Lactose 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 entire flavor base here comes from fresh herbs, minced garlic, and good olive oil — no butter basting, no cream-based sauces, nothing that would cause any trouble for anyone avoiding dairy. That herb paste gets pressed right onto the seared surface before the skillet goes into a hot oven, locking in an aromatic crust that smells absolutely incredible as it roasts. The cast iron sear builds a deep, caramelized crust on both sides before the oven even enters the picture, so you get that steakhouse-quality exterior without any dairy-laden finishing tricks. A squeeze of lemon at the table brightens everything up and cuts through the richness of the meat in the best possible way. Letting the steaks rest before slicing is the one step you really cannot skip — it keeps every bite juicy and makes all that patience worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!