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Forget everything you thought you knew about steak – these recipes are about to flip your world upside down! Ready to unleash your inner carnivore? Let’s take a peek into a meat lover’s paradise that’ll have you questioning why you ever bothered with side dishes.
A Note About These Recipes: We are all in different stages of our carnivore journey, as such, some recipe ideas below include herbs, spices and condiments that are not strictly carnivore. Purists, feel free to omit the spices and seasonings.
1. Classic Ribeye Steak
Let’s kick things off with the king of steaks – the ribeye. This marbled beauty is a carnivore’s dream come true. Start with a thick-cut ribeye, at least 1.5 inches thick. Pat it dry and let it come to room temperature – this is the secret to even cooking. Season generously with salt and freshly cracked black pepper. That’s it. No fancy rubs are needed when you’ve got quality meat.
Heat a cast-iron skillet until it’s smoking hot. Add a touch of high-heat oil and lay that ribeye down. Listen to that sizzle! Cook for 3-4 minutes on each side for medium-rare, then let it rest for 5 minutes.
2. Garlic Butter Sirloin
If you thought sirloin was boring, think again. This garlic butter sirloin is about to change your life. Start with a well-trimmed sirloin steak. Season it with salt and pepper, then sear it in a hot pan for about 4 minutes per side.
Now, here’s where the magic happens. In a small bowl, mix softened butter with minced garlic, chopped parsley, and a squeeze of lemon juice – all purely optional of course.
Once your steak is cooked to your liking, top it with a generous dollop of this garlic butter. As it melts, it’ll create a flavor explosion that’ll have you wondering why you ever bothered with steak sauce. The garlic adds a punch, the butter adds richness, and the lemon cuts through it all for a perfectly balanced bite.
3. Grilled T-Bone with Herb Butter
Get ready for a steak that’s so good, it’ll make you want to kiss the grill master. The T-bone gives you the best of both worlds – tender filet on one side, flavorful strip on the other. Start by preheating your grill to high heat. Season your T-bone generously with salt and pepper.
Grill for about 6-7 minutes per side for medium-rare, rotating 45 degrees halfway through each side for those picture-perfect grill marks. While it’s cooking, mix up some herb butter with softened butter, chopped rosemary, thyme, and a pinch of salt.
Let the steak rest for 5 minutes, then top with a pat of optional herb butter. As it melts, it’ll mingle with the steak juices to create a sauce that’s pure heaven.
4. Pan-Seared Filet Mignon
Ah, the filet mignon – the Cadillac of steaks. This lean, tender cut doesn’t need much to shine, but we’re going to take it to the next level. Start with room temperature filets, about 2 inches thick. Pat them dry and season with salt and pepper.
Heat a tablespoon of oil in a heavy-bottomed pan until it’s smoking hot. Add the filets and don’t touch them for 3-4 minutes. Flip and cook for another 3-4 minutes. Now, optionally add a knob of butter, a crushed garlic clove, and a sprig of fresh thyme to the pan. Baste the filets with this aromatic butter for another minute.
5. Smoked Beef Brisket
Okay, technically not a steak, but this smoked brisket is too good not to include. This is low and slow cooking at its finest. Start with a whole brisket, trim the fat cap to about 1/4 inch, and season generously with a simple rub of salt, add black pepper, and garlic powder if that’s your thing.
Fire up your smoker to 225°F (107°C) using your wood of choice (hickory or oak work great). Place the brisket fat side up and let the magic happen. Smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C). The key is patience – resist the urge to peek or prod. Once done, wrap it in butcher paper and let it rest for an hour. Slice against the grain and prepare for beefy nirvana.
6. Chimichurri Skirt Steak
Purists can skip this one, everybody else get ready for a flavor fiesta!
Skirt steak is a thin, flavorful cut that’s perfect for quick cooking. Start by whipping up a batch of chimichurri sauce. Blend fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes. Set aside and let the flavors mingle.
Season your skirt steak with salt and pepper, then grill over high heat for about 3-4 minutes per side. The key is to cook it quickly to keep it tender. Let it rest for 5 minutes, then slice against the grain. Drizzle generously with your chimichurri sauce.
7. Marinated Flank Steak
Flank steak is a lean, flavorful cut that benefits from a good marinade. Mix beef bone broth, melted tallow, and crushed pork rinds. Add your flank steak and let it marinate for at least 2 hours, or overnight if you can wait that long.
Grill over high heat for about 5-6 minutes per side for medium-rare. The crushed pork rinds in the marinade will create a delicious crust. Let it rest for 10 minutes, then slice thinly against the grain.
8. Spicy Cajun New York Strip
Get ready to spice up your life with this Cajun-inspired New York Strip. Mix up a Cajun seasoning with paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. Rub this all over your New York Strip and let it sit for about 30 minutes.
Heat a cast-iron skillet until it’s smoking hot. Add your steak and cook for about 4-5 minutes per side for medium-rare. The Cajun spices will form a flavorful crust that’ll have your taste buds dancing. Let it rest for 5 minutes, then slice and serve.
9. Balsamic-Glazed Flat Iron Steak
Keto carnivores, this one’s for you.
Flat iron steak is a hidden gem – it’s tender, flavorful, and usually cheaper than more popular cuts. We’re going to take it to the next level with a balsamic glaze. Start by seasoning your steak with salt and pepper. Grill over high heat for about 4-5 minutes per side.
While it’s cooking, reduce balsamic vinegar in a saucepan until it’s syrupy. When the steak is done, brush it with the balsamic glaze and let it rest for 5 minutes. Slice against the grain and drizzle with more glaze.
10. Coffee-Rubbed Cowboy Steak
Last but not least, we’re pulling out all the stops with this coffee-rubbed cowboy steak.
Purists will definitely want to skip this one.
A cowboy steak is essentially a thick-cut ribeye with the bone in – it’s primal, it’s impressive, and it’s delicious. Mix ground coffee with brown sugar, chili powder, smoked paprika, and salt. Rub this all over your steak and let it sit for an hour.
Grill over high heat for about 6-7 minutes per side for medium-rare, then move to indirect heat and cook for another 5-10 minutes. The coffee rub will create a dark, flavorful crust that’ll make your mouth water. Let it rest for 10 minutes, then slice and serve.
Steak Nirvana: Your New Carnivore Lifestyle
There you have it – 10 steak recipes that’ll make you forget vegetables exist. From classic ribeyes to exotic coffee rubs, these recipes prove that a carnivore diet is anything but boring. Fire up that grill and embrace your inner caveman!
