Cashew Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a golden crust of garlic, rosemary, thyme, and parsley is the kind of centerpiece that makes a dinner feel like a real occasion. The technique here is classic steakhouse: a screaming-hot cast iron sear to lock in that deep, caramelized crust, followed by a quick oven finish to bring the interior to a perfect medium-rare. The herb paste — built from fresh aromatics and good olive oil — gets pressed onto the steak just before it goes into the oven, so the garlic turns golden and fragrant without burning. Tree nut allergies can make restaurant steaks a gamble, since shared prep surfaces and compound butters are common culprits, but this recipe keeps things clean and straightforward with nothing but herbs, garlic, olive oil, and salt. Every single ingredient is exactly what it says it is, which is genuinely refreshing. A squeeze of lemon at the end cuts through the richness and ties the whole plate together beautifully. Let it rest the full eight to ten minutes — that patience is what keeps every slice juicy.
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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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