting the steaks)
Cook Time: 15 minutes (searing + jus reduction)
Rest Time: 7 minutes
Total Time: About 42 minutes—from fridge to fabulous feast
Variations
• Raw Tartare Twist: Finely chop half the steaks, mix with egg yolk and a pinch of salt for a carnivorous tartare starter.
• Skirt Steak Swap: Use skirt or flank steak for a leaner, slightly chewier bite.
• Lamb Chop Edition: Swap beef ribeyes for lamb rib chops—same method, gamey flavor.
• Egg-Topped Plate: Fry two sunny-side eggs in tallow and nestle them beside your steak.
• Piquant Peppercorn Sauce: Deglaze skillet with brandy and stir in crushed peppercorns and cream (omit for strict zero-carb).
• Spicy Dry Rub: Combine smoked paprika, garlic powder, and cayenne for a fiery spin.
Storage & Reheating
• Fridge: Store leftover sliced steak and jus in an airtight container for up to 3 days.
• Freezer: Freeze portions (without jus) for up to 3 months; vacuum sealing works wonders.
• Reheat: Gently warm slices in a hot cast-iron skillet with a pat of tallow—just 1–2 minutes per side to avoid overcooking.
• Make-ahead tip: Cook steaks through sear and rest phase, cool, then refrigerate; reheat quickly in skillet before serving.
Notes
• I learned that room-temperature steaks sear far more evenly than cold ones, cutting down on that dreaded grey band of overcooked meat.
• If your steak is extra thick, finish it in a 350°F oven for 5 minutes after searing.
• For a silky jus, skim off excess fat before reducing the broth—this avoids an oily finish.
• Quality counts: a well-marbled, grass-fed cut transforms this from good to unforgettable.
FAQs
Q: Can I skip the pepper?
A: Absolutely—pepper is optional for strict zero-carb carnivores. Salt alone seals in flavor.
Q: What’s the best internal temp for medium-rare?
A: Aim for 130°F and let the rest bring it to a perfect 135°F.
Q: Is bone broth necessary?
A: It adds a deep, savory note, but you can pour pan drippings straight over the steak if you’re in a rush.
Q: Can I use olive oil instead of tallow?
A: You can, but beef tallow or ghee gives you that classic, animal-rich profile you’re after.
Q: How do I know when the skillet is hot enough?
A: Flick a few drops of water—if they dance and evaporate instantly, you’re good to go.
Q: What’s a good side for non-carnivore friends?
A: Offer roasted root veggies on the side; they pair beautifully for a mixed crowd.
Q: Can I make this on a grill?
A: Definitely—use direct heat for searing, then move steaks to a cooler zone to rest.
Q: How do I prevent the steaks from sticking?
A: Ensure the pan is hot, dry the steaks thoroughly, and use enough tallow or butter.
Conclusion
This Carnivore Diet Recipe delivers a no-nonsense, high-protein steak feast that’s quick to make and impossible to forget. From the first sizzle to that final, juicy bite, it proves that sometimes less—just meat, fat, and simple seasoning—is absolutely more. Give it a whirl, drop a comment below with your results, and don’t forget to explore my other meat-forward carnivorous creations!
Ultimate Steak Feast
Ingredients
- 2 12-oz ribeye steaks grass-fed or American Wagyu recommended
- 2 tbsp beef tallow
- 2 tbsp grass-fed unsalted butter divided
- 1 tsp sea salt Maldon or Celtic grey
- 1/2 tsp black pepper optional, omit for strict zero-carb
- 2 cups homemade bone broth beef or chicken
- 1 tsp dried rosemary or thyme optional aromatic twist
Instructions
- Remove them from the fridge 20 minutes before cooking.
- Pat steaks dry with paper towels, then rub both sides with sea salt and optional pepper.
- Place a heavy cast-iron pan over medium-high heat for 3–4 minutes.
- Add beef tallow and sear steaks 3–4 minutes per side for medium-rare.
- In the last minute, add butter and rosemary to the pan and spoon over steaks.
- Transfer steaks to a wire rack, top with butter, and tent with foil to rest for 5–7 minutes.
- Pour off fat from the skillet, add bone broth, and simmer until reduced by half.
- Cut steaks against the grain and serve with jus.
