Rye Free Garlic Herb Crusted Ribeye

Total time45 min

Prep time15 min

Cook time20 min

A beautifully seared ribeye doesn't need anything fussy to be extraordinary, and this recipe proves it. The entire flavor punch comes from a fragrant paste of fresh rosemary, thyme, parsley, and garlic stirred together with olive oil — no fillers, no grains, no hidden grain-based coatings of any kind. That matters more than you might think, since plenty of seasoning blends and marinades sneak in unexpected ingredients that can catch people off guard. Here, every component is straightforward and easy to verify. The technique is just as satisfying as the ingredient list: a screaming-hot cast iron skillet builds a deep, caramelized crust in minutes, then the oven finishes the job gently while the herb paste turns golden and fragrant on top. Resting the steaks before slicing keeps all those juices locked in, so every bite is as rich and tender as it should be. A squeeze of lemon at the table brightens the whole plate and cuts through the richness in the best possible way.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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