carnivore Steak and Shrimp

For those who appreciate the rich, robust flavors of meat, the carnivore diet is a celebration of simplicity and indulgence. Among the myriad dishes that fit within this framework, a steak and shrimp combination stands out as a prime example of how two distinct types of meat can be harmoniously paired. This dish not only caters to the carnivore’s love for red meat and seafood but also showcases how to elevate both ingredients to their fullest potential.

Steak:

• Rare: 4-5 minutes per side (internal temperature of 125°F/52°C)
• Medium-Rare: 5-6 minutes per side (internal temperature of 135°F/57°C)
• Medium: 6-7 minutes per side (internal temperature of 145°F/63°C)
• Medium-Well: 7-8 minutes per side (internal temperature of 155°F/68°C)
• Well-Done: 8-9 minutes per side (internal temperature of 160°F/71°C)

Shrimp:

• Pan-Sautéed: 2-3 minutes per side
• Grilled: 2-3 minutes per side
• Boiled: 2-3 minutes (until they turn pink and opaque)
•   THE Steak

  The steak is often considered the centerpiece of any carnivore meal. To achieve the perfect steak, select a high-quality cut of beef such as ribeye, New York strip, or filet mignon. The ideal steak should have a good amount of marbling, which contributes to its tenderness and flavor.

  1. Preparation and Seasoning: Start by allowing the steak to come to room temperature before cooking. This ensures even cooking throughout. Season the steak generously with salt and freshly ground black pepper. For a more intense flavor, you can also rub the steak with garlic powder or onion powder, though purists may prefer just salt and pepper.
  2. Cooking Method: For the best results, cook the steak using a method that allows for a caramelized crust while maintaining a juicy interior. Pan-searing is an excellent choice. Heat a cast-iron skillet over high heat until it is smoking hot. Add a small amount of high-temperature oil, such as canola or avocado oil, and then sear the steak for about 2-4 minutes on each side, depending on the thickness and desired doneness. For a medium-rare steak, aim for an internal temperature of 135°F (57°C). Let the steak rest for at least 5 minutes before slicing to allow the juices to redistribute.

  The Shrimp

  Shrimp provides a delicate contrast to the robust flavor of the steak. When selecting shrimp, opt for large or extra-large sizes for the best texture and flavor.

  1. Preparation and Seasoning: Peel and devein the shrimp, leaving the tails on if desired for presentation. Marinate the shrimp in a mixture of melted butter, minced garlic, lemon juice, and a pinch of cayenne pepper or paprika. Let them marinate for at least 15 minutes to absorb the flavors.
  2. Cooking Method: Grill or sauté the shrimp for a quick, flavorful result. If grilling, preheat the grill to medium-high heat and thread the shrimp onto skewers to prevent them from falling through the grates. Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque. If sautéing, use a hot skillet with a bit of oil or butter, and cook the shrimp for the same amount of time, flipping once.

  Plating and Presentation

  To create an appealing plate, arrange the steak slices and shrimp attractively. Consider garnishing with a sprinkle of fresh herbs such as parsley or chives for a touch of color and freshness. A wedge of lemon on the side can add a zesty contrast to the rich flavors.

  Notes:

  1. Quality of Ingredients: The success of this dish heavily depends on the quality of the steak and shrimp. Opt for grass-fed beef and wild-caught shrimp for the best flavor and texture.
  2. Dietary Considerations: While this dish fits well within the carnivore diet, those on stricter variations might omit the garlic and lemon, focusing purely on meat.
  3. Complementary Sides: If not strictly adhering to a carnivore diet, consider pairing with a light, low-carb vegetable side or a fresh salad to balance the richness of the steak and shrimp.