Gut Friendly Garlic Herb Crusted Ribeye
A beautifully seared ribeye doesn't have to be complicated, and this version keeps things clean and ingredient-focused — exactly what you want when you're eating with your gut in mind. The herb crust is built from fresh rosemary, thyme, parsley, and garlic stirred into extra-virgin olive oil, so every bite is packed with flavor from real, whole ingredients rather than processed seasonings or additives. Starting the steaks in a screaming-hot cast iron skillet locks in a gorgeous crust before the oven finishes the job gently, which means you're not relying on any sauces or heavy marinades to carry the dish. Letting the meat come to room temperature before cooking and resting it properly afterward are small steps that make a big difference in both texture and digestibility. A squeeze of fresh lemon at the end brightens everything up without adding anything your gut has to work hard to process. It's the kind of meal that feels indulgent but is actually grounded in simple, nourishing cooking.
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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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