Steak and Lobster (Carnivore Surf and Turf) - For the Carnivore Diet

A simple, pure animal-based surf and turf: seared ribeye and buttery broiled lobster with nothing but salt and fat.

This carnivore-friendly steak and lobster keeps things simple: just good meat, salt, and hot fat. A quick cast-iron sear gives the steak a crisp crust while broiling the lobster makes it sweet and tender. Finish both with warm butter and any pan drippings for rich, clean flavor without plants or spices.

Choose well-marbled steaks and fresh or thawed lobster tails. Salt the steaks ahead so the surface dries and browns fast. Use beef tallow for a high-heat sear, then baste with butter at the end. While the steak rests, the lobster tails broil and get brushed with melted butter for a glossy finish. Serve immediately with the pan butter for dipping.

Leftovers keep well for a day or two in the fridge. Rewarm steak gently in a low oven or in the pan over low heat with a spoon of butter. Lobster reheats best briefly with a splash of melted butter to keep it moist.

Ingredients

• 2 ribeye or strip steaks (8–10 oz each), room temperature
• 2 lobster tails (5–6 oz each), thawed if frozen
• 4 tablespoons unsalted butter, divided (or ghee)
• 1 tablespoon beef tallow for searing
• Fine salt, to taste (plus flaky salt to finish, optional)

Instructions

1. Pat steaks and lobster tails very dry. Generously salt the steaks on all sides and let sit at room temperature for 20–30 minutes.
2. Position an oven rack 6 inches from the broiler element and preheat the broiler on high. Use kitchen shears to cut the top of each lobster shell lengthwise and gently lift the meat to sit on top of the shell (still attached at the base). Lightly salt the lobster meat.
3. Heat a heavy skillet (cast iron) over medium-high until very hot, 4–5 minutes. Add beef tallow.
4. Sear steaks 2–3 minutes per side for medium-rare, pressing lightly for even contact. Reduce heat to medium, add 2 tablespoons butter, and baste the steaks for 30–60 seconds. Transfer steaks to a warm plate to rest 5–7 minutes.
5. While the steaks rest, place lobster tails on a foil-lined tray, shell side down. Melt the remaining 2 tablespoons butter and brush over the lobster meat. Broil 5–8 minutes until the meat turns opaque and reaches about 135°F/57°C.
6. Finish and serve: slice or leave steaks whole, spoon pan butter over the steak and lobster, and add a pinch of flaky salt if desired. Serve immediately with any remaining melted butter for dipping.

Time: 30 minutes Servings: