Pecan Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a golden crust of garlic, rosemary, thyme, and parsley is the kind of steak that makes a weeknight feel like a special occasion. The technique here is straightforward but seriously effective — a screaming-hot cast iron skillet builds a deep, caramelized sear on both sides before the herb paste goes on and the whole thing finishes in a hot oven. That two-stage method locks in the juices while letting the fragrant garlic and fresh herbs bloom into something almost sauce-like on top of the meat. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based finishing oils or crusts that sometimes sneak into steakhouse-style preparations. A squeeze of lemon at the end cuts through the richness and brightens all those herby, garlicky flavors beautifully. Rest the steak the full eight to ten minutes — it makes a real difference in how juicy every slice turns 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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