Almond Free Paleo Pan Seared Ribeye
A perfectly seared ribeye is one of those meals that feels like a steakhouse splurge but comes together entirely in your own kitchen. The technique here is all about a screaming-hot cast-iron skillet and a generous hand with kosher salt and coarsely ground black pepper — no marinades, no complicated prep, just real flavor built from a deep mahogany crust. Avocado oil handles the high heat beautifully, and the rosemary and crushed garlic get pressed right against the seared surface so every bite carries that savory, herby aroma. Resting the steaks at room temperature before cooking and then again on the cutting board afterward makes a noticeable difference in how juicy and evenly cooked they turn out. This is naturally free from nuts and nut-derived ingredients at every step, so there's nothing to swap or second-guess — just clean, whole-food ingredients that are completely paleo-friendly. A pinch of flaky sea salt at the finish takes it over the top and makes the whole thing feel genuinely restaurant-worthy.
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (about 1 to 1 ¼ inches thick, 14–16 oz each)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 2 tbsp avocado oil
- 3 sprigs fresh rosemary
- 4 cloves garlic, lightly crushed and peeled
- flaky sea salt, for finishing (optional)
Instructions
- 1
Pat the ribeye steaks completely dry with paper towels. Season both sides and the edges generously with kosher salt and coarsely ground black pepper, pressing the seasoning firmly into the surface. Let the steaks rest at room temperature for at least 30 minutes before cooking — this is included in the inactive time.
- 2
Place a cast-iron skillet over high heat and let it preheat for 3–4 minutes, until the surface is smoking and a drop of water evaporates on contact.
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