Citrus Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a golden crust of garlic, rosemary, thyme, and parsley is the kind of steak that makes a weeknight feel like a special occasion. The herb paste comes together in minutes and gets pressed right onto the seared surface before the whole skillet goes into a hot oven — a technique that locks in the crust while finishing the interior to a perfect medium-rare. Citrus-sensitive cooks will appreciate that the entire cooking process is completely free of citrus; the lemon wedges listed for serving are entirely optional and easy to leave off the plate without losing anything essential to the dish. The real flavor here comes from the sizzle of a screaming-hot cast iron pan, the richness of the beef, and that fragrant herb-and-garlic paste doing its thing in the oven. Patting the steaks dry and letting them come to room temperature before cooking are small steps that make a genuinely noticeable difference in how that crust develops. A rest on the cutting board for eight to ten minutes is the final, non-negotiable step — it keeps every slice juicy from edge to edge. This is the kind of recipe you'll come back to whenever you want something deeply satisfying with no complicated substitutions required.
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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)
Can be omittedlemon
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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