Pan-Seared Steak and Shrimp (Carnivore Surf & Turf) - For the Carnivore Diet
This carnivore surf & turf focuses on clean, rich flavors from quality beef, shrimp, and animal fats. A hot cast-iron pan gives the ribeye a deep crust while the shrimp cook quickly in the rendered fat and finish with butter.
Pat everything very dry and salt just before cooking for the best sear. Keep the pan hot, avoid overcrowding, and rest the steak briefly so the juices settle. A thermometer helps: pull the steak at your preferred doneness, and don’t overcook the shrimp—opaque and just firm is perfect.
You can use beef tallow, ghee, or clarified butter for high-heat searing, then finish with unsalted butter for a glossy baste. For extra richness while staying carnivore, drizzle with melted beef tallow or serve with a spoon of softened butter or bone marrow on top.
Ingredients
- 1 large ribeye steak (about 1 lb / 450 g), 1 to 1.5 inches thick
- 12 oz (340 g) large shrimp, peeled and deveined (tails on optional)
- 1 tablespoon beef tallow or ghee (for searing)
- 2 tablespoons unsalted butter (to finish)
- Kosher salt, to taste
Instructions
- Pat the steak and shrimp very dry with paper towels. Season both sides of the steak and the shrimp lightly with salt.
- Preheat a cast-iron skillet over medium-high heat for 3 to 5 minutes until very hot. Add the beef tallow and swirl to coat.
- Sear the ribeye for 2 to 3 minutes per side, pressing gently for even contact. Sear the fat cap/edges briefly. Cook to your preferred doneness (about 125°F/52°C for medium-rare). Transfer the steak to a warm plate to rest.
- Return the skillet to medium heat. If the pan looks dry, add a small knob of butter. Add the shrimp in a single layer and cook 1 to 2 minutes per side until just opaque and firm.
- Reduce heat to low, add the remaining butter to the pan, and swirl. Return the steak to the pan briefly and baste steak and shrimp with the melted butter for 20 to 30 seconds. Taste and adjust salt if needed.
- Rest the steak another 2 to 3 minutes, slice against the grain, and plate with the shrimp. Spoon the buttery pan juices over the top and serve immediately.