Rice 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 oven finish — and it delivers a deeply browned exterior with a juicy, rosy interior every single time. The herb paste is stirred together in minutes and pressed right onto the seared surface before the skillet goes into the oven, so the garlic turns fragrant and golden while the steak finishes to your preferred doneness. Everything on the ingredient list is naturally grain-free and completely free of rice in any form, so there's no need to scrutinize labels or swap anything out. A squeeze of lemon at the end cuts through the richness of the beef and brightens all those fresh herbs beautifully. Let the steaks rest before you slice — that step is what keeps all the juices exactly where they belong.
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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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