Tree Nut 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 regular weeknight feel like a special occasion. The technique here is straightforward but delivers serious steakhouse results — a screaming-hot cast iron sear builds that deep, caramelized crust, and a quick finish in a hot oven brings the interior to a perfect medium-rare without overcooking the herb topping. The garlic-herb paste is pressed right onto the seared surface before the skillet goes into the oven, so every bite carries that fragrant, savory punch. All the flavor comes from fresh herbs, olive oil, and good seasoning — nothing hidden, nothing processed, just clean ingredients you can feel confident about. A squeeze of lemon at the end brightens everything up and cuts through the richness of the beef beautifully. Letting the steaks rest before slicing is the one step you really don't want to skip — it's what keeps all those juices locked in.
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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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