Carnivore Surf and Turf (Ribeye with Buttered Shrimp) - For the Carnivore Diet

A simple, all-animal surf and turf: seared ribeye and buttery shrimp cooked in one skillet with only salt and animal fat.

This surf and turf keeps it carnivore-pure and weeknight-simple: a well-seared ribeye paired with quick, buttery shrimp. Everything happens in one hot skillet so the shrimp picks up the steak drippings and browned bits for rich flavor without any plants or fillers.

Pat everything dry and salt the steak a little ahead if you can. A ripping-hot cast-iron skillet gives you a fast crust on the ribeye while keeping the center juicy. Let the steak rest briefly, then cook the shrimp in the same pan with butter or tallow so it turns opaque and soaks up the savory fond.

Use unsalted butter or beef tallow depending on preference and tolerance. Keep seasoning to salt only for strict carnivore. Spoon the pan juices over the sliced steak and shrimp for a naturally rich finish that needs nothing else.

Variations: swap shrimp for large sea scallops or a split lobster tail; add a knob of bone marrow or extra butter while the steak rests. Grill the steak if you like, then finish the shrimp quickly in a skillet with butter.

Leftovers keep well: refrigerate in a covered container up to 2 days. Rewarm gently in a skillet over low heat with a little butter to avoid overcooking the shrimp.

Ingredients

• 1 lb (450 g) ribeye steak, 1–1.5 inches thick
• 12 oz (340 g) raw shrimp, peeled and deveined (tails on optional)
• 2 tbsp unsalted butter or beef tallow, divided
• 1 tsp fine salt, divided (adjust to taste)

Instructions

1. Pat the ribeye and shrimp very dry. Season the steak all over with about 1/2 tsp salt (do this 15–30 minutes ahead if possible). Keep the shrimp chilled and unseasoned for now.
2. Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes.
3. Add 1 tbsp butter or tallow to the skillet. When shimmering, place the ribeye in the pan. Sear 2–3 minutes per side for a deep crust, plus 30–60 seconds on the fat edge if needed. Cook to your desired doneness (about 125–130°F/52–54°C for medium-rare).
4. Transfer the steak to a warm plate to rest 5–10 minutes. Top with a small pat of butter if desired.
5. Return the skillet to medium-high heat. Add the remaining 1 tbsp butter or tallow. Lightly season the shrimp with a pinch of the remaining salt.
6. Cook the shrimp in a single layer 1–2 minutes per side until just opaque and firm. Scrape up browned bits and let the butter pick up the steak drippings.
7. Slice the ribeye against the grain. Plate with the shrimp and spoon the pan juices over everything. Sprinkle on any remaining salt to taste and serve immediately.

Time: 25 minutes Servings: