Citric Acid Free Garlic Herb Crusted Ribeye
A thick, beautifully seared ribeye coated in a fragrant paste of garlic, rosemary, thyme, and parsley is the kind of dinner that feels like a serious occasion — even on a Tuesday. For anyone navigating a citric acid sensitivity, steak night can get complicated fast, since many marinades, seasonings blends, and even some butters sneak in citric acid as a preservative. This recipe sidesteps all of that by building its bold flavor entirely from fresh herbs, whole garlic, olive oil, and simple kosher salt and pepper — nothing processed, nothing hidden. The technique is just as satisfying as the ingredient list: a screaming-hot cast iron sear locks in a deep, caramelized crust before the oven finishes the job to a perfect medium-rare. Pressing that herb paste onto the steak right before it goes into the oven means the garlic turns golden and fragrant without burning, and the herbs perfume every bite. Lemon wedges are listed as an optional garnish, so you can easily leave them off if you prefer to keep things fully citrus-free. Rest the steaks a full eight to ten minutes before slicing and you'll be rewarded with juices that stay exactly where they belong.
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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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