🔥 Perfect Carnivore Ribeye Steak
Simple, seared, and savage.
🥩 Ingredients:
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1 ribeye steak (1–1.5 inches thick is ideal)
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Salt (Redmond Real Salt is a carnivore fave)
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Optional: tallow, ghee, or butter for searing
🔥 Instructions:
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Bring it to room temp:
Let the steak sit out for about 30–45 minutes before cooking. This helps it cook more evenly. -
Salt it generously:
Coat both sides with salt — be bold. The fat in the ribeye can handle it. -
Heat that pan:
Use a cast iron skillet if you have it. Get it rippin’ hot. Add a spoonful of tallow or butter if you’re feeling it. -
Sear it hard:
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Drop the steak in the pan and don’t touch it for 2–3 mins.
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Flip and do the same on the other side.
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For medium-rare: cook about 3–4 mins per side.
For medium: 4–5 mins. (Adjust for thickness!)
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Optional crust love:
After both sides are seared, turn the steak on its edges and sear the fat cap and sides. -
Rest it, baby:
Let it sit for 5–10 mins before slicing. This is KEY — keeps all that juice locked in.
🧈 Bonus: Carnivore Butter Drizzle
Melt some butter, add a pinch of salt, and drizzle it over the sliced steak like a boss.
Want a version with garlic butter or a crusty sear technique? Or maybe sous vide style? I got you if you’re feeling fancy 😏