Grilled Octopus (Carnivore-Style) - For the Carnivore Diet
This carnivore-style grilled octopus keeps things simple: gently tenderize the octopus in salted broth, dry it well, then kiss it with high heat and beef tallow for a crisp, smoky exterior. It’s meaty, clean-tasting, and rich in protein without plant-based seasonings.
The keys are to start with a tender octopus (previously frozen works great), simmer it gently until a fork slides in easily, and dry it thoroughly before grilling. A little beef tallow helps the char and adds satisfying richness to this naturally lean seafood. Finish with flaky salt and, if you tolerate dairy, a bit of melted butter or bone marrow butter for a luxurious glaze.
No grill? A ripping-hot cast-iron skillet does the job. For baby octopus, shorten the simmer time. You can pressure-cook instead of simmering if you prefer. Keep leftovers for quick protein—great reheated in a pan with a spoon of tallow.
Store cooked octopus in an airtight container up to 3 days. Reheat briefly over high heat with a little fat to keep the exterior crisp without overcooking.
Ingredients
- 2 to 2.5 lb (900–1,100 g) whole octopus, cleaned (beak and eyes removed; previously frozen is ideal)
- 4 cups (1 L) beef bone broth or water (enough to mostly cover; add more water as needed)
- 1 tablespoon fine sea salt, plus flaky salt to finish
- 2 tablespoons beef tallow (plus more to finish)
- Optional (dairy): 1–2 tablespoons melted unsalted butter or bone marrow butter to drizzle
Instructions
- Prep the octopus: If not pre-cleaned, remove the beak and eyes, rinse well, and drain. Pat very dry.
- Tenderize by simmering: Place octopus in a pot and add bone broth (or water) to mostly cover. Add 1 teaspoon of the salt. Bring just to a gentle simmer, then cook uncovered at a bare simmer until fork-tender, 45–60 minutes for a 2–2.5 lb octopus. Do not boil vigorously.
- Cool and dry: Let the octopus rest in the hot liquid 10–15 minutes, then transfer to a tray. Pat completely dry. Chill 20–30 minutes to firm for easier grilling.
- Preheat the grill: Heat to high (450–500°F/230–260°C). If using a skillet, preheat a cast-iron pan over high heat until smoking.
- Portion and season: Separate the tentacles. Toss with 2 tablespoons melted beef tallow and 1 teaspoon salt.
- Grill: Cook tentacles 2–3 minutes per side until well charred and heated through. Avoid overcooking; you’re only building color and crisp edges.
- Finish: Rest 2 minutes. Slice if desired. Sprinkle flaky salt and drizzle a little more melted tallow. If using dairy, add a small spoon of melted butter or bone marrow butter.
- Serve: Enjoy hot, as-is. For a skillet method, sear in tallow 2–3 minutes per side in a very hot cast iron pan.