Shellfish 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 method here is all about building a deep, mahogany crust in a screaming-hot cast-iron skillet — that kind of sear locks in the juices and creates the kind of caramelized bark that makes every bite genuinely satisfying. Avocado oil handles the high heat without burning, while fresh rosemary and crushed garlic get pressed directly into the sizzling fat for an aromatic finish that's subtle but unmistakably good. Resting the steaks at room temperature before cooking and letting them sit after the sear are both non-negotiable steps that take this from good to exceptional. The ingredient list is clean and straightforward — just quality beef, a handful of pantry staples, and fresh herbs — so there's nothing hidden to second-guess. A pinch of flaky sea salt over the top right before serving adds a little crunch and pulls the whole thing together beautifully.

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