Walnut 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 a generous crust of kosher salt and coarse black pepper are all you need to build that deep mahogany sear. Fresh rosemary and crushed garlic get pressed right against the hot surface of the steak, perfuming the meat with an aroma that will make everyone in the house wander into the kitchen. Resting the steaks at room temperature before cooking and then again on the cutting board after are the two steps that separate a good steak from a truly great one. The ingredient list is naturally clean and grain-free, with no sauces, marinades, or pantry additions that could introduce hidden allergens or unwanted extras. Whether you're cooking for a crowd or just treating yourself on a weeknight, this is the kind of recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (about 1 to 1 ¼ inches thick, 14–16 oz each)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 2 tbsp avocado oil
- 3 sprigs fresh rosemary
- 4 cloves garlic, lightly crushed and peeled
- flaky sea salt, for finishing (optional)
Instructions
- 1
Pat the ribeye steaks completely dry with paper towels. Season both sides and the edges generously with kosher salt and coarsely ground black pepper, pressing the seasoning firmly into the surface. Let the steaks rest at room temperature for at least 30 minutes before cooking — this is included in the inactive time.
- 2
Place a cast-iron skillet over high heat and let it preheat for 3–4 minutes, until the surface is smoking and a drop of water evaporates on contact.
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