Peanut Free Paleo Pan Seared Ribeye

Total time32 min

Prep time10 min

Cook time12 min

4.9

(20)

Few things hit harder than a properly seared ribeye with a deep mahogany crust and a rosy, juicy center — and this recipe delivers exactly that. A screaming-hot cast-iron skillet and a generous hand with kosher salt and coarse black pepper are really all you need to build serious flavor from the start. Avocado oil handles the high heat beautifully, and the addition of crushed garlic and fresh rosemary pressed right against the seared surface in the final minutes adds an aromatic depth that feels restaurant-worthy without any fuss. The whole approach is naturally free from nuts and nut-derived oils, so there's nothing to second-guess in the ingredient list — just clean, bold, whole-food cooking from start to finish. Resting the steak before cooking and again after is the kind of detail that separates a good steak from a great one, and this recipe doesn't skip either step. A pinch of flaky sea salt at the end ties everything together and makes each bite feel just a little more special.

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Ingredients

2 servings

2 ribeye steaks (about 1 to 1 ¼ inches thick, 14–16 oz each)
1 ½ tsp kosher salt
1 tsp black pepper, coarsely ground
2 tbsp avocado oil
3 sprigs fresh rosemary
4 cloves garlic, lightly crushed and peeled
flaky sea salt, for finishing (optional)

Instructions

1
Pat the ribeye steaks completely dry with paper towels. Season both sides and the edges generously with kosher salt and coarsely ground black pepper, pressing the seasoning firmly into the surface. Let the steaks rest at room temperature for at least 30 minutes before cooking — this is included in the inactive time.
2
Place a cast-iron skillet over high heat and let it preheat for 3–4 minutes, until the surface is smoking and a drop of water evaporates on contact.

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