Almond Free Garlic Herb Crusted Ribeye
A beautifully seared ribeye is one of those meals that feels like a special occasion even on a Tuesday night. The real star here is the herb-garlic paste — a fragrant mix of fresh rosemary, thyme, parsley, and minced garlic stirred together with olive oil — that gets pressed onto the steak just before it finishes in a hot oven. That combination of cast iron sear and high-heat roasting builds an incredible crust while keeping the interior juicy and perfectly pink. For anyone navigating nut-free cooking, this recipe is naturally in the clear — every single ingredient is straightforward, with zero risk of hidden almond-based coatings or nut oils that sometimes sneak into restaurant-style crusted dishes. A squeeze of lemon at the end cuts through the richness in the best possible way. Rest the steaks for the full eight to ten minutes before slicing and you'll be rewarded with every drop of juice staying right where it belongs.
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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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