Carnivore Steak with Creamy Garlic Sauce

 Carnivore Steak with Creamy Garlic Sauce

 Ingredients (Serves 2–3)

Steak

• 2–3 ribeye, striploin, or sirloin steaks

• 1½ tsp salt (or to taste)

• ½ tsp black pepper (optional)

• 1 tbsp beef tallow or butter

Creamy Sauce

• 2 tbsp butter

• 3 cloves garlic, minced (optional – omit for strict carnivore)

• 1 cup heavy cream

• ¼ cup beef broth (optional but adds depth)

• ¼ cup grated Parmesan cheese

• Salt to taste

• Optional garnish:

  • Chopped parsley (for looks only)

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 Instructions

 Bring Steaks to Room Temp

• Remove steaks from fridge 30 minutes before cooking.

• Pat dry with paper towels.

• Season generously with salt (and pepper if using).

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 Sear the Steaks

1. Heat a cast-iron skillet over high heat until very hot.

2. Add beef tallow or butter.

3. Sear steaks 2–3 minutes per side until a deep brown crust forms.

4. Reduce heat to medium.

5. Cook until desired doneness:

   • Rare: 120–125°F

   • Medium-rare: 130–135°F

6. Remove steaks and rest, tented, 5–10 minutes.

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 Make the Creamy Sauce

1. In the same pan (don’t wipe it!), lower heat to medium-low.

2. Add butter and garlic → sauté 30 seconds.

3. Pour in heavy cream and beef broth.

4. Simmer 3–5 minutes, stirring.

5. Add Parmesan cheese and stir until thick.

6. Taste and adjust salt.

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 Combine & Serve

• Return steaks to pan.

• Spoon sauce generously over steaks.

• Simmer 1–2 minutes to coat.

• Garnish if desired and serve hot 

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 Strict Carnivore Version

• Skip garlic, broth & parsley

• Use:

  • Butter

  • Heavy cream

  • Salt

• Still incredibly rich & delicious

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 Macros (Approx per serving)

• Protein: 35–45g

• Fat: 45–55g

• Carbs: 1–2g