Nutmeg 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 cast-iron method here is the real secret — a screaming-hot pan builds that deep mahogany crust that locks in all the juices and beefy richness you want from a thick-cut steak. Rosemary and crushed garlic get pressed right against the seared surface, perfuming every bite without overwhelming the natural flavor of the meat. Avocado oil handles the high heat beautifully, making it a smart, clean-burning choice that keeps everything paleo-compliant from start to finish. Warm spice blends and pre-made seasonings often sneak in ingredients that don't belong on a clean-eating plate, but this recipe keeps it refreshingly straightforward — just salt, pepper, and aromatics you can see and trust. A proper rest on the cutting board before slicing is the final step that separates a good steak from a great one, letting the juices redistribute so every slice is tender and deeply satisfying. Finish with a pinch of flaky sea salt and you've got a dinner that's genuinely hard to beat.

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