Chestnut Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a fragrant crust of garlic, rosemary, thyme, and parsley is the kind of meal that feels like a special occasion even on a Tuesday night. The technique here is classic steakhouse — a screaming-hot cast iron sear followed by a quick oven finish — and it delivers a deeply caramelized crust with a juicy, rosy interior that's genuinely hard to beat. The herb paste is stirred together in minutes and pressed right onto the seared surface before the skillet goes into the oven, so every bite carries that punchy, aromatic flavor all the way through. For anyone navigating tree nut sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no hidden nut-based oils, flours, or garnishes to second-guess. The optional squeeze of lemon at the end brightens the richness of the beef and the olive oil in a way that feels almost effortless. Resting the steaks for a full eight to ten minutes before slicing is the one step you absolutely cannot skip if you want those juices to stay where they belong. Simple, bold, and completely satisfying, this is the kind of recipe you'll come back to every time you want to impress without overcomplicating things.
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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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