Gut Friendly Paleo Pan Seared Ribeye
A beautifully seared ribeye is one of those meals that feels indulgent but is actually built on the cleanest possible foundation. Every ingredient here — quality beef, avocado oil, fresh rosemary, garlic, and good salt — is whole, unprocessed, and easy on a sensitive digestive system. There are no seed oils, no inflammatory additives, and no mystery sauces to second-guess, which makes this the kind of red meat dinner you can feel genuinely good about eating. The technique is what takes this from simple to spectacular. Letting the steaks come to room temperature before cooking and using a screaming-hot cast-iron skillet creates that deep mahogany crust without overcooking the interior. The rosemary and garlic get pressed right into the hot fat pooling around the steak, infusing every bite with aromatic flavor in a way that's both bold and gut-friendly. A proper rest before slicing locks in the juices so nothing is lost on the cutting board. Finished with a pinch of flaky sea salt, this is the kind of steak that makes you wonder why you ever ordered out.
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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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