Artificial Flavors Free Garlic Herb Crusted Ribeye
A great ribeye doesn't need anything artificial to taste incredible, and this recipe proves exactly that. Every bit of flavor here comes from real, whole ingredients — fresh rosemary, thyme, parsley, and garlic blended into a fragrant herb paste that gets pressed right onto the seared crust before a quick finish in a hot oven. The technique is straightforward but delivers serious steakhouse results: a deep, caramelized sear from a smoking-hot cast iron skillet, followed by a roast that locks in the juices and lets that golden herb crust do its thing. Bone-in ribeye is already one of the most flavorful cuts you can buy, so there's genuinely no need for flavor packets, marinades with mystery additives, or anything that comes out of a bottle with a long ingredient list. Kosher salt, freshly ground black pepper, and good extra-virgin olive oil are all the support this steak needs. A squeeze of lemon at the end brightens everything up without masking the natural richness of the beef. Rest it properly before slicing and you'll have a plate that looks and tastes like it took far more effort than it actually did.
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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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