Ribeye steaks are a carnivore diet staple, prized for their rich flavor, high fat content, and excellent marbling. This recipe keeps things incredibly simple, letting the quality of the beef shine through. Pan-searing creates a beautiful crust while keeping the inside juicy and tender. This is a quick and easy meal, perfect for a weeknight dinner or a special occasion.
The carnivore diet emphasizes nutrient density, and ribeye delivers. It’s packed with essential amino acids, healthy fats (including saturated fat, which is vital on a carnivore diet), and micronutrients like iron, zinc, and B vitamins. The focus here is on a single, high-quality ingredient, cooked to perfection with just salt.
Ingredients:
- 2 Ribeye Steaks (about 1-1.5 inches thick)
- Salt (to taste, coarse sea salt is recommended)
- Optional: Beef Tallow, Butter, or Ghee (for searing)
Instructions:
- Prepare the Steaks: Take the ribeye steaks out of the refrigerator about 30-60 minutes before cooking. This allows them to come closer to room temperature, which promotes more even cooking. Pat the steaks dry with paper towels. This is *crucial* for a good sear.
- Season Generously: Season the steaks liberally with salt on both sides. Don’t be afraid to use a good amount of salt; it’s the only seasoning and enhances the flavor of the beef.
- Heat the Pan: Choose a heavy-bottomed pan, preferably cast iron, stainless steel, or carbon steel. Heat the pan over medium-high heat until it’s *very* hot. You should see a faint wisp of smoke.
- (Optional) Add Fat: If your steaks are very lean, or if you prefer extra fat, add a tablespoon of beef tallow, butter, or ghee to the hot pan. Let it melt and become shimmering. If your ribeyes have sufficient marbling, you may not need to add extra fat.
- Sear the Steaks: Carefully place the steaks in the hot pan. Do not overcrowd the pan; cook in batches if necessary.
- Sear Time: Sear the steaks for 3-4 minutes per side for medium-rare. Adjust the cooking time depending on the thickness of the steaks and your desired doneness:
- Rare: 2-3 minutes per side
- Medium-Rare: 3-4 minutes per side
- Medium: 4-5 minutes per side
- Medium-Well: 5-6 minutes per side
- Well-Done: Not recommended for ribeye, as it can become tough.
- Develop the Crust: Don’t move the steaks around too much while searing. Let them develop a rich, brown crust.
- (Optional) Baste with Fat: If you used tallow, butter, or ghee, you can tilt the pan and use a spoon to baste the steaks with the melted fat during the last minute of cooking. This adds flavor and helps with browning.
- Check for Doneness: Use a meat thermometer to check the internal temperature for accuracy. For medium-rare, aim for 130-135°F (54-57°C).
- Rest: Remove the steaks from the pan and place them on a cutting board or plate. Let them rest for at least 5-10 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Serve: Slice the steaks against the grain (if desired) and serve immediately. Any pan juices can be poured over the steak.
Tips and Variations:
- Steak Thickness: Thicker steaks (1.5 inches or more) are generally better for pan-searing, as they are less likely to overcook.
- Pan Choice: Cast iron is ideal for pan-searing because it retains heat well and distributes it evenly.
- Smoke Point: Be mindful of the smoke point of your chosen fat. Beef tallow has a high smoke point, making it a good choice. Butter has a lower smoke point and can burn more easily.
- Reverse Sear: For a more evenly cooked steak, consider the reverse sear method. Slowly cook the steak in a low oven (200-275°F / 93-135°C) until it reaches about 10-15 degrees below your desired final temperature, then sear it in a hot pan to develop the crust.
- Bone-In vs. Boneless: Bone-in ribeyes can have slightly more flavor, but boneless ribeyes are easier to cook evenly. The choice is up to you.
Enjoy this simple and delicious carnivore ribeye steak! It’s a perfect example of how satisfying and flavorful a meat-only diet can be.