Carnivore Steak and Shrimp (Surf & Turf) - For the Carnivore Diet
This is a classic carnivore surf and turf: well-seared steak with shrimp cooked right in the steak drippings. It’s rich, satisfying, and fast—no plants, no fuss, just beef, shrimp, salt, and butter or tallow.
Use a heavy skillet (cast iron is ideal) and get it very hot for a deep crust on the steak. Cook the shrimp in the same pan to capture all the flavor from the fond and butter. For dairy-free carnivore, use beef tallow instead of butter. Aim for simple seasoning—coarse salt is all you need.
Serve immediately with the pan juices spooned over both steak and shrimp. Adjust doneness with a quick thermometer check if you like: pull ribeye around 125°F for medium-rare; shrimp are done when just opaque and firm.
Ingredients
- 2 ribeye or New York strip steaks, 8–10 oz each (1–1.25 inches thick)
- 12 oz large shrimp, peeled and deveined (tails on optional)
- 4 tbsp unsalted butter (or use beef tallow for dairy-free), divided
- 1 tbsp beef tallow or ghee (optional, for searing)
- Coarse salt, to taste
Instructions
- Pat the steaks completely dry and season both sides generously with coarse salt.
- Preheat a heavy skillet over medium-high heat until very hot (2–3 minutes). Add tallow/ghee if using.
- Sear steaks 2–3 minutes per side until browned. Add 2 tbsp butter (about 1 tbsp per steak) and baste for 30–60 seconds. Transfer steaks to a warm plate to rest 5–10 minutes.
- Lower heat to medium. Add remaining 2 tbsp butter to the skillet. Add shrimp in a single layer, season lightly with salt, and cook 1–2 minutes per side until just opaque.
- Return steaks to the pan for 15–30 seconds to warm and coat with pan butter. Plate and spoon all pan juices over steak and shrimp. Serve immediately.