Herb-Crusted Ribeye Steak
Ingredients
Steak
- 2 ribeye steaks (1 to 1.5 inches thick, about 12–16 oz each)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Herb Crust
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the steaks: Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then rub both sides with 1 tablespoon of olive oil. Season generously with 1 teaspoon each of sea salt and black pepper.
- Make the herb crust: In a small bowl, combine the chopped rosemary, thyme, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix until a paste forms. Spread the herb mixture evenly over both sides of the steaks, pressing gently to adhere.
- Preheat the grill: Preheat your grill to medium-high heat (about 400–450°F). If using a charcoal grill, ensure the coals are glowing and covered with white ash. Oil the grates to prevent sticking.
- Grill the steaks: Place the steaks on the grill and cook for 4–5 minutes per side for medium-rare (135°F internal temperature), or adjust to your desired doneness (140°F for medium). Avoid flipping the steaks more than once to ensure a good crust.
- Rest and serve: Transfer the steaks to a cutting board and let them rest for 5–10 minutes to allow the juices to redistribute. Slice against the grain and serve hot, paired with a glass of 2023 Caddis Wines Livermore Valley Petit Verdot.
Serves 2–4
Notes
- Steak thickness: Adjust cooking time based on the thickness of your steaks. For thicker cuts (over 1.5 inches), you may need an additional 1–2 minutes per side.
- Doneness: Use a meat thermometer for accuracy. For medium-rare, aim for 135°F; for medium, 140°F. The temperature will rise slightly while resting.
- Make-ahead: Prepare the herb crust up to a day in advance and store in an airtight container in the fridge. Apply to the steaks just before grilling.
- Pairing tip: The bold flavors of the herb crust and the juicy ribeye pair beautifully with the dark fruit and spice notes of the 2023 Caddis Wines Livermore Valley Petit Verdot.