Mustard Free Garlic Herb Crusted Ribeye
A thick, beautifully seared ribeye crowned with a fragrant paste of garlic, rosemary, thyme, and parsley is the kind of centerpiece that makes a dinner feel genuinely special. The herb crust is built entirely from fresh ingredients and good olive oil, so there's nothing hidden in the mix — no condiments, no pre-made blends, no sneaky additives to second-guess. That matters more than it sounds, because so many steakhouse-style rubs and marinades lean on prepared sauces that can quietly contain mustard as a binder or flavor booster. Here, the flavor comes purely from the herbs and garlic doing their job, and they do it brilliantly. The cast iron sear locks in a deep, caramelized crust before the oven finish gently brings the interior to a perfect medium-rare, with the herb paste turning golden and aromatic on top. A squeeze of lemon at the table brightens everything just enough without competing with the richness of the beef. It's a straightforward, confident cook that delivers serious restaurant-quality results with total ingredient transparency.
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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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