Ginger 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 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 to perfume the meat without overpowering it. The seasoning is clean and straightforward — just kosher salt, black pepper, and a finishing pinch of flaky sea salt — so there's nothing hidden in this recipe that could sneak in unwanted ingredients. For anyone navigating a ginger-free approach, this one is completely worry-free since every component is whole and easy to verify at a glance. Letting the steak rest at room temperature before cooking and again after it comes off the heat are the two steps that separate a good steak from a genuinely great one. Slice it against the grain and serve immediately for a dinner that's bold, satisfying, and entirely built on real, unprocessed ingredients.
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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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