Yeast Free Garlic Herb Crusted Ribeye
A thick, beautifully seared ribeye crusted in fresh garlic, rosemary, thyme, and parsley is the kind of meal that feels like a steakhouse splurge without ever leaving your kitchen. The entire flavor punch here comes from real, whole ingredients — no marinades, no packaged seasonings, nothing that could sneak in hidden yeast-derived additives like certain flavor enhancers or Worcestershire-style sauces sometimes do. The herb paste is simply minced garlic stirred together with fresh herbs and olive oil, so you know exactly what's going on that steak. A screaming-hot cast iron skillet builds that deep, caramelized crust first, then the oven finishes the job gently so the interior stays juicy and rosy all the way through. Resting the meat for a full eight to ten minutes before slicing is the step most people skip, and it's the one that makes all the difference in keeping those juices locked in. A squeeze of lemon at the table brightens everything and cuts through the richness in the best possible way. This is the kind of recipe that makes a regular weeknight feel like a genuine occasion.
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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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