Carnivore Salisbury Steak - For the Carnivore Diet

Classic Salisbury steak made fully carnivore: seared beef patties with a rich pan gravy built from beef broth, butter, and cream (or tallow). Simple, hearty, and ultra-satisfying.

This carnivore Salisbury steak keeps the spirit of the classic while staying strictly animal-based. Juicy ground beef patties are seared in beef tallow, then finished in an ultra-savory gravy made by reducing beef bone broth and enriching it with butter and cream. Crushed pork rinds stand in for breadcrumbs to keep the patties tender without plants.

You can tailor the fat level by choosing 80/20 beef for richness or leaner beef plus extra tallow. For additional nutrients, fold in a little finely minced beef liver—its flavor disappears into the beef while boosting vitamins and minerals. If you avoid dairy, skip the cream and butter and use more tallow; a touch of gelatin still gives the gravy body.

Leftovers keep well and reheat gently in a covered skillet with a splash of broth. Serve the patties smothered in gravy and enjoy as-is or alongside soft-scrambled eggs for an extra-rich plate.

Ingredients

• 2 lb (900 g) 80/20 ground beef
• 1 large egg
• 1/2 cup finely crushed pork rinds
• 1 to 1 1/4 tsp fine salt, divided
• 2 tbsp beef tallow (for frying)
• 1 cup unsalted beef bone broth
• 1 tsp powdered gelatin (optional, for thicker gravy)
• 2 tbsp unsalted butter (or additional tallow for dairy-free)
• 1/2 cup heavy cream (optional, for creamy gravy)
• Optional: 2 oz (60 g) finely minced beef liver, for nutrients

Instructions

1. In a bowl, gently mix ground beef, egg, crushed pork rinds, 1 tsp salt, and optional minced liver until just combined (do not overwork).
2. Divide into 6 oval patties about 3/4 inch thick; press a shallow dimple in the center of each to prevent doming.
3. Heat beef tallow in a large skillet over medium-high until shimmering.
4. Sear patties 3 to 4 minutes per side until well browned. Transfer to a plate; leave the fat and browned bits in the pan.
5. Reduce heat to medium. Pour in beef bone broth to deglaze, scraping up the fond. Simmer and reduce by about half, 3 to 5 minutes.
6. Sprinkle gelatin over the simmering broth and whisk until dissolved. Off heat, whisk in butter and then heavy cream (if using) until the gravy is glossy. Season with a pinch more salt to taste.
7. Return patties and any accumulated juices to the skillet, spoon gravy over them, and simmer on low 3 to 5 minutes to finish cooking to your preferred doneness.
8. Rest 2 minutes, then serve the Salisbury steaks smothered with the pan gravy.

Time: 30 minutes Servings: