Cinnamon 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 heat and patience — a screaming-hot cast-iron skillet builds that deep mahogany crust that makes every bite so satisfying. Avocado oil handles the high heat beautifully, while crushed garlic and fresh rosemary pressed against the seared surface add an aromatic punch that elevates the whole thing without complicating the ingredient list. The seasoning is clean and straightforward — just kosher salt and coarsely ground black pepper — so there's no need to scan labels or worry about spice blends sneaking in unwanted ingredients. Resting the steak before it hits the pan and again after it comes off the heat are the two steps that separate a good steak from a great one, and both are built right into the process. Finished with a pinch of flaky sea salt, this is the kind of dinner that feels indulgent and completely unfussy at the same time.

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