Cinnamon Free Garlic Herb Crusted Ribeye
A beautifully seared ribeye doesn't need warm spices to be extraordinary, and this recipe proves it with confidence. The flavor here comes entirely from fresh rosemary, thyme, parsley, and garlic — a fragrant, herbaceous crust that locks onto the steak and roasts into something deeply savory and aromatic. The technique is straightforward: a screaming-hot cast iron skillet builds that irresistible dark-brown sear, and then the oven finishes the job gently so the interior stays juicy and perfectly pink. Resting the steaks for a full eight to ten minutes before slicing is the quiet secret that keeps every bite tender and full of flavor. A squeeze of lemon at the table cuts through the richness just enough to make the whole plate feel balanced. This is the kind of dinner that looks and tastes like a steakhouse splurge but comes together in your own kitchen with nothing complicated in the ingredient list.
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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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