Cast Iron New York Strip - For the Carnivore Diet
This New York strip is cooked hot and fast in a cast iron skillet for a deep crust and a tender, juicy center. It uses only salt and animal fat, keeping it fully carnivore while maximizing beefy flavor.
Salting ahead of time dries the surface and helps build an even better crust. If you have time, dry brine in the fridge; if not, a quick salt right before cooking still works great. Use beef tallow for a clean, high-heat sear, and add a knob of butter at the end if you include dairy.
Cook to your preferred doneness by temperature rather than time for consistent results, then rest to keep the juices in the steak. Spoon the pan drippings over the sliced steak for a rich, carnivore-friendly finish.
Ingredients
- 1 New York strip steak, 10–14 oz (1–1.5 inches thick)
- Coarse salt, to taste
- 1–2 tablespoons beef tallow
- 1 tablespoon unsalted butter (optional, for basting)
Instructions
- Temper and dry: Remove the steak from the refrigerator 20–30 minutes before cooking. Pat very dry on all sides.
- Salt: Season both sides and edges generously with coarse salt. Optional dry brine: leave uncovered on a rack in the fridge 1–24 hours, then pat dry again before cooking.
- Preheat the skillet: Place a cast iron skillet over medium-high heat for 3–5 minutes until very hot. Add about 1 tablespoon tallow and swirl to coat.
- Hard sear: Lay the steak in the hot pan, fat cap away from you. Sear without moving for about 2 minutes until a deep brown crust forms. Flip and sear the second side for another 2 minutes.
- Render the edge: Using tongs, stand the steak on its fat edge to render for 30–60 seconds.
- Finish and baste: Reduce heat to medium. Add the remaining tallow and the butter if using. Tilt the pan and baste the steak for 60–90 seconds. Continue cooking, flipping as needed, until the internal temperature is about 120°F for rare, 125–130°F for medium-rare, or 135°F for medium.
- Rest: Transfer to a warm plate or wire rack and rest 5–8 minutes. Taste and add a pinch more salt if needed.
- Serve: Slice against the grain and spoon pan juices over the top.