Artificial Food Coloring Free Garlic Herb Crusted Ribeye
A perfectly seared ribeye is one of those meals that feels like a steakhouse splurge without ever leaving your kitchen. The real magic here is in the herb-garlic paste — minced garlic, fresh rosemary, thyme, and parsley stirred together with olive oil and pressed right onto the seared crust before the whole skillet goes into a hot oven. Every single ingredient is exactly what it says it is, which means no mystery dyes or synthetic additives hiding in a spice blend or marinade packet. The cast iron sear builds a deep, caramelized crust that locks in the juices, and the finishing roast brings everything to a gorgeous medium-rare without overcooking the herb topping. Resting the steaks before slicing is non-negotiable — it's what keeps every bite as juicy as it looks. A squeeze of lemon at the table brightens all those rich, savory flavors and makes the whole plate feel complete. This is the kind of dinner that earns serious compliments with surprisingly straightforward technique.
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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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