🥩 Carnivore Butter Ribeye Steak (Strict-Friendly)

This recipe is ideal if you’re following a strict carnivore diet (animal foods only, no plants, no spices). It uses just ribeye, salt (optional depending on your version of strict), and butter.

🥩 Ingredients (1 serving)

1 thick-cut ribeye steak (1–1.5 inches thick, about 12–16 oz)
1–2 tablespoons unsalted butter
High-quality salt (optional, if tolerated on your version of carnivore)

🔥 Equipment

Cast iron skillet (preferred)
Tongs
Paper towels
Meat thermometer (optional but recommended)

👩‍🍳 Instructions

1️⃣ Bring to Room Temperature

Remove the steak from the fridge 30–45 minutes before cooking.

2️⃣ Pat Dry

Pat the steak very dry with paper towels. This is crucial for a good crust.

3️⃣ Preheat the Pan

Heat a cast iron skillet over medium-high to high heat for 3–5 minutes until very hot.

4️⃣ Season (Optional)

If using salt, lightly season both sides just before placing in the pan.

5️⃣ Sear

Place steak in the dry hot pan.
Sear without moving it:

3–4 minutes on first side
Flip and cook 3–4 minutes on second side

For thicker cuts, sear the edges for 30–60 seconds.

6️⃣ Add Butter & Baste

Lower heat slightly.
Add 1–2 tablespoons butter.
Tilt the pan and spoon melted butter over the steak for 1–2 minutes.

7️⃣ Check Internal Temperature (Optional)

Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F

(Remember it rises 5°F while resting.)

8️⃣ Rest

Remove from heat and rest 5–10 minutes before slicing.

🧈 Strict Carnivore Tips

Choose well-marbled ribeye for natural fat.
Avoid oils (even olive oil).
Avoid garlic, herbs, pepper if staying strict.
Grass-fed butter is optional — use what you tolerate best.

❓ Q & A

Q1: Can I cook it fully in butter instead of dry searing?

Yes, but dry searing first gives a better crust. Butter alone may burn at high heat.

Q2: Is salt allowed on strict carnivore?

Depends on your approach.

Some consider salt essential and acceptable.
Others eliminate it temporarily for autoimmune protocols.

Q3: Can I cook ribeye in the oven instead?

Yes. Reverse sear method:

Bake at 250°F until internal temp reaches 115–120°F.
Finish in hot pan with butter for crust.

Q4: Why ribeye?

Ribeye is ideal because it’s naturally fatty and doesn’t require added fats like leaner cuts.

Q5: How do I know when it’s done without a thermometer?

Use the finger test:

Soft like cheek = rare
Slight resistance = medium-rare
Firm = medium

But a thermometer is more accurate.

Q6: Can I air fry it?

Yes:

400°F for 6–10 minutes (depending on thickness), flipping halfway.
Finish with melted butter.