Macadamia Free Garlic Herb Crusted Ribeye
A beautifully seared ribeye with a fragrant herb crust is one of those meals that feels like a steakhouse splurge without ever leaving your kitchen. Bone-in cuts bring serious flavor, and the combination of fresh rosemary, thyme, parsley, and garlic pressed into a coarse olive oil paste takes things to another level entirely. The method here is smart — a screaming-hot cast iron skillet builds that deep, caramelized crust first, then the oven finishes the job gently so the interior stays juicy and perfectly pink. Resting the meat for a full eight to ten minutes before slicing is non-negotiable, and it's the kind of detail that separates a good steak from a great one. Because every ingredient is straightforward and whole — fresh herbs, olive oil, salt, pepper — there's no need to scan labels or second-guess anything hiding in a marinade or spice blend. A squeeze of lemon at the end cuts through the richness just enough to make each bite feel balanced. This is the kind of recipe you'll come back to every time you want to impress someone without breaking a sweat.
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!