Coconut 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 method here is classic steakhouse technique — a screaming-hot cast iron sear followed by a quick oven finish — and it delivers a deeply browned exterior with a juicy, rosy center every single time. 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 fragrant, garlicky crust. Everything on the ingredient list is straightforward and naturally free of tropical oils or hidden additives, which means you can focus entirely on getting the cook right rather than scrutinizing labels. A squeeze of lemon at the table brightens the richness of the beef and the olive oil in a way that feels almost effortless. Let the steaks rest the full eight to ten minutes — it makes a real difference in how the juices redistribute before you slice in.
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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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