Sesame Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye with a golden crust of garlic, rosemary, thyme, and parsley is the kind of meal that makes a weeknight feel like a special occasion. The technique here is classic steakhouse: a screaming-hot cast iron sear to lock in that deep, caramelized crust, followed by a quick oven finish to bring the interior to a perfect medium-rare. The herb paste — built from fresh aromatics and good olive oil — gets pressed onto the steak right before it goes into the oven, so it blooms into something fragrant and slightly crispy without burning. Every single ingredient is straightforward and naturally free of sesame in any form, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into your marinade. A squeeze of lemon at the end cuts through the richness beautifully and ties the whole dish together. Rest the steaks for a full eight to ten minutes before slicing — it makes an enormous difference in how juicy every bite 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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