Nightshade Free Paleo Pan Seared Ribeye

Few cuts of beef deliver the kind of deep, satisfying richness that a well-seared ribeye does, and this version keeps things beautifully simple with nothing but salt, pepper, avocado oil, rosemary, and garlic. For anyone navigating a nightshade-free lifestyle, a steakhouse-style dinner can feel off-limits when restaurant kitchens reach for paprika-heavy rubs or pepper-based sauces — here, every ingredient is clean and completely in bounds. The technique is what makes this recipe shine: a screaming-hot cast-iron skillet builds that deep mahogany crust that looks and tastes like something you'd pay serious money for. Pressing the rosemary and garlic directly against the seared surface during the final minutes of cooking infuses the meat with an aromatic, almost woodsy depth that elevates the whole thing without a single spice blend in sight. Resting the steak before slicing is non-negotiable — it's the step that keeps every bite juicy rather than letting all that hard-earned flavor run off onto the cutting board. A pinch of flaky sea salt at the finish ties it all together and makes this feel genuinely restaurant-worthy on a weeknight plate.

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