Ultimate Carnivore Ribeye Steak

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🥩 Ultimate Carnivore Ribeye Steak (No Plants, No Fillers)

Ingredients

  • 1 thick-cut ribeye steak (1–1½ inches thick, 12–16 oz)

  • Coarse salt (sea salt or kosher salt)

  • Freshly cracked black pepper (optional for strict carnivore)

  • 1–2 tbsp beef tallow, ghee, or butter

🔥 Cast-Iron Steakhouse Method (Best Crust)

Instructions

  1. Dry the steak
    Pat the ribeye completely dry with paper towels.

  2. Salt & rest
    Salt both sides generously. Let rest at room temperature for 30–45 minutes (or overnight in the fridge for deeper flavor).

  3. Preheat pan
    Heat a cast-iron skillet on high heat until it’s smoking hot.

  4. Add fat
    Add beef tallow or butter and swirl to coat the pan.

  5. Sear hard
    Place steak in the pan. Do NOT move it.
    Sear 2–3 minutes per side until a deep brown crust forms.

  6. Butter baste
    Lower heat slightly, add 1 more tbsp butter. Tilt pan and spoon hot butter over steak for 30–60 seconds.

  7. Check doneness

    • Rare: 120–125°F (49–52°C)

    • Medium-rare: 125–130°F (52–54°C)

    • Medium: 130–135°F (54–57°C)

  8. Rest
    Transfer to a plate and rest 5–10 minutes before slicing.

🔥 Reverse-Sear Method (For Thick Steaks 2”+)

  1. Preheat oven to 250°F (120°C)

  2. Place steak on a rack over a baking tray.

  3. Cook until internal temp hits 110°F (43°C).

  4. Sear in hot pan with tallow 60–90 seconds per side.

  5. Rest and serve.

🧈 Carnivore Steak Boosters

  • Top with compound butter (butter + salt)

  • Drizzle with rendered beef fat

  • Pair with crispy bacon or fried eggs

🥩 Why Ribeye is King on Carnivore

  • High in natural fats

  • Extremely filling

  • Zero carbs

  • Packed with protein & flavor

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