Which steak is best for a carnivore diet?

December 30, 2025 •

3 min read

For carnivore dieters, maintaining a high-fat intake is crucial for energy, with some approaches recommending consuming about twice as many calories from fat as from protein. Choosing the right steak cut, therefore, becomes a key decision for success on this animal-based eating plan.

Quick Summary

The ideal steak for a carnivore diet is a fatty, nutrient-dense cut such as a ribeye, prioritizing high-quality fats for energy and satiety. Other excellent choices include ground beef, brisket, and chuck roast, with considerations for grass-fed versus conventional beef and cooking methods.

Key Points

Ribeye Is Best: Due to its generous marbling, the ribeye is considered the best steak for a carnivore diet, providing high fat content and excellent flavor.
Fat is Fuel: The carnivore diet relies on fat for energy and satiety, making fatty cuts of beef a core component of your meals.
Budget-Friendly Options: Ground beef (80/20 or fattier), brisket, and chuck roast are excellent and more affordable choices for a steady supply of fat and protein.
Nose-to-Tail for Nutrients: Incorporating organ meats like liver, bone marrow, and tallow ensures a broader range of vitamins and minerals for optimal health.
Grass-Fed Benefits: Opting for grass-fed beef can increase the intake of omega-3 fatty acids and CLA, offering additional nutritional advantages.
Simple Cooking is Key: Basic cooking methods like pan-searing and grilling with salt are best for preserving the natural flavor and nutrients of the meat.

The Importance of Fat on the Carnivore Diet

Unlike other diets, the carnivore diet is built entirely on animal products. This means fat, not carbohydrates, is your primary source of fuel. For your body to stay in a ketogenic state, fat intake must be prioritized. Fatty cuts of steak provide a dense source of calories and essential nutrients in a highly bioavailable format that the human body can readily absorb. This focus on fatty meat also helps promote satiety, which can prevent overeating and reduce cravings.

The Crown Jewel: The Ribeye

When it comes to flavor, fat content, and overall nutritional profile, the ribeye is often crowned king for carnivore dieters. Its generous marbling—the intramuscular fat—melts into the meat during cooking, providing a rich, juicy, and intensely flavorful experience. This high fat-to-protein ratio makes it an ideal cornerstone for meals, ensuring you get a balanced macronutrient intake essential for energy and metabolic function. Grass-fed ribeye can offer even more nutritional benefits, including a higher concentration of beneficial omega-3 fatty acids and conjugated linoleic acid (CLA).

Why Ribeye Reigns Supreme

Fatty: High marbling provides essential fats and a satisfying mouthfeel.
Flavorful: The fat distribution creates a rich, buttery taste.
Nutrient-Dense: Packed with bioavailable vitamins (like B12) and minerals (iron, zinc).

Budget-Friendly and Versatile Choices

While ribeye is a top-tier choice, other cuts are highly effective and often more affordable. Ground beef, particularly fattier blends like 80/20 or even 70/30, is a carnivore staple. It is incredibly versatile and can be used for quick meals, burgers, or as a base for dishes. Cuts like brisket and chuck roast are excellent for slow cooking, transforming tough connective tissues into tender, flavorful meals rich in collagen and gelatin.

The Importance of Nose-to-Tail Eating

For a complete nutritional profile on a carnivore diet, some proponents encourage a nose-to-tail approach, which includes organ meats, fat, and bone marrow. While not technically steak, these components supplement a steak-heavy diet perfectly:

Organ Meats: Beef liver, for example, is a nutritional powerhouse, rich in vitamin A, B12, and iron.
Bone Marrow and Broth: Provide collagen, gelatin, and valuable minerals that support gut and joint health.
Beef Tallow: Rendered beef fat is perfect for cooking steaks and can be used to boost the fat content of leaner cuts.

Steak Cut Comparison for Carnivore Diets


Steak Cut	Approx. Fat % (Cooked)	Key Benefit	Best For
Ribeye	High (e.g., ~35% for 100g)	Ultimate flavor and fat content	Satiating, energy-dense meals
Ground Beef (80/20)	High (e.g., ~30% for 100g)	Versatile, affordable, high fat	Everyday meals, burgers, quick cooking
Brisket	High (e.g., ~28.5% for 100g)	Rich in collagen, tender when slow-cooked	Meal prep, slow-cooked feasts
Tenderloin	Low (~8% for 100g)	Incredibly tender, leanest option	High-protein meals; requires added fat

Cooking Methods for Carnivore Steaks

Simplicity is often key for carnivore cooking. The goal is to highlight the natural flavor and fat of the meat. Popular methods include:

Pan-Searing: Using a cast-iron skillet with tallow or butter creates a delicious crust on cuts like ribeye or sirloin.
Grilling: A simple, high-heat method that works well for many cuts.
Reverse-Searing: This method involves slow-cooking the steak first (e.g., in an oven or smoker) and then searing it on high heat. This results in a perfectly even cook and a great crust, especially for thicker cuts like a tomahawk ribeye.

For additional resources and insights on carnivore-based nutrition, you can read more about carnivore eating on Dr. Robert Kiltz's website.

Conclusion: Choosing Your Best Steak

Ultimately, the best steak for a carnivore diet depends on your personal preference and goals. However, fatty cuts like the ribeye, brisket, and ground beef are superior choices for providing the necessary fuel and nutrients. Prioritizing fat intake is the core of this diet, and these cuts deliver that in abundance. Don't be afraid to experiment with different cuts and cooking methods to find what you enjoy most while staying aligned with your dietary needs.

Frequently Asked Questions

Fat is crucial on the carnivore diet because it serves as your body's primary energy source in the absence of carbohydrates. Consuming high-fat cuts helps maintain satiety and keeps your body in a ketogenic state, which is beneficial for energy and metabolic function.

Yes, you can eat leaner steaks. However, because these cuts have less fat, it's recommended to cook them with added fat like butter or beef tallow to ensure you meet your dietary requirements for energy and satiety.

While not strictly necessary for every meal, incorporating organ meats like liver and heart is highly recommended for a broader nutrient profile. They are dense in vitamins and minerals that complement the nutrients found in muscle meat.

Grass-fed beef typically has a more favorable fatty acid profile, with higher levels of omega-3s and CLA compared to conventional grain-fed beef. While both are acceptable, grass-fed is often preferred for its added nutritional benefits and flavor.

Simple methods that enhance the steak's natural flavor are best. Pan-searing in a cast-iron skillet with tallow or butter is popular for creating a delicious crust, while reverse-searing is ideal for thick cuts to achieve a perfect internal temperature.

On the carnivore diet, flavor comes from the quality of the meat and the cooking process itself. Using ample salt, searing correctly to develop a crust, and basting with butter or tallow are the best ways to enhance the steak's rich, natural beef flavor.

To prevent dietary boredom and increase nutrient intake, consider adding other animal products such as ground beef (especially fatty blends), brisket, short ribs, pork belly, and even fatty fish like salmon. Organ meats and bone broth are also highly valuable additions.