Capsaicin 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 patience and heat — a screaming-hot cast-iron skillet builds that deep mahogany crust that makes every bite genuinely satisfying. Avocado oil handles the high heat beautifully, and the rosemary and crushed garlic get pressed right against the seared surface so their aroma soaks into the meat without overwhelming it. For anyone avoiding capsaicin, this recipe is a natural fit — there's no chili, no hot sauce, no paprika, and no spice blends hiding anything suspicious. The seasoning is clean and intentional: kosher salt, coarsely ground black pepper, and fresh aromatics that let the quality of the beef do the talking. It's also fully paleo, relying on whole, unprocessed ingredients from start to finish. Resting the steak before and after cooking is what separates a good result from a great one, and the instructions walk you through both steps clearly. Finish with a pinch of flaky sea salt and you've got a restaurant-worthy plate that's bold, savory, and completely free of anything that might cause a reaction.

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