Ultimate Carnivore Ribeye Steak

Ingredients (1 steak)

• 1 thick-cut ribeye steak

  • 1.25–2 inches thick is ideal

  • Grass-fed or grain-fed both work

• Fine sea salt (or Redmond’s / Himalayan)

• Optional (carnivore-approved):

  • Beef tallow or butter (for finishing)

👉 That’s it. No pepper. No herbs. No oil.

Equipment

• Cast iron skillet or stainless steel pan

• Tongs

• Paper towels

• Instant-read thermometer (highly recommended)

Step-by-Step Recipe

1. Dry the Steak (CRITICAL)

• Pat the ribeye completely dry with paper towels.

• Moisture = steam = no crust.

2. Salt Properly

Choose one method:

Option A – Dry Brine (Best Flavor)

• Salt generously on both sides.

• Place uncovered in fridge 4–24 hours.

• Pull out 45–60 min before cooking.

Option B – Same-Day Cook

• Salt generously 10–15 minutes before cooking.

❌ Don’t salt and immediately cook (bad crust, uneven seasoning).

3. Bring to Room Temp

• Let steak sit out 45–60 minutes.

• Promotes even cooking.

4. Heat the Pan

• Heat pan over medium-high to high for 3–5 minutes.

• Pan should be smoking hot.

• Add nothing if steak is fatty enough.

• Add 1 tsp beef tallow only if needed.

5. Sear Like You Mean It

• Place steak down away from you.

• Do NOT move it.

• Sear 2–3 minutes until deep brown crust forms.

• Flip once and sear other side 2–3 minutes.

6. Render the Fat Cap

• Hold steak upright with tongs.

• Render fat edge 30–45 seconds until golden.

7. Finish to Temperature

Lower heat to medium and continue cooking:

👉 Pull steak 5°F early (carryover cooking).

8. Rest (DO NOT SKIP)

• Rest steak 5–10 minutes.

• Optional: top with butter or beef tallow while resting.

9. Slice & Eat

• Slice against the grain or eat caveman-style.

• Finish with a light sprinkle of salt if needed.

Carnivore Ribeye Q&A

Q: Why ribeye for carnivore?

A: Ribeye has:

• High saturated fat

• Natural marbling

• Built-in flavor
  Perfect for energy, satiety, and hormone health.

Q: Butter or tallow?

A:

• Beef tallow = strict carnivore, higher smoke point

• Butter = richer flavor, better finishing fat
  Best combo: sear in tallow, finish with butter 🧈

Q: Can I use an air fryer?

A: Yes—but pan sear is king.

Air Fryer Method:

• Preheat to 400°F / 205°C

• Cook 6–8 min per side (depending on thickness)

• Rest 5–10 min
  👉 Crust won’t be as legendary.

Q: Why no pepper?

A: Pepper is a plant irritant for many carnivores.
Also, it burns at high heat and masks beef flavor.

Q: Should I flip more than once?

A: No.
One flip = better crust + less moisture loss.

Q: My steak is tough—why?

A: Common causes:

• Too lean

• Overcooked

• Not rested

• Cut with the grain

Ribeye + proper rest = tender every time.

Q: Grass-fed or grain-fed?

A:

• Grass-fed: leaner, “beefier” taste

• Grain-fed: fattier, juicier
  👉 Many carnivores prefer grain-fed ribeye.

Q: Can I cook from frozen?

A: Yes (surprisingly great):

• Sear frozen steak 90 sec per side

• Finish on medium heat or in oven

• Takes longer but excellent crust

Q: How often can I eat ribeye on carnivore?

A: Daily, if:

• You tolerate fat well

• You feel energized

• Digestion is solid

Listen to your body—ribeye is nutrient-dense.