Chestnut 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, dry-brined meat, and a generous crust that locks in every drop of juicy, beefy flavor. Avocado oil handles the high heat without burning, while crushed garlic and fresh rosemary get pressed right against the seared surface, perfuming the meat in the final minutes of cooking. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety to deal with. The finishing touch of flaky sea salt over that mahogany crust is genuinely hard to beat. Rest the steak properly before slicing and you'll be rewarded with a tender, rosy interior that rivals anything you'd order out.
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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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