Brazil Nut 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 method here is all about technique — a screaming-hot cast-iron skillet, a generous salt-and-pepper crust, and a patient hand that lets the steak release naturally before flipping. Avocado oil handles the high heat without burning, and the rosemary and crushed garlic get pressed right into the seared surface, perfuming the meat in the final minutes of cooking. Resting the steak before slicing is non-negotiable, and the recipe makes that clear — it's what keeps every bite juicy from edge to center. The ingredient list is refreshingly short and completely whole-food, so there's no label-reading required and no concern about hidden additives or mixed-facility nuts sneaking into your dinner. A finishing pinch of flaky sea salt right before serving pulls everything together with a subtle crunch that makes the whole plate feel intentional. Whether you're cooking for a weeknight treat or a proper occasion, this is the kind of recipe that earns a permanent spot in your rotation.

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