Carnivore Platter

About

This recipe is the ultimate Keto Carnivore Platter! It would make for a beautiful Keto Christmas dinner, especially with the stunning T-bone steak, sunny side up eggs, shrimp, and zucchini spears. It has a little bit of everything! The steaks are generously seasoned with salt, pepper, and garlic powder for incredible flavor. Feel free to cook the steak and eggs to your liking (we prefer medium-rare for steaks)!

What kind of steaks do you suggest?

High-quality steaks that are sourced locally from our area are the best bet. If not, then any steak with excellent marbling will do.

What order should I cook the meal components, so they are all at their freshest state for serving?

The steaks can be cooked first with the zucchini. Then while the steaks are resting, the shrimps can be quickly sauteed. The eggs should be cooked last. If you are a bit slow in the kitchen, you can always set your oven to 150 F and hold the meat or vegetables in there as you complete the other components.

Serving suggestions

Serve Keto Carnivore Platter with other Carnivore and low carb dishes like Keto Avocado Pesto Noodles

Ingredients

2 ½ pound beef short loin t-bone steak bone-in separable lean only trimmed to 1 8" fat select raw
1 ¼ teaspoon coarse kosher salt by morton
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon butter
1 pound shrimp
½ teaspoon garlic powder
¼ teaspoon coarse kosher salt by morton
1 large zucchini
1 tablespoon extra virgin olive oil
¼ teaspoon coarse kosher salt by morton
½ tablespoon butter
4 large raw egg
¼ teaspoon coarse kosher salt by morton
¼ teaspoon black pepper

Instructions

Dry the steaks with paper towels well. Season the T-bone steaks with 1 ¼ tsp kosher salt, ¼ tsp black pepper, and ½ tsp garlic powder. Preheat a grill until 400 F or higher.
Sear the steaks on the first side for several minutes or until solid grill marks form.
Season the zucchini spears with 1 tbsp olive oil and ¼ tsp kosher salt.
Flip the steaks and turn them 90 degrees as well. Add the olive oil coated zucchini spears to the grill. Cook the steaks until well done. The time will vary depending on how hot your grill is, the steaks’ thickness, and the temperature the steaks started. If you are unsure of doneness, use a thermometer. Medium-rare steaks should read around 130 F on the grill and continue to rise but should be no greater than 135 F. Set them aside and rest. Carefully watch for the zucchini to become cooked as well.
Heat a medium-sized nonstick skillet over medium heat until hot. Add 1 tbsp butter, melt and tilt the pan to distribute it. Add the shrimp and ½ tsp garlic powder, and ¼ tsp kosher salt. Cook until nicely browned and pink. Set them aside while you cook the eggs.
Cook the eggs in ½ tbsp of butter to your liking. For this recipe, we cooked them sunnyside up by cooking them on the first side for several minutes and until the whites turned opaque, and the edges were brown and crispy. Arrange the steaks on the platter surrounded by the eggs, shrimp, and zucchini spears.