Ingredients:
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1 Ribeye, New York Strip, or Porterhouse steak (1-1.5 inches thick)
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1 tbsp beef tallow or butter
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Salt (to taste)
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Optional: Black pepper (if tolerated in carnivore diet)
Instructions:
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Bring to Room Temperature – Take the steak out of the fridge 30-45 minutes before cooking.
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Season Generously – Coat both sides of the steak with salt. Add black pepper if desired.
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Heat the Pan – Use a cast-iron skillet or grill pan and heat it over high heat until it’s smoking hot. Add beef tallow or butter.
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Sear the Steak – Place the steak in the pan and sear for about 2-3 minutes per side for medium-rare. Adjust the time based on doneness preference.
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Rest the Steak – Remove the steak and let it rest for 5-10 minutes before slicing to retain juices.
Pro Tips:
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Use reverse sear (cook at low heat first, then sear) for thicker cuts.
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Let the steak rest for at least 5 minutes to prevent juices from running out.
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Cook to internal temperatures: 125°F (rare), 135°F (medium-rare), 145°F (medium).
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For extra richness, baste with butter and add fresh thyme or garlic (if not strict carnivore).