Carnivore Steak Nuggets

Carnivore steak nuggets, it's steak in nugget form. Crispy outside, juicy middle, little poppable bites. The best little snack, game-day appetizer, or super hearty meal.

If you love air fryer snacks, you have to try these cream cheese bites with it!

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Some people think the carnivore diet is boring. Just meat, eggs, cheese, and no fun whatsoever. Like, it's ground beef for dinner again! I wish I had something snack-y that crunches. But then you make carnivore steak nuggets and it's like… wait, these are amazing. Like you get an actual bite-into-it-and-hear-it crunch.

And the thing is, they're not just for carnivore people. They're high protein, low carb, no weird stuff, super easy. So if you're just hungry and want finger food, they are amazing. They're nuggets. Everybody loves nuggets. And they are so easy to make. Just dip, coat, fry, done!

Ingredients

Full ingredient amounts, instructions, and notes are in recipe card at the bottom of this post. (or use the 'jump to recipe' button at the top of this post).

• Beef steak - Get a cut that stays tender even when it's fried quick. Sirloin or ribeye works great. Just cut it small enough so the inside cooks before the outside gets too dark.
• Egg - Helps the coating stick. Beat it up really well so you don't get random streaks of yolk on your nuggets.
• Parmesan cheese - Gives that little golden crust. Pre-grated works, but the fresh, finely grated kind clings the best.
• Crushed pork rinds - The crunch. Blend them up until they're like coarse crumbs. Or, you can use the pork rind bread crumbs from Pork King Good.
• Salt - keeps it simple. You don't need garlic powder, onion powder, or any extras here, but if you're not carnivore and want to throw in spices, go for it!
• Oil for frying - tallow, lard, duck fat, ghee… all carnivore-friendly, all delicious. Tallow gives a beefy flavor, duck fat feels fancy, lard is classic. Use what you have and don't be afraid of a shallow fry - just enough oil to let them sizzle.

How to Make

1. Toss the pork rinds, parmesan, and salt into a bowl. Mix it around so you've got your crunchy coating ready to go.
2. Crack the egg in another bowl and whisk it up until smooth.
3. Dip each steak chunk in the egg, then straight into the coating. Get them good and covered. Lay them out on a parchment-lined pan as you go.
4. Pop the whole pan in the freezer for about 30 minutes. This little trick helps the coating actually stay put when it hits the hot oil.
5. Heat your oil in a skillet to about 325°F. Drop the nuggets in and fry for 2-3 minutes, turning so all the sides get that golden brown crust.
6. Pull them out onto a paper towel to drain. Sprinkle with a little extra salt, maybe some parsley if you're feeling fancy, and eat them while they're hot and crispy.

Tips and Tricks

• Air fryer - Skip the oil and pop these in the air fryer at 400°F for about 8-10 minutes, flipping halfway through. They still come out crispy, just a little less greasy (and way less cleanup). Medium-rare will be closer to 7-8 minutes, well-done closer to 10-12 depending on nugget size. Lightly spray the basket with cooking spray. Arrange the nuggets in a single layer, leaving space between each. Spray the tops lightly with oil too.
  • For max crispiness: Preheat the air fryer to 400°F for 3-5 minutes before adding the nuggets.
  • If you're in a hurry: Skip preheating, just add 1-2 minutes extra to the cook time.
• Storage - Leftover nuggets (if that's even a thing) keep in the fridge for 3-4 days. Reheat in the air fryer or oven to get that crunch back-microwave makes them sad and soggy.
• Freezer prep tip - Coat your steak chunks, lay them on a sheet pan, and freeze raw. Once they're solid, toss them in a freezer bag. When the craving hits, fry or air fry straight from frozen.

I hope you give these a shot, they're way too good not to try. Quick, crispy, and super satisfying. Let me know if you end up eating half the batch standing at the counter like I did. xoxo Olivia

Recipe