Grilled Sirloin - For the Carnivore Diet
This grilled sirloin is all about clean, beef-forward flavor with a sizzling crust and a tender, pink center. A light dry-brine with salt draws out deep savory notes, while a quick kiss of high heat locks in juices. Finish with a pat of butter or a spoon of melted beef tallow for a glossy, satisfying bite.
Use a two-zone grill setup so you can sear hard and then gently coast to your target temperature. Aim for rare to medium-rare to keep sirloin tender. Resting is key—let the steak sit so the juices redistribute, then slice against the grain for maximum tenderness.
If you don’t have a grill, a ripping-hot cast-iron skillet works beautifully. You can also reverse sear thicker steaks for extra control. Keep it simple and carnivore: beef, salt, and fat are all you need.
Ingredients
- Top sirloin steak, about 1.5 lb (1 large or 2 smaller steaks)
- Kosher salt, to taste
- Beef tallow or unsalted butter, 1 tablespoon, plus more to finish
Instructions
- Pat the sirloin dry. Salt both sides generously and let it sit at room temperature for 30 to 60 minutes to dry-brine.
- Preheat the grill for a two-zone fire: one side high heat for searing, the other side medium-low for finishing.
- Lightly coat the steak with a thin film of beef tallow or butter just before grilling.
- Sear over high heat for 2 to 3 minutes per side, lid open, until a deep brown crust forms.
- Move the steak to the cooler side. Close the lid and cook to your target internal temperature: 120–125°F for rare, 130°F for medium-rare, or 135°F for medium.
- Transfer to a plate and rest 5 to 10 minutes. Top with a small pat of butter or a spoon of melted tallow to baste as it rests.
- Slice against the grain and spoon any resting juices over the meat. Finish with a pinch of salt to taste.
- No grill option: Sear in a hot cast-iron skillet 2 to 3 minutes per side, then reduce heat to medium and cook to temp. For steaks 1.5 inches or thicker, consider reverse searing (gentle heat to 115°F, then hard sear).