Mushroom 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 method here is classic steakhouse technique — a screaming-hot cast iron sear followed by a quick oven finish — and it delivers that deep, caramelized crust with a juicy, rosy interior every time. The herb paste is stirred together in minutes and pressed right onto the seared surface before the skillet goes into the oven, so the aromatics bloom beautifully without burning. For anyone avoiding fungi, this is a completely clean recipe with zero mushroom-derived ingredients, broths, or sauces to second-guess — just honest, bold flavors from fresh herbs and good olive oil. A squeeze of lemon at the end cuts through the richness and brightens the whole plate in a way that feels almost surprisingly elegant. Let the steaks rest properly before slicing and you'll be rewarded with every drop of juice staying exactly where it belongs.
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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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