Whole 30 Paleo Pan Seared Ribeye

Few meals feel as satisfying as a perfectly seared steak with a deep, crackling crust, and this cast-iron ribeye delivers exactly that without a single ingredient that falls outside Whole30 guidelines. Avocado oil handles the high heat beautifully, and the seasoning stays clean — just kosher salt, coarsely ground black pepper, fresh rosemary, and crushed garlic doing all the heavy lifting. The technique here is what separates a great steak from a good one: a screaming-hot skillet, patience while that mahogany crust forms, and a proper rest before slicing so every bit of juice stays locked in. Pressing the rosemary and garlic directly against the seared surface in those final moments infuses the meat with an herby, savory aroma that makes the whole kitchen smell incredible. Because the ingredient list is so short and intentional, there's nothing to second-guess — no hidden additives, no seed oils, no off-plan surprises. A finishing pinch of flaky sea salt right before serving is optional but genuinely worth it. This is the kind of weeknight dinner that feels like a steakhouse splurge while keeping everything exactly on track.

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