Xanthan Gum 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 seriously effective — a screaming-hot cast iron sear locks in the juices, and a quick finish in the oven lets that fragrant herb paste turn beautifully golden without burning. Because the recipe is built entirely around whole, unprocessed ingredients, there are absolutely no hidden stabilizers or additives to worry about — just real food doing exactly what it's supposed to do. That matters more than people realize, since many spice blends, marinades, and store-bought rubs can sneak in thickeners that have no business being near a great steak. The herb paste comes together in one small bowl and clings to the meat naturally thanks to the olive oil binding everything together. A squeeze of lemon at the end cuts through the richness and makes every bite feel bright and balanced. Rest the steaks properly before slicing and you'll be rewarded with something genuinely restaurant-worthy.
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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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