Tree Nut 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 straightforward and uncompromising — a screaming-hot cast-iron skillet, avocado oil, and enough patience to let that deep mahogany crust form before you even think about flipping. Crushed garlic and fresh rosemary get pressed right against the seared surface, perfuming the meat with an aroma that will make everyone in the house wander into the kitchen. Resting the steak before and after cooking isn't optional fussiness — it's what separates a juicy, evenly cooked result from one that bleeds out the moment you slice it. The ingredient list is refreshingly short and completely clean, with nothing hiding in a sauce or marinade that could sneak in unwanted additives. A pinch of flaky sea salt at the end pulls everything together and gives each bite a little extra edge. This is the kind of recipe you cook once and then commit to memory.

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