Turkey Free Garlic Herb Crusted Ribeye
A thick, bone-in ribeye crusted in fresh rosemary, thyme, parsley, and garlic is the kind of centerpiece that makes a dinner feel like a real occasion. The technique here is straightforward but genuinely impressive — a screaming-hot cast iron sear builds a deep, caramelized crust before the herb paste goes on and the whole skillet finishes in a hot oven. That two-stage method locks in the juices while the garlic and herbs bloom into something fragrant and golden on top. Because this is a pure beef-and-fresh-herb recipe, there's zero concern about poultry cross-contamination from shared seasonings, broths, or processed spice blends — just clean, honest ingredients from start to finish. A squeeze of lemon at the table brightens everything and cuts through the richness of the marbled meat beautifully. Let it rest the full eight to ten minutes before you slice — that patience is what keeps every bite juicy rather than losing all those good juices to the cutting board.
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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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