10 Easy Carnivore Diet Recipes for Beginners to Try

Eating on a carnivore diet doesn’t have to be boring or repetitive. With just a few ingredients and simple cooking methods, you can create delicious meals that keep you satisfied. Here are ten easy carnivore diet recipes that are quick to prepare, delicious, and perfect for anyone embracing this all-meat lifestyle!

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Top 10 Delicious Easy Carnivore Diet Recipes

1. Ribeye Steak with Garlic Butter

• Ingredients:      
  • 1 ribeye steak (approximately 12 oz)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, crushed

Instructions:

1. 1. To begin, generously season both sides of the ribeye steak with salt and freshly ground black pepper. Then, allow the steak to come to room temperature for about 30 minutes.
   2. Meanwhile, heat a large cast-iron skillet over high heat until it’s smoking hot. This step is crucial for achieving a perfect sear.
   3. Carefully place the seasoned steak in the hot skillet. Subsequently, sear it for 3-4 minutes on each side, or until a golden-brown crust forms.
   4. After searing, lower the heat to medium. At this point, add the butter and crushed garlic cloves to the skillet.
   5. As the butter melts, it will combine with the garlic to create a fragrant, flavorful mixture. Using a spoon, continuously baste the steak with this garlic butter for about 2-3 minutes, or until it reaches your desired level of doneness.
   6. Once cooked to your liking, remove the steak from the skillet and transfer it to a cutting board. Then, let it rest for 5 minutes to allow the juices to redistribute.
   7. Finally, slice the steak against the grain and serve it hot, drizzled with the remaining garlic butter from the skillet.

2. Garlic Butter Chicken Thighs

• Ingredients:
  • 4-6 chicken thighs, bone-in and skin-on
  • 4 tablespoons unsalted butter
  • 6 garlic cloves, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4-5 sprigs fresh thyme (optional)

  Instructions:

  1. To begin, preheat your oven to 400°F (200°C). While the oven is heating, generously season both sides of the chicken thighs with salt and freshly ground black pepper.
  2. Next, place a large oven-safe skillet over medium heat. Once the skillet is hot, add the butter and allow it to melt completely. Subsequently, add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant.
  3. Carefully place the seasoned chicken thighs in the skillet, skin-side down. Then, sear them for approximately 5 minutes, or until the skin turns golden brown and crispy.
  4. After searing, use tongs to flip the chicken thighs. At this point, spoon some of the aromatic garlic butter over each thigh, ensuring they’re well-coated. If desired, scatter the fresh thyme sprigs around the chicken in the skillet.
  5. Now, transfer the skillet to the preheated oven. Bake the chicken thighs for 25-30 minutes, or until they’re cooked through. To ensure doneness, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) at the thickest part.
  6. Once fully cooked, remove the skillet from the oven. Then, let the chicken rest in the skillet for about 5 minutes to allow the juices to redistribute.
  7. Finally, serve the chicken thighs hot, making sure to drizzle each portion with the remaining garlic butter from the skillet. The thyme sprigs can be removed or used as a garnish, depending on your preference.

3. Beef Liver and Onions

• Ingredients:
  • 1 pound beef liver
  • 1 large onion
  • 4 tablespoons butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

  Instructions:

  1. First, prepare the liver by rinsing it under cold water and patting it dry with paper towels. Then, carefully slice the liver into thin pieces, about 1/4 inch thick.
  2. Next, season both sides of the liver slices generously with salt and freshly ground black pepper. Set aside to allow the seasoning to penetrate the meat.
  3. Meanwhile, peel the onion and slice it into thin rings. Separate the rings and set them aside.
  4. Now, place a large skillet over medium heat and add the butter. Allow the butter to melt completely, swirling it around to coat the bottom of the pan.
  5. Once the butter is melted and slightly bubbling, add the onion rings to the skillet. Cook the onions, stirring occasionally, for about 10-15 minutes or until they become soft and caramelized to a golden-brown color.
  6. After the onions are caramelized, push them to one side of the skillet. In the cleared space, add the seasoned liver slices in a single layer. You may need to cook the liver in batches if your skillet isn’t large enough.
  7. Cook the liver for about 2-3 minutes on each side. The exterior should be browned, while the interior remains slightly pink for the best texture and flavor.
  8. Finally, remove the skillet from the heat. Plate the liver slices and top them generously with the caramelized onions.
  9. Serve your beef liver and onions immediately while hot, perhaps with a side of mashed potatoes or steamed vegetables for a complete meal.

4. Salmon with Crispy Skin

• Ingredients:
  • 2 salmon fillets (about 6 oz each), skin-on
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • 1 lemon, cut into wedges (optional)

  Instructions:

  1. To begin, take your salmon fillets out of the refrigerator about 15 minutes before cooking. This allows them to come to room temperature, ensuring even cooking.
  2. Next, pat the salmon fillets dry with paper towels. This step is crucial for achieving crispy skin. Then, generously season both sides of the fillets with salt.
  3. Place a large, non-stick skillet over medium-high heat. Add the butter and allow it to melt completely, swirling to coat the bottom of the pan.
  4. Once the butter is melted and slightly bubbling, carefully place the salmon fillets in the skillet, skin-side down. Gently press each fillet with a spatula for about 10 seconds to prevent the skin from curling up.
  5. Now, let the salmon cook undisturbed for 5-7 minutes. During this time, you’ll see the color of the salmon changing from translucent to opaque from the bottom up.
  6. When the salmon is cooked about 3/4 of the way through and the skin is golden and crispy, it’s time to flip. Use a thin spatula to carefully turn each fillet.
  7. After flipping, cook for an additional 2-3 minutes on the flesh side. The salmon should be cooked through but still moist in the center.
  8. Finally, remove the skillet from the heat. Transfer the salmon to plates, crispy skin side up.
  9. If desired, serve with lemon wedges on the side for squeezing over the fish just before eating.

  This method results in salmon that’s moist and flaky on the inside with irresistibly crispy skin on the outside. The natural oils from the salmon combined with the butter create a delicious, golden crust. Enjoy your perfectly seared salmon with crispy skin!

5. Lamb Chops with Rosemary

• Ingredients:
  • 4 lamb chops (about 1 inch thick)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 2 tablespoons olive oil

  Instructions:

  1. First, remove the lamb chops from the refrigerator about 20 minutes before cooking. This allows them to come to room temperature, ensuring even cooking.
  2. Meanwhile, finely chop the fresh rosemary leaves. Then, in a small bowl, mix the chopped rosemary with salt and freshly ground black pepper.
  3. Next, pat the lamb chops dry with paper towels. This step helps achieve a better sear.
  4. Generously season both sides of each lamb chop with the rosemary, salt, and pepper mixture. Use your fingers to gently press the seasoning into the meat.
  5. Now, place a large skillet over medium-high heat and add the olive oil. Allow the oil to heat until it’s shimmering but not smoking.
  6. Carefully place the seasoned lamb chops in the hot skillet. If your skillet isn’t large enough, cook them in batches to avoid overcrowding.
  7. Sear the lamb chops for about 3-4 minutes on each side. For medium-rare, the internal temperature should reach about 135°F (57°C). Adjust the cooking time if you prefer your lamb more or less done.
  8. Once cooked to your liking, remove the lamb chops from the skillet and transfer them to a plate.
  9. Let the lamb chops rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.
  10. Finally, serve your rosemary lamb chops hot, perhaps with a side of roasted vegetables or a crisp salad.

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6. Carnivore Egg Muffins

• Ingredients:
  • 4 large eggs
  • 1 cup ground beef, cooked
  • 1/2 cup shredded cheese (optional)
  • Pinch of salt

Instructions:

1. 1. Preheat your oven to 375°F (190°C).
   2. In a skillet, brown the ground beef until fully cooked, then set aside to cool slightly.
   3. Crack the eggs into a bowl, beat them well, and mix in the cooked beef, shredded cheese (if using), and a pinch of salt.
   4. Pour the mixture evenly into a greased muffin tin.
   5. Bake for 15-20 minutes, or until the muffins are set and lightly golden on top.
   6. Allow to cool for a few minutes before removing them from the tin.

These Carnivore Egg Muffins are versatile, customizable, and freezer-friendly, making them an excellent go-to option for busy mornings or post-workout snacks. Enjoy them warm or on-the-go!

7. Beef Ribeye Bites

• Ingredients:
  • 1 ribeye steak, cut into bite-sized pieces
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder (optional, for an extra punch of flavor)

Instructions:

1. 1. Season the ribeye pieces generously with salt and black pepper. If desired, sprinkle with a pinch of garlic powder for added depth.
   2. Heat a skillet over medium-high heat until hot.
   3. Add the ribeye pieces to the skillet and sear, turning occasionally, until crispy and golden on all sides—approximately 4-6 minutes for medium-rare perfection.
   4. Remove from heat and allow the bites to rest for a minute to retain their juiciness.

8. Ground Beef Bowl with Eggs

• Ingredients:
  • 1 cup ground beef
  • 2 large eggs
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon butter

Instructions:

1. 1. In a skillet over medium heat, brown the ground beef, breaking it up into small crumbles as it cooks. Season with salt and black pepper.
   2. Push the cooked beef to one side of the skillet, leaving enough space for the eggs.
   3. Add butter to the empty side of the skillet. Once melted, crack the eggs into the space. Cook sunny-side up or scramble them, depending on your preference.
   4. Once the eggs are cooked to your liking, transfer the ground beef and eggs into a bowl.

9. Chicken Liver Pâté

• Ingredients:
  • 1 cup chicken liver
  • 2-3 tablespoons butter (divided)
  • 2 garlic cloves, minced
  • Pinch of salt, to taste
  • 2-3 tablespoons heavy cream

Instructions:

1. 1. In a skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté until fragrant.
   2. Add the chicken livers to the skillet and cook for 5-7 minutes, ensuring they are fully cooked but still tender. Remove from heat and let cool slightly.
   3. Transfer the cooked livers to a blender or food processor. Add the remaining butter and a splash of heavy cream, blending until the mixture is smooth and creamy.
   4. Season the pâté with a pinch of salt to taste.
   5. Chill in the refrigerator before serving. Enjoy as a spread on low-carb crackers or simply savor it by itself!

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10. Beef Bone Broth

• Ingredients:
  • 2-3 pounds beef bones
  • Water (enough to cover the bones)
  • 1-2 tablespoons apple cider vinegar
  • Salt, to taste

Instructions:

• 1. Place beef bones in a large pot and cover them with water.
  2. Add a splash of apple cider vinegar and let the mixture sit for 30 minutes to help extract minerals from the bones.
  3. Bring the pot to a boil over high heat, then reduce the heat to low.
  4. Simmer the broth gently for 12-24 hours, skimming off any foam or impurities that rise to the surface.
  5. Once done, strain the broth through a fine mesh strainer to remove bones and other solids.
  6. Season the broth with salt to taste.