Steak with Garlic Cream Sauce (Carnivore-Friendly Version)

Yields: 1 serving
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Cooking Intensity: Medium – Requires attention for a good sear and sauce reduction.

Ingredients

For the Steak:

• 1 (8-10 oz) Ribeye, New York Strip, or Sirloin Steak, about 1 to 1.5 inches thick

• 1 tbsp Beef Tallow or Ghee (for high-heat searing)

• Coarse Sea Salt, to taste

For the Garlic Cream Sauce:

• 3 tbsp Unsalted Butter

• 4-5 large cloves Garlic, minced

• 1 cup Heavy Cream (ensure it’s pure, without additives)

• 1/2 cup freshly grated Parmesan Cheese

• Salt, to taste (optional, the Parmesan is already salty)

Equipment

• Cast-iron or heavy-bottomed stainless steel skillet

• Tongs

• Whisk

• Measuring cups and spoons

• Microplane or box grater (for the Parmesan)

• Meat Thermometer (highly recommended for perfect doneness)

---

Instructions

Step 1: Preparing the Steak

Remove the steak from the refrigerator at least 20-30 minutes before cooking. Pat it thoroughly dry with paper towels. This is a critical step for achieving a beautiful, crispy crust, not a steamed exterior. Once dry, generously season all sides with coarse sea salt. Do not be shy with the salt; it forms the primary flavor crust.

Step 2: Searing to Perfection

Place your skillet over medium-high heat and allow it to get very hot. This may take 2-3 minutes. Add the beef tallow or ghee and swirl to coat the pan.

Carefully place the steak in the center of the hot skillet. You should hear a confident, immediate sizzle. Do not move it! Let it sear undisturbed for 2-4 minutes (depending on thickness and desired doneness) until a deep brown crust has formed.

Use tongs to flip the steak. Sear on the second side for another 2-4 minutes. For even cooking, you can also sear the edges by holding the steak upright with the tongs for 30-60 seconds per side.

Step 3: Checking for Doneness

For absolute precision, use a meat thermometer inserted horizontally into the thickest part of the steak:

• Rare: 120-125°F (49-52°C)

• Medium-Rare: 130-135°F (54-57°C) – Recommended for best flavor and tenderness

• Medium: 140-145°F (60-63°C)

• Medium-Well: 150-155°F (65-69°C)

Once your steak is about 5°F below your target temperature, transfer it to a plate or cutting board to rest. Do not wash the skillet! All those browned, flavorful bits (the “fond”) at the bottom are the foundation for your incredible sauce.

Step 4: Crafting the Garlic Cream Sauce

Reduce the skillet heat to medium-low. Add the 3 tablespoons of butter. Once melted, add the minced garlic. Sauté for 60-90 seconds, stirring constantly, until the garlic is very fragrant. Be careful not to burn it, as burnt garlic will turn bitter.

Pour in the heavy cream, whisking as you do so. Use your whisk to scrape up all the delicious browned bits from the bottom of the skillet. This is called “deglazing,” and it incorporates all the meaty flavor into your sauce.

Allow the cream to simmer gently for 3-4 minutes, letting it reduce and thicken slightly. It should be able to coat the back of a spoon.

Step 5: Finishing the Sauce

Turn the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth and velvety. Taste the sauce and add a pinch of salt only if needed. The Parmesan and the fond from the steak provide a significant amount of saltiness.

Step 6: Serving Your Masterpiece

Slice your rested steak against the grain. This ensures every piece is tender and easy to chew.

You can either pour the warm garlic cream sauce directly over the sliced steak on a plate, or serve the steak whole with the sauce pooled around it. For the ultimate carnivore experience, drizzle any accumulated juices from the steak’s resting plate back into the sauce or over the meat.

Serve immediately and enjoy the pure, unadulterated richness of this incredible dish.

---

Nutrition Information

(Approximate values, can vary based on specific cuts and brands used)

Serving Size: 1 steak with full portion of sauce
Calories: ~1,150 kcal
Total Fat: 105g

• Saturated Fat: 65g
  Cholesterol: 355mg
  Sodium: ~800mg
  Total Carbohydrates: 7g

• Dietary Fiber: 0g

• Sugars: 3g (naturally occurring in dairy)
  Protein: 50g

Note on Nutrition: This meal is designed to be a high-fat, high-protein, and very low-carb meal, perfectly aligned with the carnivore and ketogenic diets. The primary sources of energy are fat from the steak, butter, tallow, and heavy cream. The minimal carbohydrates come exclusively from the lactose in the dairy products.

---

Chef’s Notes & Tips for Success

• Steak Quality Matters: Since this recipe has so few ingredients, the quality of each one shines through. Opt for a well-marbled steak from a trusted butcher for the best results.

• Don’t Skip the Rest: Allowing the steak to rest for 5-7 minutes after cooking is non-negotiable. It allows the muscle fibers to relax and reabsorb their juices, resulting in a much more tender and flavorful steak. If you skip this, those precious juices will end up on your plate, not in your mouth.

• Sauce Too Thin? If you prefer a thicker sauce, let it simmer for a minute or two longer before adding the Parmesan. The reduction process will naturally thicken it.

• Sauce Too Thick? If your sauce becomes too thick after adding the cheese, simply whisk in a tablespoon of heavy cream at a time until it reaches your desired consistency.

• Carnivore Purist Variation: For those who avoid dairy, you can create a “pan sauce” using just the steak drippings and beef bone broth. After removing the steak, add 1/2 cup of rich beef bone broth to the hot pan, deglaze, and reduce by half. Swirl in a tablespoon of additional tallow or butter for richness.