Homemade Ribeye Steak Recipe

Ingredients:

• 2 ribeye steaks (1 to 1.5 inches thick, about 12 oz each)

• 2 tbsp beef tallow or melted butter (ghee works too, for a slightly nutty flavor)

• 1 tbsp salt (preferably sea salt or Himalayan salt)

• 1/2 tsp freshly ground black pepper (optional)

• 1 tbsp rendered duck fat (optional, for extra richness)

• 2-3 sprigs of fresh rosemary or thyme (optional, if you’re adding herbs for extra flavor, though not strictly carnivore)

Instructions:

1. Prep the Steak:

Start by bringing the ribeye steaks to room temperature. This helps ensure even cooking. Take the steaks out of the fridge about 30 minutes before you plan to cook them. Pat them dry with a paper towel to remove any moisture, which helps with achieving a nice sear.

2. Season the Steaks:

Generously season both sides of each ribeye steak with salt. Don’t be afraid to use a good amount of salt, as it helps enhance the natural beefy flavor. If you’re using pepper, add it to both sides as well. You can add other seasonings, but for a carnivore diet, it’s best to keep it simple.

If you’re using any herbs like rosemary or thyme, you can rub them lightly on the surface of the steaks or place them on top of the steaks while cooking. However, this is optional if you’re keeping things strictly carnivore.

3. Heat Your Pan or Grill:

• Pan-searing: Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s extremely hot. Cast-iron is perfect because it retains heat and gives you a great sear.

• Grilling: Preheat your grill to high heat, aiming for around 450°F to 500°F. Ensure the grill grates are clean and lightly oiled.

4. Cooking the Steak:

For Pan-Searing:

• Add beef tallow or melted butter (and duck fat if you’re using it) to the hot skillet.

• Place the steaks in the pan. You should hear a loud sizzle when the steak hits the hot surface. Let the steaks cook without moving them for about 3-4 minutes on the first side (this will give you a beautiful crust).

• Flip the steaks and cook for another 3-4 minutes for medium-rare. If you prefer your steak more done, continue cooking for an additional 1-2 minutes per side. You can use a meat thermometer to check for doneness: 125°F for medium-rare, 130°F for medium, or 140°F for medium-well.

For Grilling:

• Place the steaks on the grill, cooking for about 3-5 minutes on each side, depending on thickness and desired doneness.

• If you have a thermometer, check for around 125°F for medium-rare, or adjust based on your preference.

5. Rest the Steak:

Once cooked to your desired doneness, remove the steaks from the heat and let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring the steak remains juicy and tender.

6. Serve:

After resting, slice the ribeye steak against the grain (if needed) and serve immediately. Enjoy the natural, rich flavor of the ribeye with the caramelized crust and tender, juicy interior.

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Tips for Perfect Ribeye Steak:

• Do not overcrowd the pan or grill. If you’re cooking multiple steaks, do them in batches to ensure even cooking.

• Let the steak rest before cutting to retain its juices.

• Ribeye steaks are rich and marbled with fat, so it’s important to let the fat render properly during cooking for the best flavor and texture.

• If you prefer a charred crust, consider finishing your steak on a very hot grill or broiler after searing it in the pan.

Enjoy your perfectly cooked ribeye steak — tender, juicy, and bursting with flavor!