Celery Free Paleo Pan Seared Ribeye

A perfectly seared ribeye is one of those meals that feels like a steakhouse splurge without ever leaving your kitchen. The technique here is all about patience — letting the meat come to room temperature, getting that cast-iron skillet screaming hot, and then leaving the steak alone long enough to build a deep, mahogany crust that locks in every bit of flavor. Avocado oil handles the high heat beautifully, and the rosemary and crushed garlic pressed against the seared surface in the final minutes add an aromatic richness that takes this well beyond a simple salt-and-pepper cook. Resting the steak before slicing is non-negotiable, and the payoff is a juicy, tender interior that holds its own against any restaurant version. Every ingredient here is naturally whole and unprocessed, which makes this a clean, confident choice for anyone eating ancestral-style without having to scrutinize a single label. Finish with a pinch of flaky sea salt and you've got a plate that looks and tastes like you really know what you're doing.

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