Citric Acid 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. What makes this recipe especially appealing for anyone avoiding citric acid is how clean and straightforward every single ingredient is — no marinades, no bottled sauces, no seasoning blends with hidden additives to second-guess. Just quality beef, kosher salt, black pepper, avocado oil, fresh rosemary, and garlic doing exactly what they're supposed to do. The technique here is what separates a good steak from a great one. A ripping-hot cast-iron skillet builds that deep mahogany crust that locks in all the juices, while pressing fragrant rosemary and crushed garlic against the seared surface in the final minutes layers in an aromatic richness that's genuinely hard to beat. Resting the steak before slicing is non-negotiable — it's what keeps every bite tender and juicy rather than dry. Avocado oil is a smart choice here because of its high smoke point, making it ideal for the intense heat this method demands. Finish with a pinch of flaky sea salt if you have it, and you've got a restaurant-worthy plate built entirely from whole, unprocessed ingredients. Whether you're eating paleo or simply keeping your plate free of unnecessary additives, this is the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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