Soy 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 patience — letting the meat come to room temperature, getting the cast-iron screaming hot, and then leaving the steak alone long enough to build that deep, mahogany crust that makes every bite worth it. Avocado oil handles the high heat beautifully, and the rosemary and crushed garlic get pressed right against the seared surface so their fragrance soaks into the meat without overpowering it. Because the ingredient list is so clean — just steak, salt, pepper, oil, and a few aromatics — there's nothing hidden to worry about, no soy-based marinades or mystery sauces that so often sneak into restaurant versions of this dish. Resting the steak before slicing is non-negotiable, and that short wait is what keeps all those juices locked inside rather than pooling on the cutting board. A pinch of flaky sea salt at the finish pulls everything together and gives each slice a subtle crunch that elevates the whole plate. This is the kind of recipe you'll come back to every time you want something genuinely impressive with almost zero fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →