Pork Free Paleo Pan Seared Ribeye

A perfectly seared ribeye is one of those meals that feels restaurant-worthy 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 — that high heat and avocado oil combo creates the kind of sear that locks in the juices and makes every bite genuinely satisfying. Rosemary and crushed garlic get pressed right against the seared surface, perfuming the meat with an earthy, aromatic finish that elevates the whole thing without complicating the process. Ribeye is naturally rich and well-marbled, so the seasoning stays simple — just kosher salt, coarse black pepper, and an optional flurry of flaky sea salt at the end to make those flavors pop. Because every ingredient here is clean and whole, there's nothing to second-guess if you're keeping things grain-free and free of processed additives. Letting the steak rest at room temperature before cooking and then again on the cutting board after are the two steps most people skip — don't skip them, because they're what separate a good steak from a great one. This is the kind of weeknight dinner that earns serious compliments with very little fuss.

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