A nutrient-rich Reverse-Seared Ribeye Steak with Pork Shoulder recipe perfect for the carnivore diet. High in protein and healthy animal fats.
Introduction
What makes this Reverse-Seared Ribeye Steak with Pork Shoulder truly special? Ribeye Steak originated from the rib section of the cow, known for its marbling and rich flavor, while the Reverse-Seared cooking method combines slow cooking with a final high-heat sear for the perfect balance of even cooking and crust. This recipe celebrates the natural richness of animal foods without needing any plant-based additions. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 9 minutes
- Cook Time: 29 minutes
- Total Time: 38 minutes
- Servings: 2
- Difficulty: Advanced
Ingredients
- 16 oz Ribeye Steak
- 1 tbsp Duck Fat
- 2 tsp Onion Powder
Instructions
- Take Ribeye Steak out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Ribeye Steak generously with Onion Powder.
- Heat Duck Fat in a suitable pan or cooking vessel.
- Cook Ribeye Steak using the Reverse-Seared method until desired doneness is reached.
- Cook Pork Shoulder separately using the same method, or add it during the last 7 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Duck Fat on top.
Nutrition Information
- Calories: 590
- Protein: 44g
- Fat: 46g
- Carbs: 0g
- Saturated Fat: 24g
- Cholesterol: 232mg
- Sodium: 487mg