BHA & BHT Free Garlic Herb Crusted Ribeye
A thick, beautifully seared ribeye crowned with a fragrant paste of fresh rosemary, thyme, parsley, and garlic is the kind of dinner that feels like a serious occasion — even on a Tuesday. The magic here is in the ingredients themselves: every element is whole, fresh, and completely free of the synthetic preservatives that sneak into so many packaged seasonings, spice blends, and even store-bought herb mixes. Kosher salt, freshly ground pepper, and extra-virgin olive oil do all the heavy lifting alongside those vibrant herbs, so there's nothing artificial standing between you and an incredibly clean, bold flavor. The cast iron sear builds a deep, crackling crust before the oven finishes the job, locking in juices while the garlic-herb paste turns golden and aromatic on top. Resting the steak for a full eight to ten minutes before slicing is the step most people skip — don't, because it's what keeps every bite tender and juicy. A squeeze of lemon at the table brightens the richness of the beef and the herbs in a way that feels almost effortless. This is the kind of recipe that proves eating clean doesn't mean eating plain.
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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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