Herb-Crusted Steak with Cherry Tomatoes & Zucchini

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

Perfectly seared ribeye steaks coated in fresh herb crust, roasted with juicy cherry tomatoes and tender zucchini for a restaurant-quality sheet pan dinner. This American-inspired sheet-pan recipe (whole30), ready in about 30 minutes, pairs ribeye steak, olive oil, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" 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.

Ingredients

• 4 (6 oz each) ribeye steak
• 2 tbsp olive oil
• 1 tbsp, finely chopped fresh thyme
• 1 tbsp, finely chopped fresh rosemary
• 3 cloves, minced garlic
• 1 cup cherry tomatoes
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat steaks dry with paper towels and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Whisk together 2 tbsp olive oil, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, and 3 minced garlic cloves in a small bowl.
3. Step 3: Rub herb paste evenly over both sides of steaks, then place on a sheet pan. Arrange cherry tomatoes and zucchini around the edges.
4. Step 4: Roast for 12-15 minutes for medium-rare (125°F internal temperature), rotating sheet pan halfway for even cooking.
5. Step 5: Rest steaks for 5 minutes before serving to allow juices to redistribute.