Introduction
Are you ready to embrace a simpler, more satisfying way of eating? Forget the fuss and dive into the primal pleasure of the carnivore diet with a recipe that’s as elegant as it is straightforward. This isn’t just steak; it’s an experience – a testament to the power of quality ingredients and simple preparation. Get ready to redefine your dinner with a dish that’s pure, delicious, and incredibly fulfilling.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
-
Cast Iron Skillet
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-
Meat Thermometer
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-
Sharp Chef’s Knife
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Why You’ll Love This Recipe
This recipe is the epitome of ‘less is more.’ It celebrates the natural, rich flavor of high-quality beef, elevated by a simple yet luxurious garlic herb butter. It’s incredibly quick to prepare, making it perfect for busy weeknights, and it aligns perfectly with ketogenic and carnivore lifestyles. You’ll love its simplicity, its decadent taste, and the pure satisfaction it delivers.
Ingredients
- 2 (8-10 oz) Ribeye or New York Strip steaks, about 1.5 inches thick
- 2 tablespoons Ghee or unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper, or to taste (optional, omit for strict carnivore)
Instructions
- Prepare the Compound Butter: In a small bowl, combine the softened ghee or butter with the minced garlic, chopped rosemary, and thyme. Mix thoroughly until well incorporated. You can also add a pinch of salt and pepper here if using. Spoon the butter mixture onto a piece of parchment paper or plastic wrap and roll it into a log. Twist the ends to seal and refrigerate until firm, about 30 minutes. This makes it easy to slice later.
- Season the Steaks: Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear. Generously season both sides of the steaks with sea salt and black pepper (if using). Let the steaks sit at room temperature for about 30-60 minutes before cooking to ensure even cooking.
- Sear the Steaks: Heat a cast iron skillet over medium-high heat until it’s smoking hot. Add a tablespoon of high-heat cooking oil like avocado or grapeseed oil (optional, depending on your fat preference and skillet). Carefully place the seasoned steaks in the hot skillet. Sear for 2-4 minutes per side, depending on thickness, until a deep brown crust forms.
- Butter Basting: Reduce the heat to medium-low. Slice off a thick medallion of your prepared compound butter (about 1-2 tablespoons per steak) and place it on top of each steak in the skillet. Allow the butter to melt and bubble around the steak. Tilt the skillet slightly and use a spoon to continuously baste the melting butter mixture over the steaks for another 2-4 minutes, or until your desired level of doneness is reached. Use a meat thermometer for accuracy: 125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140°F (60°C) for medium.
- Rest and Serve: Carefully remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain and serve immediately.
Tips
- For the best sear, ensure your skillet is screaming hot before adding the steak.
- Don’t overcrowd the pan; cook steaks in batches if necessary.
- Resting the steak is non-negotiable for a juicy result.
- Adjust the herbs in the compound butter to your preference – chives or parsley also work wonderfully.
- For a strict carnivore approach, omit the pepper and use only ghee or butter for cooking and basting.
Serving Suggestions
- Serve as is for a pure carnivore experience.
- Pair with a simple side salad with a vinaigrette.
- Enjoy alongside other carnivore-friendly dishes like bacon or eggs.
Storage Tips
Leftover cooked steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven to preserve moisture. The compound butter can be stored separately in the refrigerator for up to a week.
FAQ
What is the best cut of steak for this recipe? Ribeye and New York Strip are excellent choices due to their marbling and flavor, but a well-marbled sirloin or even a filet mignon can also be used.
Can I use regular butter instead of ghee? Yes, you can use unsalted butter, but ghee has a higher smoke point and a richer flavor, making it ideal for high-heat searing.
How do I know when my steak is done? Use an instant-read meat thermometer. For rare, aim for 125°F (52°C); for medium-rare, 130-135°F (54-57°C); and for medium, 140°F (60°C). Remember the temperature will rise a few degrees while resting.
Nutrition Information
- Calories: Approximately 600-700 kcal (per serving, depending on steak size and fat content)
- Protein: Approximately 50-60g
- Fat: Approximately 40-50g
- Carbohydrates: 0g
Unleash Your Inner Carnivore: The Ultimate Steak & Butter Recipe
Ingredients
Method
- Prepare the Compound Butter: In a small bowl, combine the softened ghee or butter with the minced garlic, chopped rosemary, and thyme. Mix thoroughly until well incorporated. You can also add a pinch of salt and pepper here if using. Spoon the butter mixture onto a piece of parchment paper or plastic wrap and roll it into a log. Twist the ends to seal and refrigerate until firm, about 30 minutes. This makes it easy to slice later.
- Season the Steaks: Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear. Generously season both sides of the steaks with sea salt and black pepper (if using). Let the steaks sit at room temperature for about 30-60 minutes before cooking to ensure even cooking.
- Sear the Steaks: Heat a cast iron skillet over medium-high heat until it's smoking hot. Add a tablespoon of high-heat cooking oil like avocado or grapeseed oil (optional, depending on your fat preference and skillet). Carefully place the seasoned steaks in the hot skillet. Sear for 2-4 minutes per side, depending on thickness, until a deep brown crust forms.
- Butter Basting: Reduce the heat to medium-low. Slice off a thick medallion of your prepared compound butter (about 1-2 tablespoons per steak) and place it on top of each steak in the skillet. Allow the butter to melt and bubble around the steak. Tilt the skillet slightly and use a spoon to continuously baste the melting butter mixture over the steaks for another 2-4 minutes, or until your desired level of doneness is reached. Use a meat thermometer for accuracy: 125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140°F (60°C) for medium.
- Rest and Serve: Carefully remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the steak against the grain and serve immediately.
