Honey 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 building a deep, mahogany crust in a screaming-hot cast-iron skillet — no oven finish needed, just high heat, avocado oil, and a little patience. Crushed garlic and fresh rosemary get pressed right against the seared surface during the final minutes, perfuming the meat with an aroma that makes the whole house smell incredible. Because the seasoning is nothing more than kosher salt, black pepper, and those aromatics, there's zero concern about sweeteners sneaking in through a marinade or sauce — this is pure, unfussy cooking at its best. Letting the steak rest at room temperature before it hits the pan and then again on the cutting board afterward are the two small steps that separate a good steak from a genuinely great one. A pinch of flaky sea salt at the end adds a subtle crunch that ties everything together beautifully.

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