Seed Oil Free Garlic Herb Crusted Ribeye
A thick, well-marbled ribeye deserves nothing but the best, and this cast iron method delivers a deeply seared crust with a rosy, tender center that's genuinely hard to beat. The only fat in this recipe is extra-virgin olive oil — no industrial seed oils, no mystery blends, just a clean, flavorful cooking fat that lets the beef and fresh herbs shine. Garlic, rosemary, thyme, and parsley come together into a fragrant paste that gets pressed right onto the steak before it finishes in a hot oven, perfuming every bite with herby, garlicky goodness. The sear-then-roast technique in a cast iron skillet is the real secret here — you get that steakhouse-quality crust without ever reaching for a spray bottle of canola or a pat of processed butter. Resting the meat for a full eight to ten minutes before slicing keeps all those juices locked in, so every slice is as good as the first. A squeeze of lemon at the end is optional but genuinely brightens the whole plate. This is the kind of dinner that feels like a special occasion even on a Tuesday.
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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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