Pistachio 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 building a deep, mahogany crust in a ripping-hot cast-iron skillet, then finishing with crushed garlic and fresh rosemary pressed right into the sizzling fat for an aromatic hit that elevates every bite. Avocado oil handles the high heat beautifully, and the seasoning stays clean and simple — just kosher salt, coarse black pepper, and an optional flurry of flaky sea salt at the end. Letting the steaks rest at room temperature before cooking and again on the cutting board after are the two small steps that make a genuinely big difference in tenderness and juiciness. The whole ingredient list is naturally free of tree nuts, so there is zero need to scrutinize labels or worry about cross-contact from mixed snack products sneaking into your meal. Whether you pull it at 130°F for a rosy medium-rare or push it a touch further, the result is a bold, satisfying dinner that is as straightforward as it is impressive.

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