Oats Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye crusted in fresh garlic, rosemary, thyme, and parsley is the kind of showstopper that makes a weeknight feel like a special occasion. The technique here is classic steakhouse: a screaming-hot cast iron sear to lock in that deep, caramelized crust, followed by a quick finish in a high oven to bring the center to a perfect medium-rare. The herb paste — built from nothing but fresh aromatics and good olive oil — clings to the surface and roasts into something fragrant and golden that you'll want to scrape up with every bite. For anyone navigating grain-free or oat-free eating, this recipe is naturally in the clear — every single ingredient is whole and unprocessed, with zero fillers or hidden starches to worry about. A squeeze of lemon at the end cuts through the richness just enough to keep things bright. Let the steaks rest properly before slicing and the juices will reward your patience. This is the kind of recipe you cook once and immediately add to the permanent rotation.
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!