Chicken Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye seared hard in a cast iron skillet and finished in a hot oven is one of the most satisfying things you can cook at home, and this version takes it even further with a fragrant paste of garlic, rosemary, thyme, and parsley pressed right into the crust. The technique here is straightforward but deliberate — letting the steak come to room temperature, patting it completely dry, and getting that skillet screaming hot before anything touches it are the small steps that deliver a deeply browned, restaurant-quality sear. Once the herb-garlic paste goes on and the whole pan slides into a 425°F oven, the kitchen smells absolutely incredible. Pulling the steak at 130–135°F and letting it rest for a full eight to ten minutes means every slice stays juicy and rosy all the way through. A squeeze of lemon at the end cuts through the richness of the meat and the olive oil in the crust in a way that feels surprisingly bright and fresh. This is pure beef, fresh herbs, and good olive oil — nothing hidden, nothing complicated, just a genuinely impressive dinner that comes together with one pan.
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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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