Authentic AU Herb-Crusted Ribeye Steak

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A premium ribeye steak coated in a double-layered herb crust, mirroring the meticulous craftsmanship of 'Authentic' jersey versions with perfectly seared edges and a juicy center. This American grilling recipe, ready in about 40 minutes, pairs ribeye steak, fresh rosemary, and fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 2 American cuisine 720 cal/serving

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Ingredients

2 (1.5-inch thick) ribeye steak
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
3 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp olive oil
1.5 tsp coarse sea salt
1 tsp black pepper

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Instructions

Step 1: Pat steaks dry with paper towels, then rub both sides with 1 tbsp olive oil. Season generously with 1 tsp coarse sea salt and 1/2 tsp black pepper, pressing to adhere.
Step 2: In a small bowl, mix chopped rosemary, thyme, minced garlic, and Dijon mustard until a paste forms. Spread this paste evenly over both sides of each steak.
Step 3: Heat remaining 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering (about 2 minutes). Place steaks in skillet and sear undisturbed for 3 minutes until deep brown crust forms.
Step 4: Flip steaks, reduce heat to medium, and cook for 4 minutes for medium-rare. Transfer skillet to oven and bake at 400°F for 6 minutes, or until internal temperature reaches 125°F.
Step 5: Rest steaks on a cutting board for 10 minutes, then slice against the grain and serve with the pan juices.