🥩 Carnivore Steak with Garlic Cream Sauce
Ingredients
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1–2 ribeye steaks (or your preferred cut, about 1 inch thick)
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2 tbsp tallow, beef fat, or butter (for searing)
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Salt (Redmond Real Salt or other mineral salt)
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½ cup heavy cream (or use cream cheese or mascarpone for thicker sauce)
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1–2 cloves garlic, minced or smashed (optional for strict carnivore)
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1 tbsp butter (for the sauce)
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Optional: grated parmesan or egg yolk to enrich sauce further
Instructions
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Bring Steaks to Room Temperature
Let steaks sit out for 20–30 minutes before cooking. Pat them dry with paper towels and season both sides generously with salt. -
Sear the Steaks
Heat tallow or butter in a cast-iron skillet over medium-high heat until shimmering.
Add steaks and sear for about 2–3 minutes per side (for medium-rare), or to your liking.
Remove steaks and set aside to rest under foil. -
Make the Garlic Cream Sauce
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Lower the heat to medium-low.
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In the same pan, add 1 tbsp butter.
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Add minced garlic (if using) and sauté lightly—don’t let it brown.
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Pour in the heavy cream and stir, scraping up the browned bits from the pan.
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Simmer 2–3 minutes until slightly thickened.
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For a thicker, silkier sauce, whisk in a tablespoon of grated parmesan or an egg yolk off the heat.
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Combine & Serve
Return the steak (and any juices) to the pan for a quick coat in the sauce, or spoon the sauce over the sliced steak before serving.
Carnivore Modifications
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Strict zero-carb: Omit garlic; make a plain cream reduction with butter, cream, and steak drippings.
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High-fat keto-carnivore: Add extra butter or beef fat to the sauce for richness.
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Dairy-free carnivore: Replace cream with rendered beef fat for a “beef butter sauce.”
Serving Suggestion
Serve with a side of seared bone marrow, crispy bacon, or a soft-boiled egg for a fully carnivore meal.