Xanthan Gum Free Paleo Pan Seared Ribeye

A perfectly seared ribeye is one of those meals that feels restaurant-worthy but comes together entirely in your own kitchen. The technique here is all about building a deep, mahogany crust in a screaming-hot cast-iron skillet — no fancy equipment, no complicated sauces, just serious heat and good timing. Avocado oil handles the high temperature beautifully, and the rosemary and crushed garlic get pressed right against the seared surface so their fragrance blooms into every bite. Because this recipe is built entirely around whole, unprocessed ingredients, there's nothing to second-guess on the label — no stabilizers, no fillers, nothing that doesn't belong on a plate. Xanthan gum and similar additives often sneak into spice blends, marinades, and bottled sauces, but this one sidesteps all of that by keeping the seasoning clean and straightforward. Resting the steak before and after cooking makes a real difference in the final texture, so don't rush those steps. Finish with a pinch of flaky sea salt and you've got a steakhouse-quality dinner that's as clean and simple as it gets.

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