Lactose 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, a screaming-hot cast-iron skillet, and letting the steak do its thing — no butter basting, no cream-based sauces, nothing that would cause any concern for anyone avoiding dairy. Avocado oil handles the sear beautifully, giving you that deep mahogany crust without any of the milk solids that show up in so many classic steakhouse finishes. Crushed garlic and fresh rosemary pressed against the seared surface in the final minutes add an aromatic punch that makes the whole kitchen smell incredible. Resting the steak before slicing is non-negotiable — it's what keeps every bite juicy and tender rather than losing all that hard-earned flavor to the cutting board. A pinch of flaky sea salt at the end ties everything together and makes this feel genuinely restaurant-worthy. Simple ingredients, serious results.
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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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