Brazil Nut Free Garlic Herb Crusted Ribeye
A perfectly seared ribeye with a fragrant herb crust is one of those meals that feels like a steakhouse splurge without ever leaving your kitchen. The technique here is straightforward but seriously effective — a screaming-hot cast iron skillet builds that deep, caramelous crust on both sides before the steak ever sees the oven. Then a coarse paste of fresh rosemary, thyme, parsley, and garlic gets pressed right onto the meat, so every bite carries that herby, garlicky punch all the way through. Resting the steaks after roasting is the step most people skip, but it's what keeps all those juices locked in when you finally slice. The entire ingredient list is built around fresh herbs, olive oil, and quality beef — nothing processed, nothing obscure, and completely free of tree nuts by nature. A squeeze of lemon at the table brightens the richness just enough to make the whole plate sing.
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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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