Eggless 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 high heat and patience — a screaming-hot cast-iron skillet builds that deep mahogany crust that makes every bite worth it. Avocado oil handles the intense heat beautifully, while fresh rosemary and crushed garlic get pressed right against the seared surface, perfuming the meat with an aroma that will have everyone hovering near the stove. The entire ingredient list is naturally free of eggs, so there's nothing to swap or substitute — just bold, clean flavors from start to finish. Resting the steak before cooking and again after is what separates a good result from a genuinely great one, letting the juices redistribute so every slice stays tender and pink through the center. A pinch of flaky sea salt at the end pulls everything together and gives the crust a subtle, satisfying crunch. This is the kind of recipe that earns a permanent spot in your weeknight rotation.

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