Caffeine 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 seasoning of kosher salt and coarse black pepper, and the patience to let that deep mahogany crust form before you even think about flipping. Avocado oil handles the high heat beautifully, and the addition of fresh rosemary and crushed garlic pressed right against the seared surface in those final moments adds an aromatic depth that is genuinely hard to beat. Resting the steak before slicing is non-negotiable — it's what keeps every bite juicy from edge to center. The ingredient list is short, whole, and completely free of anything processed, making this a natural fit for anyone eating clean and grain-free. A pinch of flaky sea salt at the finish ties everything together with a subtle crunch that elevates the whole plate. Whether you're cooking for a weeknight treat or a proper dinner occasion, this is the kind of recipe that earns a permanent spot in your rotation.
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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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