Legume Free Paleo Pan Seared Ribeye

Few meals feel as satisfying as a perfectly seared ribeye with a deep, crackling crust and a rosy, juicy center — and this recipe delivers exactly that with nothing fussy standing in the way. For anyone navigating a legume-free lifestyle, a steakhouse-style dinner can sometimes feel off-limits when sauces, marinades, or rubs sneak in soy, peanut oil, or bean-based thickeners. Here, every single ingredient is clean and straightforward: well-marbled beef, avocado oil, kosher salt, black pepper, fresh rosemary, and crushed garlic. The technique does all the heavy lifting — a screaming-hot cast-iron skillet builds that mahogany crust, while pressing the rosemary and garlic directly against the seared surface layers in an incredible savory, herby aroma. Resting the steak before and after cooking is the kind of low-effort step that makes a genuinely restaurant-quality result at home. Finish with a pinch of flaky sea salt and you have a plate that looks and tastes like you really know what you're doing.

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