Butter-Basted Strip Steak - For the Carnivore Diet

A simple, carnivore-friendly strip steak seared hot and basted with foamy butter for a crusty exterior and tender center.

This butter-basted strip steak is a carnivore staple: a hot cast-iron sear, a generous spoon of foamy butter, and a brief rest. The result is a deeply browned crust and juicy center with rich, beef-forward flavor.

Choose a 1 to 1¼-inch thick strip steak for best results. Pat it dry and salt ahead of time to draw surface moisture and concentrate beefy taste. A slick of beef tallow handles the initial high-heat sear, while butter comes in after the flip to baste without burning.

Use internal temperature as your guide: pull at 120–125°F for rare or 128–132°F for medium-rare, knowing carryover heat will raise it a few degrees during the rest. Sear the fat cap briefly for extra flavor, then rest and finish with the buttery pan drippings.

For thicker steaks, lower the heat after browning and baste longer, or briefly finish in a 350°F oven until target temperature is reached. Leftovers slice well for cold steak bites topped with a dab of melted butter.

Ingredients

• 1 boneless strip steak (10–14 oz, 1–1¼ inches thick)
• 3/4 to 1 teaspoon kosher salt
• 1 teaspoon beef tallow (or ghee), for searing
• 1–2 tablespoons unsalted butter, for basting

Instructions

1. Pat the steak very dry. Season all over with kosher salt. For best flavor, refrigerate uncovered 30–60 minutes (or up to overnight), then bring to room temp for 15 minutes.
2. Preheat a cast-iron skillet over medium-high heat until very hot (3–5 minutes). Add the beef tallow and swirl to lightly coat.
3. Lay the steak in the skillet and press lightly for full contact. Sear without moving until a deep brown crust forms, about 2–3 minutes.
4. Flip the steak. Reduce heat to medium and add the butter. As it foams, tilt the pan and spoon the melted butter over the steak repeatedly for 60–90 seconds.
5. Continue cooking and basting, flipping every 30–45 seconds, until internal temperature is 120–125°F for rare or 128–132°F for medium-rare.
6. Use tongs to stand the steak on its fat cap and sear 20–30 seconds to render and brown.
7. Transfer to a warm plate and rest 5 minutes. Spoon some pan butter over the top.
8. Slice against the grain and season with a pinch more salt if desired. Serve immediately.

Time: 20 minutes (plus optional 30–60 minutes dry brine) Servings: