Mixed Grill - For the Carnivore Diet
This mixed grill is a straightforward carnivore feast built on high heat, salt, and animal fat. You’ll set up a simple two-zone fire and cook each cut to its ideal doneness, finishing with a tallow brush for shine and flavor.
Start the thicker and higher-fat cuts first, then rotate in the faster-cooking items so everything rests and finishes together. A final rest keeps juices where they belong, and a last hit of salt and tallow ties the platter together.
Serve the meats as-is or slice the steak and liver for easy sharing. Any drippings can be spooned over the platter. Leftovers reheat well in a hot skillet with a dab of tallow.
Ingredients
- 1 large ribeye steak, about 14 oz and 1-inch thick
- 4 lamb loin chops, about 1-inch thick
- 4 pork sausages (100% meat, no fillers if possible)
- 4 bone-in, skin-on chicken thighs
- 6 oz beef liver, sliced 1/2-inch thick (optional)
- 2–3 tbsp beef tallow (plus more for brushing)
- 2–3 tsp kosher salt (to taste)
Instructions
- Preheat a grill for two-zone cooking: one side medium-high direct heat (about 450°F/230°C), the other side cooler indirect. Clean grates and lightly oil with a little tallow.
- Pat all meats very dry. Salt both sides of every cut. Let sit at room temperature for 20–30 minutes while the grill heats.
- Start chicken thighs skin-side down over direct heat for 5–6 minutes until the skin is well rendered and browned. Move to indirect heat and continue cooking, flipping once, until 165°F internal, about 15–20 minutes total. Brush with tallow as they finish.
- Place sausages on the indirect side and cook gently, turning occasionally, until 160°F internal, about 12–15 minutes. Move briefly to direct heat to brown and blister the skins, then return to indirect to hold.
- Grill the lamb chops over direct heat for 3–4 minutes per side for medium-rare (about 130–135°F). If flare-ups occur, shift to indirect. Brush lightly with tallow as they come off.
- Sear the ribeye over direct heat for 4–5 minutes per side for medium-rare (125–130°F before resting), moving to indirect to finish if needed. Brush with tallow.
- Optional liver: Sear over direct heat 60–90 seconds per side until just cooked through and still tender. Do not overcook. Brush with a little tallow.
- Rest the ribeye and lamb chops 5–10 minutes, loosely tented with foil. Keep chicken and sausages on the indirect side to stay warm if needed.
- Slice the ribeye and, if using, the liver against the grain. Arrange everything on a warm platter, spoon over any resting juices, and finish with a pinch of salt and a final brush of melted tallow. Serve immediately.