Low Sugar Garlic Herb Crusted Ribeye
A beautifully seared ribeye doesn't need a drop of sweetener to taste extraordinary, and this recipe proves exactly that. The flavor here comes entirely from the quality of the meat, a generous seasoning of kosher salt and black pepper, and a fragrant paste of fresh rosemary, thyme, parsley, and garlic — nothing more, nothing less. That herb crust is the real star: pressed onto the seared surface before the skillet goes into a hot oven, it turns golden and aromatic while the steak finishes to a perfect medium-rare. The cast iron sear builds a deep, caramelized crust that no grill pan shortcut can replicate, and the fat cap gets its own moment in the pan so nothing goes to waste. Resting the steaks for a full eight to ten minutes before slicing keeps all those juices locked in, so every bite is as rich and tender as it looks. A squeeze of lemon at the table cuts through the richness just enough to make the whole plate feel balanced and complete. This is the kind of dinner that feels like a steakhouse splurge but comes together entirely on your own terms, with ingredients you can trust from start to finish.
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Learn more →Ingredients
2 servings
- 2 bone-in ribeye steaks (about 1 ¼ inches thick, 12–14 oz each)
- 1 ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
For the herb crust
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp crushed red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking and pat them completely dry with paper towels. Season both sides and the edges evenly with the kosher salt and black pepper.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, combine the minced garlic, rosemary, thyme, parsley, and 2 tablespoons of the olive oil (plus the red pepper flakes, if using) and stir into a coarse paste.
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