Paleo Pan Seared Ribeye

A perfectly seared ribeye is one of those meals that feels indulgent and special without requiring a single grain, legume, or dairy product — which makes it a natural fit for anyone eating ancestrally. The seasoning here is stripped back to kosher salt and coarsely ground black pepper, letting the quality of the beef do the heavy lifting. Avocado oil handles the high heat of a screaming-hot cast-iron skillet beautifully, building that deep mahogany crust that makes a steakhouse ribeye so irresistible. Fresh rosemary and crushed garlic get pressed right against the seared surface in the final minutes, perfuming the meat with an aroma that will have everyone crowding the kitchen. Resting the steaks before slicing is non-negotiable — it's what keeps every bite juicy from edge to center. A pinch of flaky sea salt at the finish adds just enough contrast to make the whole thing sing. This recipe serves two, so it's ideal for a date night dinner or a weekend treat when you want something genuinely impressive with minimal fuss.

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