Paraben Free Garlic Herb Crusted Ribeye
A beautifully seared ribeye with a fragrant herb crust is one of those meals that feels genuinely special, and this version delivers on every level. The combination of fresh rosemary, thyme, parsley, and garlic gets stirred into a coarse olive oil paste that clings to the steak as it finishes roasting — building a golden, aromatic crust that's hard to beat. Keeping things clean and ingredient-conscious doesn't mean sacrificing flavor, and this recipe proves it with a short, straightforward list of whole foods and nothing synthetic in sight. The cast iron sear locks in a deep, caramelized crust before the oven does the rest of the work, so you get that steakhouse-quality result without any mystery additives. Resting the meat for a full eight to ten minutes before slicing is the step most people skip, but it's what keeps every bite juicy and tender. A squeeze of fresh lemon at the table brightens the richness of the beef and the herbs in a way that feels effortless. This is the kind of recipe you'll come back to whenever you want something impressive that you can feel good about eating.
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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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