Nutmeg Free Garlic Herb Crusted Ribeye
A thick, beautifully marbled ribeye deserves a crust that actually delivers, and this garlic and fresh herb paste does exactly that. Rosemary, thyme, and flat-leaf parsley come together with olive oil and minced garlic into a fragrant coating that blooms in the oven and perfumes the entire kitchen. The technique here is smart — a screaming-hot cast iron sear locks in a deep, caramelous crust before the oven finishes the job gently, giving you edge-to-edge color without overcooking the center. Many classic steakhouse-style recipes sneak warm spices into their seasoning blends, but every single ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free cook. A squeeze of lemon at the table brightens the richness of the beef and cuts through the olive oil in the crust just enough to keep each bite feeling lively. Rest the steaks the full eight to ten minutes — it makes a real difference in how juicy the slices turn out.
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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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