Low Histamine Garlic Herb Crusted Ribeye
A beautifully seared ribeye with a fragrant herb crust is one of those meals that feels genuinely special, and this version keeps things clean and simple in a way that works well for anyone managing histamine sensitivity. The real win here is the ingredient list — fresh rosemary, thyme, and parsley replace the aged sauces, marinades, and spice blends that so often sneak histamine into an otherwise straightforward steak dinner. Garlic and olive oil bind the herbs into a coarse paste that clings to the meat as it finishes in the oven, building deep, savory flavor without relying on anything fermented or processed. Starting with fresh, never-frozen steaks and cooking them the same day is one of the most important principles for keeping histamine low, and the technique here — a hot cast iron sear followed by a short oven roast — is perfectly suited to that approach. The result is a beautifully browned crust giving way to a juicy, rosy interior that needs nothing more than a squeeze of lemon to feel complete. It's the kind of dinner that proves eating with dietary restrictions doesn't mean settling for less.
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Learn more →Ingredients
2 servings
- 2 bone-in ribeye steaks (about 1 ¼ inches thick, 12–14 oz each)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 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)
Can be omittedcrushed red pepper
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
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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