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Carnivore Diet Recipe
Short Intro
This Carnivore Diet Recipe is a simple, high-protein steak feast that’s perfect for meat lovers craving a zero-carb, animal-based meal with minimal fuss.
Full Recipe Introduction
If you’ve ever wondered how to stick to a meat-only, carnivorous eating plan without getting bored, this primal steak recipe is your answer. Inspired by my early mornings on the ranch and favorite weekend cook-outs, it pairs a beautifully seared ribeye with herb-infused beef tallow for a dinner that feels both indulgent and totally zero carb. I love serving this when I want to keep things simple—no grains, no veggies, just pure protein. Whether you’re new to the carnivore diet or looking for a fresh take on primal eating, this recipe delivers bold flavor, incredible texture, and enough healthy fats to keep you satisfied for hours.
Why You’ll Love This Recipe
- Perfect for meat lovers: a true steak feast that hits every carnivorous craving.
- Zero Carb, High Protein: keeps you in ketosis or fasting-friendly throughout the day.
- Quick prep, big payoff: under 10 minutes to sear each steak; great for busy nights.
- Animal-based fats: beef tallow adds depth and helps nutrient absorption.
- Flexible seasoning: simple salt and pepper or jazz it up with garlic powder and smoked paprika.
- Grill, pan-sear, or broil: works with your favorite cooking method.
- Impressive presentation: serves like a restaurant-quality dish.
- Primal Eating approved: feels nourishing, sustainable, and ridiculously tasty.
Ingredients
• 2 (10–12 oz) grass-fed ribeye steaks, about 1½ inches thick (or New York strip)
• 2 tbsp beef tallow (substitute ghee if unavailable)
• 1 tsp fine sea salt (use Himalayan pink salt for trace minerals)
• ½ tsp freshly cracked black pepper (or white pepper for milder bite)
• ½ tsp garlic powder (optional, for extra punch)
• 1 sprig fresh rosemary or thyme (optional garnish)
• 1 tsp smoked paprika (for smoky aroma, optional)
• 1 tbsp cold-pressed olive oil (to finish; optional)
Tips on Choosing & Prepping
– Pick steaks with good marbling for juiciness and flavor.
– Bring meat to room temperature for even cooking.
– Pat steaks dry with paper towels; moisture is the enemy of a crisp sear.
– If you want a raw meat amuse-bouche, reserve a small slice for a quick carpaccio starter.
Directions
- Heat Your Pan or Grill
Set a heavy skillet (cast iron preferred) or your outdoor grill over high heat until it’s smoking hot—about 5 minutes. Preheat keeps the steak from sticking and gives you that gorgeous crust. - Season Generously
Rub each side of the ribeyes with beef tallow, then sprinkle salt, pepper, garlic powder, and smoked paprika. Pat lightly so it sticks. - Sear the Steaks
Place steaks in the pan or on the grill grates. Let them sit undisturbed for 3–4 minutes to form a golden-brown crust. Resist the urge to move them around. - Flip and Finish
Flip with tongs, then sear the second side for another 3–4 minutes for medium-rare. Adjust by 1–2 minutes per side for more well-done. - Add Aromatics
Tuck the rosemary or thyme sprig beside the steak; it will crisp and infuse a hint of herbaceous flavor. - Rest Before Slicing
Transfer steaks to a cutting board, tent loosely with foil, and rest 5–7 minutes. This step seals in juices. - Slice & Serve
Cut against the grain into thick slices. Drizzle with a touch of cold-pressed olive oil if you like, or spoon any pan juices over the top.
Servings & Timing
Yield: Serves 2 (one generously sized steak per person)
Prep Time: 5 minutes to season and preheat
Cook Time: 8–10 minutes searing
Rest Time: 5–7 minutes resting
Total Time: About 20 minutes from fridge to table
Variations
• Steak & Eggs Twist: Top with a sunny-side-up egg for extra protein.
• Peppercorn Bliss: Crush black peppercorns and add a dollop of mustard.
• Chili Crunch: Sprinkle red pepper flakes or drizzle chili oil over slices.
• Surf & Turf Light: Add a small side of sautéed shrimp in butter.
• Herb Butter Upgrade: Whip cold butter with minced garlic and parsley.
Storage & Reheating
• Fridge: Store leftover slices in an airtight container for up to 3 days.
• Freezer: Wrap individual portions in parchment and seal in freezer bags for up to 1 month.
• Reheat: Gently warm in a hot skillet for 1–2 minutes per side; avoid microwave to keep crust.
• Make-Ahead: Season steaks and refrigerate up to 12 hours before cooking to deepen flavor.
Notes
I’ve tested this recipe dozens of times—sometimes swapping ribeye for sirloin—and learned that letting the pan get really hot is half the battle. The rest? Patience. Letting steaks rest is the unsung hero of juiciness. If you prefer a sharper edge, add a pinch of pink Himalayan salt at the very end. And don’t skip the tallow; it’s what makes this an authentic carnivore diet meal rather than just a grilled steak.
FAQs
Q: Can I use a different cut of meat?
A: Absolutely—flank, skirt, or sirloin work well for this recipe; adjust cook time if thinner.
Q: Is this safe for someone new to raw meat?
A: The recipe itself is fully cooked; any raw meat references are optional garnishes or culinary experiments like steak tartare. Always buy sushi-grade if eating raw.
Q: How do I know when it’s done?
A: For medium-rare, use a meat thermometer—130°F–135°F internal temp. Adjust based on preference.
Q: Can I skip the garlic powder and paprika?
A: Yes, salt and pepper alone let the beef shine, perfect for strict zero-seasoning carnivores.
Q: What’s the best fat source?
A: Beef tallow is ideal on a carnivore diet; ghee is a good dairy-free swap, or use butter if you tolerate dairy.
Q: How do I keep the steak from sticking?
A: Make sure your pan is scorching hot and your steaks are patted dry—no moisture means no sticking.
Q: Is this suitable for intermittent fasting?
A: Yes, the high-protein, high-fat profile makes it perfect to break or sustain a fast.
Q: Can I meal-prep this for the week?
A: Definitely—slice and portion into containers, then reheat gently to preserve texture.
Conclusion
This Carnivore Diet Recipe offers a fuss-free, meat-centric feast that satisfies any steak craving without a single carb in sight. It’s a high-protein, animal-based meal that fits perfectly into both primal eating and modern keto lifestyles. Give it a try, leave me a note with your tweaks, and don’t forget to browse my other carnivorous recipes for more Zero Carb inspiration!
Carnivore Diet Recipe
Ingredients
- 2 (10–12 oz) grass-fed ribeye steaks about 1½ inches thick (or New York strip)
- 2 tbsp beef tallow (substitute ghee if unavailable)
- 1 tsp fine sea salt (use Himalayan pink salt for trace minerals)
- ½ tsp freshly cracked black pepper (or white pepper for milder bite)
- ½ tsp garlic powder (optional, for extra punch)
- 1 sprig fresh rosemary or thyme (optional garnish)
- 1 tsp smoked paprika (for smoky aroma, optional)
- 1 tbsp cold-pressed olive oil (to finish; optional)
Instructions
- Set a heavy skillet (cast iron preferred) or your outdoor grill over high heat until it’s smoking hot—about 5 minutes. Preheat keeps the steak from sticking and gives you that gorgeous crust.
- Rub each side of the ribeyes with beef tallow, then sprinkle salt, pepper, garlic powder, and smoked paprika. Pat lightly so it sticks.
- Place steaks in the pan or on the grill grates. Let them sit undisturbed for 3–4 minutes to form a golden-brown crust. Resist the urge to move them around.
- Flip with tongs, then sear the second side for another 3–4 minutes for medium-rare. Adjust by 1–2 minutes per side for more well-done.
- Tuck the rosemary or thyme sprig beside the steak; it will crisp and infuse a hint of herbaceous flavor.
- Transfer steaks to a cutting board, tent loosely with foil, and rest 5–7 minutes. This step seals in juices.
- Cut against the grain into thick slices. Drizzle with a touch of cold-pressed olive oil if you like, or spoon any pan juices over the top.
