a sizzling mixed grill—steak, shrimp, and possibly chicken—served fajita-style. a carnivore version, here’s a fully detailed recipe tailored to a strict meat-based approach (no plant ingredients except optional minimal seasoning).
🥩 Carnivore Surf & Turf Skillet (Steak + Shrimp + Chicken)
🧾 Ingredients (Serves 2–3)
Proteins:
- 1 ribeye or sirloin steak (about 1–1.5 lb)
- 10–12 large shrimp (peeled & deveined, tails on optional)
- 2 chicken thighs (boneless, skin-on preferred)
Fats:
- 2–3 tbsp beef tallow (or butter)
Seasoning (strict carnivore):
- Salt (to taste)
Optional (if you allow slight flexibility):
- Black pepper
- Garlic powder
- Fresh parsley (for garnish)
- Lemon/lime wedges (as seen in image, but not strict carnivore)
🔪 Prep
- Bring meat to room temp (about 20–30 min).
- Pat everything dry (helps get a good sear).
- Salt all proteins generously.
🔥 Cooking Steps
1. Cook the Chicken (start first)
- Heat 1 tbsp tallow in a cast iron skillet over medium heat.
- Place chicken thighs skin-side down.
- Cook ~6–8 min until crispy, then flip.
- Cook another 5–7 min until fully done (165°F internal).
- Remove and rest.
2. Sear the Steak
- Increase heat to medium-high.
- Add another tbsp tallow if needed.
- Sear steak 3–5 min per side (depending on thickness and desired doneness).
- Optional: baste with butter in last minute.
- Remove and rest (very important).
3. Cook the Shrimp (last, very quick)
- Add a bit more fat if needed.
- Cook shrimp 1–2 minutes per side until pink and opaque.
- Do not overcook.
4. Assemble (fajita-style skillet)
- Slice steak against the grain.
- Place chicken and steak back into the hot skillet.
- Top with shrimp.
- Let everything heat together for ~1 minute so it’s sizzling.
🍽️ Serve
- Serve directly in a hot cast iron plate for that sizzling effect.
- Spoon some melted butter or pan juices over the top.
🧠 Tips for Best Results
- Use cast iron for that restaurant-style crust.
- Don’t overcrowd the pan—cook in batches if needed.
- Let steak rest at least 5 minutes before slicing.
- Shrimp cooks FAST—add it last.