MSG 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 serious impression without requiring a restaurant kitchen. The herb paste — built from fresh ingredients and good olive oil — presses right into the meat before it finishes in a hot oven, so every bite carries that fragrant, savory punch. For anyone avoiding flavor enhancers and additives, this recipe is a breath of fresh air: every single ingredient is whole and straightforward, with nothing hidden in a seasoning packet or pre-made sauce. The technique of searing hard in a cast iron skillet first locks in a deep, caramelized crust before the oven gently brings the interior to a perfect medium-rare. Resting the steaks for a full eight to ten minutes before slicing is the move that keeps all those juices exactly where they belong. A squeeze of lemon at the end brightens the richness of the beef and the herbs in a way that feels almost effortless. This is the kind of clean, confident cooking that reminds you how good simple, real ingredients can be.
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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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