Carnivore Surf and Turf - For the Carnivore Diet

Seared ribeye with butter-basted scallops and a quick marrow-butter pan sauce. All animal-based, fast, and deeply satisfying.

This surf and turf keeps it strictly carnivore: a well-seared ribeye, sweet sea scallops, and a glossy pan sauce built from butter, marrow, and beef drippings. No herbs, no citrus—just clean, rich, animal flavor.

Pat everything dry and salt well for a great crust. Sear the steak first in a hot cast-iron skillet with beef tallow, then baste with butter. While the steak rests, use the same pan for the scallops so they pick up the beefy fond. Finish by whisking in a spoon of bone marrow and a splash of reduced beef broth for a quick, silky sauce.

Slice the steak, plate with the scallops, and spoon over the pan juices. A final pinch of salt is all you need. Simple technique, big payoff.

Ingredients

• 1 ribeye steak, about 1 lb (450 g), at least 1 inch thick
• 8 oz (225 g) large sea scallops, patted very dry
• 3 tbsp unsalted butter (or ghee)
• 1 tbsp beef tallow
• 1 tbsp soft bone marrow or rendered marrow (optional, recommended)
• 2 tbsp reduced beef bone broth, no aromatics (optional)
• Kosher salt, to taste

Instructions

1. Temper and season: Remove steak and scallops from the fridge 20–30 minutes before cooking. Pat very dry. Salt both generously on all sides.
2. Sear the steak: Heat a cast-iron skillet over medium-high until very hot. Add beef tallow. Sear steak 2–3 minutes per side to build a deep crust, then reduce heat to medium.
3. Baste: Add 2 tbsp butter to the pan. Tilt and baste the steak for 60–90 seconds. Cook to your preferred doneness (about 125°F/52°C for medium-rare). Transfer to a warm plate to rest 8–10 minutes.
4. Sear the scallops: If the pan has excess fat, spoon off until you have a thin coating. Return heat to high. Pat scallops dry again, lightly salt, add 1 tbsp butter, then scallops. Sear 1.5–2 minutes until deeply golden, flip and cook 1–1.5 minutes until just opaque. Remove to a plate.
5. Pan sauce (optional but great): Reduce heat to low. Add bone marrow and reduced beef broth to the hot pan. Whisk and scrape up the fond until glossy, 30–60 seconds. Season with a pinch of salt if needed.
6. Serve: Slice steak against the grain. Plate with scallops and spoon over the marrow-butter pan sauce. Finish with a final sprinkle of salt.

Time: 25 minutes Servings: