Citrus 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 seasoning here is beautifully stripped back — just kosher salt, coarsely ground black pepper, and a hit of fragrant rosemary and garlic pressed right into the crust as it cooks. Avocado oil handles the screaming-hot cast-iron skillet without smoking out your kitchen, which makes it a smart, clean-burning choice for high-heat cooking. There's no citrus marinade, no acidic finishing squeeze — just pure, unapologetic beef flavor built through technique alone. Letting the steaks come to room temperature before they hit the pan and resting them properly after are the two steps that separate a good steak from a genuinely great one. That deep mahogany crust you get from an undisturbed sear is where all the magic lives, and a pinch of flaky sea salt at the end pulls every savory note forward. This is the kind of recipe you'll come back to every single time you want something impressive with zero fuss.

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