Macadamia Free Paleo Pan Seared Ribeye

Few things hit harder than a perfectly seared ribeye with a deep mahogany crust and a rosy, juicy center — and this recipe delivers exactly that. A screaming-hot cast-iron skillet and a generous hand with kosher salt and coarsely ground black pepper are really all you need to build serious flavor from the start. Avocado oil handles the high heat beautifully, and the addition of crushed garlic and fresh rosemary pressed right against the seared surface in the final minutes adds an aromatic punch that takes the whole thing to another level. The technique is straightforward but intentional — resting the steaks at room temperature before cooking and again on the cutting board after ensures every slice is tender and evenly cooked. This is naturally grain-free and built entirely from whole, clean ingredients, so it fits a paleo approach without any substitutions or workarounds. No specialty products, no complicated swaps — just quality beef, a handful of pantry staples, and a hot pan doing all the heavy lifting. Whether you're cooking for a weeknight dinner or a special occasion, this is the kind of recipe that makes you look like you really know what you're doing.

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