Hazelnut 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 technique here is classic steakhouse: a screaming-hot cast iron sear to lock in that deep, caramelized crust, followed by a quick roast in a hot oven to bring the interior to a perfect medium-rare. The herb-garlic paste is pressed right onto the seared surface before it goes into the oven, so every bite carries that fragrant, savory punch. For anyone navigating tree nut allergies, a dish like this is a natural fit — the ingredient list is clean and straightforward, built entirely around fresh herbs, olive oil, and quality beef with zero hidden surprises. A squeeze of lemon at the end brightens everything and cuts through the richness of the ribeye in the best possible way. Let the steak rest before you slice it — that step is non-negotiable if you want the juices to stay 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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