The bone-in ribeye is often considered the crown jewel of steaks for carnivore dieters due to its perfect balance of tender meat and rich fat content. This simple preparation method maximizes flavor while maintaining the pure carnivore approach.
Ingredients:
- 1 bone-in ribeye steak (1.5-2 inches thick)
- 2-3 tablespoons grass-fed butter
- Sea salt (to taste)
Instructions:
- Remove the steak from the refrigerator 45-60 minutes before cooking to bring it to room temperature.
- Pat the steak completely dry with paper towels (crucial for proper searing).
- Season generously with sea salt on all sides.
- Heat a cast-iron skillet over high heat until it’s smoking hot.
- Place the steak in the dry skillet and sear undisturbed for 3-4 minutes to develop a deep crust.
- Flip the steak and add the butter to the pan.
- As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for another 3-4 minutes.
- For medium-rare, cook until the internal temperature reaches 130-135°F (54-57°C).
- Remove from heat and let rest for 10 minutes before slicing.
- Serve with the remaining pan juices poured over the top.
Notes:
- The resting period is essential as it allows the juices to redistribute throughout the meat.
- This steak provides ample protein, fat-soluble vitamins, zinc, iron, and B vitamins.
- For extra richness, you can substitute the butter with beef tallow or add bone marrow to the pan while basting.