Garlic Butter Ribeye - For the Carnivore Diet
This ribeye is all about heat, timing, and a quick butter baste that carries garlic aroma without overcooking the steak. Use a heavy skillet, get it hot, and don’t crowd the pan. A brief rest keeps the juices where they belong.
If you follow a strict, no-plant carnivore approach, simply omit the garlic and use plain butter (or tallow) for basting—the method stays the same and the result is still richly beefy. An instant-read thermometer makes doneness foolproof: pull at 125–130°F for medium-rare.
Leftovers slice well for next-day cold cuts. Chill promptly and store up to 3 days; rewarm gently in a skillet with a spoon of butter to keep it tender.
Ingredients
- 2 ribeye steaks, 1 to 1.5 inches thick (10–14 oz each)
- 1.5 teaspoons kosher salt, divided
- 2 tablespoons unsalted butter
- 2 cloves garlic, lightly crushed (or 1/2 teaspoon garlic powder)
- 1 tablespoon beef tallow or ghee for searing
Instructions
- Pat steaks very dry. Season both sides evenly with the salt. Let sit at room temperature for 20–30 minutes while you prep the pan.
- Place a heavy skillet (cast iron preferred) over medium-high heat for 3–5 minutes until very hot.
- Add the tallow, then lay in the steaks. Sear without moving for 2–3 minutes until a deep brown crust forms.
- Flip and sear the second side for 2–3 minutes. Stand the steaks on their sides to render and brown the fat cap, about 30–60 seconds.
- Reduce heat to medium-low. Add butter and crushed garlic to the pan. When the butter foams, tilt the pan and spoon the garlic butter over the steaks for 30–90 seconds, until they reach your target temp (about 125–130°F for medium-rare).
- Transfer to a warm plate and rest 5–10 minutes. Spoon any remaining garlic butter from the pan over the steaks before serving.