Hazelnut 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 method here is all about technique — a screaming-hot cast-iron skillet, a generous salt-and-pepper crust, and a quick hit of rosemary and garlic pressed right against the seared surface for that aromatic, savory finish. Avocado oil handles the high heat beautifully, giving you that deep mahogany crust without any burning or bitterness. Letting the steak rest at room temperature before cooking and again on the cutting board after are the two steps most home cooks skip — and they make all the difference between a good steak and a great one. The ingredient list is refreshingly short and completely clean, so there's no need to scan labels or worry about hidden nut-based oils or additives sneaking into your meal. Whether you're cooking for a weeknight treat or a special occasion, this is the kind of recipe that earns serious table silence — the good kind.

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