Paleo Garlic Herb Crusted Ribeye
A thick, bone-in ribeye seared hard in a screaming-hot cast iron skillet and finished in the oven is already the stuff of dinner dreams — but the blanket of garlic, rosemary, thyme, and parsley pressed into the crust takes it somewhere truly special. Every ingredient here is clean and whole, which makes this the kind of showstopper meal that fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds required. The herb paste is nothing more than fresh aromatics and extra-virgin olive oil, so there are no hidden fillers, starches, or seed oils to second-guess. Searing first builds that deep, caramelized crust, then the oven gently brings the interior to a perfect medium-rare — a two-step method that rewards patience and a good thermometer. Resting the steaks before slicing is non-negotiable; it keeps all those juices locked in and the texture exactly where you want it. A squeeze of lemon over the top right before serving brightens the richness of the beef and the herby crust in a way that feels almost effortless. This is the kind of recipe that makes a Tuesday feel like a celebration.
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!