Coconut 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 worth it. Avocado oil handles the high heat beautifully, and the rosemary and crushed garlic pressed against the seared surface in the final minutes add an aromatic depth that's hard to beat. Every ingredient in this recipe is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Resting the steak before cooking and again after is what separates a good result from a genuinely great one — don't skip either step. Finish with a pinch of flaky sea salt and you've got a clean, bold, deeply satisfying dinner that needs absolutely nothing else on the plate.
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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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