Carrageenan 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 real magic here is in the technique — a ripping-hot cast-iron skillet and a generous hand with kosher salt and coarse black pepper build a deep, mahogany crust that locks in all the juicy, beefy flavor. Avocado oil handles the high heat without smoking out your kitchen, while fresh rosemary and crushed garlic get pressed right into the seared surface, perfuming every bite with something almost intoxicatingly savory. Carrageenan, a common additive found in some processed and packaged foods, has no place in a recipe this clean — every single ingredient here is whole and straightforward, exactly the way a great steak should be. Letting the steaks rest at room temperature before cooking and then again on the cutting board after might feel like extra steps, but they're the difference between a good steak and a genuinely great one. A finishing pinch of flaky sea salt right before serving adds a subtle crunch that elevates the whole thing. This is the kind of recipe that becomes a permanent part of your rotation.

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