Carnivore Ribeye Steak Recipe

Carnivore Ribeye Steak

Ingredients:

• 1 (1-1.5 inch thick) ribeye steak (about 16-18 oz)
• 2 tbsp butter (preferably grass-fed)
• 1 tbsp tallow or lard (optional, for extra fat)
• Salt, to taste (preferably coarse sea salt or kosher salt)
• Freshly ground black pepper (optional, depending on your preference)
• 1-2 sprigs of rosemary (optional, for garnish)
• 1-2 cloves of garlic (optional, if you want to infuse the steak with some flavor)
• Beef bone marrow (optional, for extra richness)

Instructions:

1. Prepare the Steak:
   • Remove the ribeye steak from the fridge and let it come to room temperature for about 30-60 minutes. This ensures more even cooking. Pat the steak dry with paper towels to remove any excess moisture, which helps achieve a good sear.
2. Season the Steak:
   • Generously season the steak with coarse salt on both sides. If you use black pepper, sprinkle it on as well. This allows the seasoning to adhere well during the searing process.
3. Heat the Skillet:
   • Heat a large, heavy skillet (cast iron works best) over medium-high heat. Add 1 tablespoon of tallow or lard to the pan and let it heat up until it begins to shimmer. If you prefer extra flavor, you can also add a clove of smashed garlic at this stage.
4. Sear the Steak:
   • Place the steak in the hot skillet. Sear for 4-5 minutes on each side to develop a golden-brown crust. For a medium-rare steak, aim for an internal temperature of about 130-135°F (54-57°C). Adjust the time if you want your steak rarer or more well-done.
5. Finish with Butter:
   • In the last minute of cooking, add 2 tablespoons of butter to the pan and swirl it around. If desired, add a sprig of rosemary for flavor. Once melted, spoon the butter over the steak to enhance its richness.
6. Rest the Steak:
   • Remove the steak from the skillet and let it rest for 5-10 minutes. This allows the juices to redistribute for a more tender steak.
7. Serve:
   • Slice the steak against the grain, drizzle with any remaining butter in the pan, and serve immediately. Optionally, garnish with a sprig of rosemary for extra flavor.