High Fructose Corn Syrup Free Garlic Herb Crusted Ribeye
A thick, beautifully seared ribeye topped with a fragrant paste of fresh rosemary, thyme, parsley, and garlic is the kind of meal that feels like a steakhouse splurge without ever leaving your kitchen. Every ingredient here is exactly what it sounds like — real herbs, olive oil, kosher salt, and quality beef — so there's no need to squint at a label wondering what's hiding in a marinade or seasoning blend. So many store-bought sauces and spice rubs sneak in sweeteners that have no business being near a great piece of meat, and this recipe sidesteps all of that entirely. The method is straightforward: a screaming-hot cast iron skillet builds that deep, caramelized crust, and a quick finish in the oven brings the steak to a perfect medium-rare without drying it out. Resting the meat before slicing is the small but non-negotiable step that keeps every bite juicy. A squeeze of lemon at the end cuts through the richness of the fat cap in the most satisfying way. This is the kind of clean, ingredient-honest cooking that makes you wonder why you'd ever reach for a bottled shortcut.
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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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