Steak with Garlic Cream Sauce

A rich, simple meal that’s compatible with a carnivore-style diet while delivering plenty of protein and fat.

Servings: 2

Ingredients

For the steak

• 2 ribeye, New York strip, or sirloin steaks (8–10 oz / 225–285 g each)
• 1 tsp salt (or to taste)
• ½ tsp freshly ground black pepper (optional if your version of carnivore includes spices)
• 1 tbsp beef tallow, butter, or ghee

For the garlic cream sauce

• 2 tbsp butter
• 2–3 cloves garlic, minced (omit for a stricter carnivore approach)
• ¾ cup (180 ml) heavy cream
• ¼ cup (25 g) grated Parmesan cheese (optional)
• Pinch of salt
• 1 tbsp cream cheese (optional, for a thicker sauce)

Instructions

1. Pat the steaks dry and season with salt (and pepper, if using).
2. Heat a cast-iron skillet over high heat until very hot.
3. Add the tallow or butter and sear the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
4. Transfer the steaks to a plate and let them rest for 5–10 minutes.
5. Reduce the heat to medium. Add the butter to the same skillet.
6. If using garlic, sauté it for about 30 seconds until fragrant.
7. Pour in the heavy cream and simmer for 2–3 minutes.
8. Stir in the Parmesan and cream cheese (if using) until smooth and slightly thickened.
9. Taste and adjust the salt if needed.
10. Spoon the sauce over the rested steaks and serve immediately.

Approximate Nutrition (per serving)

Using a 10 oz ribeye with the sauce:

• Calories: ~850–950
• Protein: 55–65 g
• Fat: 65–75 g
• Carbohydrates: 2–4 g (mostly from the cream and garlic)