Chicken 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 building a deep, mahogany crust in a screaming-hot cast-iron skillet — that kind of caramelized bark locks in the juices and creates serious flavor without a single complicated step. Avocado oil handles the high heat beautifully, while fresh rosemary and crushed garlic get pressed right against the seared surface, perfuming the meat in the final minutes of cooking. The result is rich, herbaceous, and genuinely impressive. Resting the steak before slicing is non-negotiable — it's what keeps every bite as juicy as the last. A pinch of flaky sea salt at the finish ties everything together with a subtle crunch that makes the whole plate feel restaurant-worthy. This is pure, ingredient-forward cooking at its best: nothing processed, nothing hidden, just bold flavors from real food.
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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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