Mustard 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 heat and patience — a screaming-hot cast-iron skillet builds that deep mahogany crust that makes every bite genuinely satisfying. Avocado oil handles the high heat beautifully, and the rosemary and crushed garlic get pressed right against the seared surface so their fragrance soaks into the meat without overpowering it. For anyone navigating mustard-free eating, this recipe is refreshingly straightforward — no marinades, no spice blends, no condiments with hidden ingredients to second-guess. Just salt, pepper, fresh aromatics, and a quality cut of beef doing exactly what they're supposed to do. Resting the steak before and after cooking is the quiet secret that keeps the juices locked in, so every slice is as tender as it looks. Finish with a pinch of flaky sea salt and you have a plate that needs absolutely nothing else.

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