Barley Free Paleo Pan Seared Ribeye
A perfectly seared ribeye is one of those meals that feels restaurant-worthy but comes together entirely in your own kitchen. The real magic here is in the technique — a screaming-hot cast-iron skillet builds that deep mahogany crust that makes every bite worth it. Avocado oil handles the high heat beautifully, while fresh rosemary and crushed garlic pressed against the seared surface add an aromatic depth that elevates the whole thing without complicating it. For anyone navigating grain sensitivities, this recipe is naturally clean — just quality beef, simple seasonings, and whole ingredients with nothing hidden in a marinade or sauce. The resting step is non-negotiable and genuinely makes a difference, letting the juices redistribute so every slice stays tender and juicy. A pinch of flaky sea salt at the end is a small touch that makes the flavors pop in a big way. Whether you're cooking for a weeknight treat or a special occasion, this is the kind of steak that earns serious compliments.
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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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