One gram of fat for every gram of protein. On carnivore, treat that as the floor, not the goal.
Fat is your fuel here. No carbs are coming to help. Skimp on it and you will feel flat, starving, and wretched, then blame the diet.
Most people do better higher still, nearer two grams of fat to one of protein. Aim past the minimum, never below it.
Start with the cut. You want it well marbled, fine white threads of fat running all through the red.
The lean, ruby, trimmed steak is the wrong one. Reach for ribeye over fillet. Chuck, brisket, short rib, belly. Fatty mince, twenty percent fat or more, never the lean.
Then add more on top. A knob of butter melting over the hot steak. Eggs cooked slowly in butter until they drink it in.
Cook in tallow or butter, never a dry pan. The fat that renders out is the prize, not the mess to tip away.
Brown your mince and leave the fat where it is. Stir that golden pool back through it. That is the meal, not the waste.
Spoon the drippings back over the plate. Leave the yolks soft. Choose the fatty fish over the lean.
Get the fat right and the rest follows. The energy, the fullness, the steady calm. On carnivore, the fat was never the side. It is the whole point.