MSG Free Paleo Pan Seared Ribeye

A perfectly seared ribeye doesn't need a packet of seasoning or a marinade loaded with additives to taste incredible — just good technique and a handful of real ingredients. Kosher salt, coarsely ground black pepper, fresh rosemary, and crushed garlic do all the heavy lifting here, delivering bold, layered flavor without a single processed shortcut. The cast-iron method is the real secret: a screaming-hot pan builds that deep mahogany crust that makes a steakhouse ribeye so irresistible, and avocado oil handles the high heat beautifully. Pressing the rosemary and garlic directly against the seared surface during the final minutes infuses the meat with an aromatic punch that feels almost impossibly good for something so simple. Resting the steak before slicing is non-negotiable — it lets the juices redistribute so every bite stays tender and rich. A pinch of flaky sea salt at the finish is optional, but it adds a satisfying little crunch that takes the whole thing over the top. This is the kind of recipe that makes you wonder why you ever reached for a bottle of steak sauce in the first place.

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