Meat Lover's Platter - For the Carnivore Diet
This platter is built for pure animal-based satisfaction with zero fuss. Everything is seasoned simply with salt and cooked using straightforward methods so you can focus on perfect textures and rich flavor. The oven handles the marrow, bacon, and sausages while a hot skillet takes care of the steak, liver, and eggs. It’s hearty, nutrient-dense, and ideal for sharing.
The key to success is timing. Start the marrow first, then slide in the bacon and sausages so they finish at the same time. While the oven works, sear the steak and give the liver a very quick pass in the hot pan to keep it tender. Use the rendered bacon fat to fry the eggs.
Serve the ribeye sliced against the grain, set the sausages and crisp bacon alongside, spoon the silky marrow over the steak, and tuck the seared liver and fried eggs around the edges. Finish with a light sprinkle of salt to taste.
Leftovers keep well: store components separately in airtight containers for up to 3 days. Reheat gently in a skillet over low heat; for marrow, warm briefly in a low oven. You can swap ribeye for strip or sirloin, and beef liver for chicken liver if preferred. Beef tallow or butter both work for searing; choose what fits your carnivore style.
Ingredients
- 1.5 lb ribeye steak (about 1 large or 2 small)
- 4 canoe-cut beef marrow bones (or 4 cross-cut pieces, 2 inches thick)
- 8 pork sausages
- 8 slices thick-cut bacon
- 8 oz beef liver, sliced 1/2 inch thick
- 6 large eggs
- 2 tablespoons coarse salt, divided (adjust to taste)
- 2 tablespoons beef tallow or butter
Instructions
- Preheat the oven to 425 F. Place marrow bones cut-side up on a foil-lined sheet; sprinkle lightly with salt.
- After the oven is hot, roast the marrow for 25 minutes total. At the 10-minute mark, add a second sheet pan with the bacon laid flat and the sausages spaced out; continue roasting both pans for 15 minutes more, flipping bacon and sausages once halfway if you like extra crisp.
- While the oven finishes, pat the ribeye dry and season both sides generously with salt. Heat a heavy skillet over medium-high and add 1 tablespoon tallow or butter.
- Sear the steak 2 to 3 minutes per side for medium-rare (adjust for thickness). Reduce heat slightly and sear edges; rest the steak on a board for 5 minutes.
- In the same skillet over medium-high, add remaining tallow or butter if needed. Season liver lightly with salt and sear 45 to 60 seconds per side until just browned but still tender; remove to a warm plate.
- Use rendered fat in the skillet (or a bit more tallow) to fry the eggs to your preferred doneness; season with a pinch of salt.
- Slice the rested steak against the grain. Arrange steak, sausages, bacon, liver, and eggs on a warm platter. Spoon the hot marrow from the bones over the steak or serve bone-in with small spoons. Finish with a final sprinkle of salt to taste and serve immediately.