Pork Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a golden crust of garlic, rosemary, thyme, and parsley is the kind of centerpiece that makes a dinner feel like a real occasion. The method here is classic steakhouse technique — a screaming-hot cast iron sear followed by a quick roast in a 425°F oven — and it delivers that deep, caramelized crust with a juicy, pink interior every time. The herb paste is stirred together in minutes and pressed right onto the steak before it goes into the oven, so the aromatics bloom into something fragrant and slightly crispy rather than just sitting on top. Because this recipe is built entirely around beef, fresh herbs, garlic, and olive oil, there's nothing to second-guess when it comes to keeping things pork-free — no hidden fats, no cured additions, no ambiguity. Resting the steaks for a full eight to ten minutes before slicing is the step most people skip, and it's the one that makes the biggest difference in how juicy each bite turns out. A squeeze of lemon over the finished steak might sound unexpected, but it cuts through the richness of the ribeye beautifully and ties the whole herb crust together.
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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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