8 Best Spices and Herbs for Ribeye Steak

If you’re looking for the best spices and herbs to season your ribeye steak, then you’ve come to the right place.

I’ve rounded up 8 of my favorite spices and herbs that go perfectly with ribeye steak.

From rosemary and thyme to garlic and onion powder, these spices will take your steak to the next level.

So go ahead and give them a try the next time you cook ribeye steak!

Read Also: What Wine Goes With Ribeye? (10 Best Wines)

8 Best Spices and Herbs for Ribeye Steak

I take pride in my ribeye steak.

I like it medium rare with a bit of char on the outside and juicy on the inside.

But even the best ribeye steak can be improved with the right blend of spices and herbs.

From zesty to savory to sweet, the right blend of spices and herbs can take your ribeye steak from good to great.

Here are 8 of the best spices and herbs for ribeye steak:

1. Parsley

Parsley has a clean and peppery taste (and can be used as a garnish to make any dish look more appetizing).

When using parsley, remember that a little goes a long way!

Here are some tips on how to use parsley:

• If you are using parsley as a garnish, chop it finely.
• If you are using parsley in a recipe, add it towards the end of the cooking process so that its flavor is not cooked out.
• Parsley pairs well with many other herbs and spices, such as basil, oregano, thyme, and pepper.

Now that you know how to use parsley, here are some ideas for recipes that pair it with ribeye steak:

• Parsley Pesto: This can be used as a sauce for your steak or mixed into pasta. To make parsley pesto, combine parsley, olive oil, Parmesan cheese, garlic, and nuts (such as pine nuts or walnuts) in a food processor or blender and blend until smooth. Season with salt and pepper to taste.
• Steak Salad: For a healthy and flavorful salad, top greens with grilled or roasted steak strips, diced avocado, cherry tomatoes, red onion, and crumbled blue cheese. Add a simple dressing of olive oil and vinegar (or your favorite store-bought dressing) and top with chopped parsley.
• Roasted Potatoes: A classic side dish that goes well with any steak dinner! For this recipe, toss diced potatoes with olive oil, garlic, and chopped parsley. Roast in a preheated oven until potatoes are tender and golden brown.

2. Thyme

Thyme usually has a sharp, almost minty flavor (which is why it’s often used in dishes with pork), but when it’s combined with the right spices, it can really bring out the best flavor in a ribeye steak.

Here are a few tips for using thyme with your ribeye steak:

• Combine thyme with other herbs and spices like basil, rosemary, garlic, and pepper. Then rub this mix onto your steak before cooking.
• If you’re grilling your steak, try adding some thyme to your charcoal or wood chips. This will infuse your steak with a subtle smoky flavor.
• You can also add thyme to your marinade or BBQ sauce. Just be careful not to add too much, as the thyme flavor can become overpowering.

Here are a few ideas for recipes that pair well with thyme:

• Grilled Ribeye Steak with Thyme Butter: Season your ribeye steak with salt, pepper, and thyme. Then grill to perfection. Top with a dollop of thyme butter for an extra flavorful dish.
• Roasted Ribeye Steak with Thyme Potatoes: Season potatoes with olive oil, salt, pepper, and thyme then roast in the oven until tender. Serve alongside your delicious ribeye steak.
• Thyme Crusted Ribeye Steak Salad: This salad is perfect for summer! Season your ribeye steak with salt, pepper, and thyme then grill or pan fry until cooked to your liking. Slice into thin strips and top a bed of greens with your steak, crumbled blue cheese, diced tomatoes, and a balsamic vinaigrette.

3. Rosemary

This lemony-pine-like herb is a classic option for flavoring ribeye steak. You can use fresh or dried rosemary in your recipe. If you choose to use dried, then rehydrate it in water for about 10 minutes before using.

To use, first make a cut into the center of your steak, then stuff the rosemary inside.

You can also rub the herb on the outside of the meat.

If you want to really infuse the flavor of rosemary into your steak, then consider marinating it overnight with olive oil and fresh herbs before cooking.

When cooking, be sure not to overcook your steak as this will dry it out.

Use a meat thermometer to check for doneness and remove from heat when it reaches 145 degrees Fahrenheit for medium-rare doneness.

Serve with roasted potatoes and grilled vegetables for a complete meal.

Enjoy!

4. Sage

Sage is earthy, slightly peppery taste with hints of mint (like other herbs in the mint family).

It’s most commonly used in dishes with poultry or pork, but it can be used with beef as well.

Here are a few tips on using sage:

• Add sage early on in the cooking process so that it has time to release its flavor.
• A little goes a long way! Start with just a few leaves (or a pinch of ground sage) and add more to taste.
• Sage pairs well with other strong flavors, like garlic, onions, and lemon. So if you’re adding sage to a dish that already has these ingredients, you might want to go light on the sage.

And now for two ideas of dishes that would be delicious with sage:

• Sage and Garlic Roasted Ribeye Steak: Season your ribeye steak with salt, pepper, and garlic powder, then rub with a few fresh sage leaves (or a sprinkle of ground sage). Roast in the oven until the steak reaches the desired level of doneness.
• Ribeye Steak Salad with Sage Vinaigrette: Season your steak with salt and pepper, then cook however you like (grill, pan fry, broil, etc.). Let the steak rest for a few minutes before slicing into thin strips. Toss the steak strips with some greens and other salad ingredients of your choice. For the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and chopped fresh sage leaves (or a pinch of ground sage). Season to taste with salt and pepper.

5. Oregano

Oregano has a slightly bitter, pungent taste (maybe even a little sour) that can really liven up a dish.

It’s also very potent, so a little goes a long way.

When using oregano, be sure to start with just a pinch or two and add more to taste.

Some of the best dishes to use oregano in are:

• Tomato-based sauces: Add oregano to your marinara or pizza sauce for an extra zesty flavor.
• Roasted vegetables: Try sprinkling oregano on top of roasted potatoes, eggplant, or zucchini for a flavorful side dish.
• Grilled meats: Season chicken, pork, or lamb with oregano before grilling for an extra herby flavor.
• Soups and stews: Stir in some oregano leaves towards the end of cooking for a fragrant finishing touch.

6. Basil

Basil is a balance between sweet and savory (think: the best of both worlds) and it’s an herb that is commonly used in Italian cuisine.

It’s also a powerhouse when it comes to antioxidants, which is an added bonus.

Here are some tips for using basil:

• If you’re using basil in a cooked dish, add it near the end of cooking so that the heat doesn’t destroy the flavor.
• A little bit goes a long way with this herb, so start with less than you think you need and add more if needed.
• Basil pairs well with other bold flavors like garlic, ginger, and chili peppers.

Now that you know how to use basil, here are some ideas for recipes that pair it with ribeye steak:

• Basil pesto steak: Season your ribeye steak with salt and pepper, then cook it to your desired doneness. Once it’s cooked, top it with homemade or store-bought pesto (made with basil, olive oil, Parmesan cheese, nuts, and garlic).
• Ribeye steak with tomato basil sauce: Season your ribeye steak as usual, then cook it to perfection. While it’s resting, make a quick tomato sauce by sautéing garlic in olive oil until fragrant. Add canned diced tomatoes and fresh basil leaves, then let the sauce simmer for 5 minutes. Serve the sauce over sliced ribeye steak.
• Grilled ribeye steak with chimichurri: Season your ribeye steak with salt and pepper before grilling. Once it’s grilled to perfection, serve it with chimichurri (a Argentinean condiment made with parsley, cilantro, garlic, olive oil, red wine vinegar, and chili peppers).

7. Garlic Powder

If you’re out of fresh garlic (or can’t be bothered to peel and chop it), garlic powder is a great way to add garlic flavor to your steak.

You can use it as a dry rub, or sprinkle it on after you’ve cooked the steak.

Here are a few tips for using garlic powder:

• Use it sparingly at first. You can always add more, but you can’t take it away once it’s on there!
• If you’re using it as a dry rub, make sure to massage it into the meat so that it has a chance to really penetrate the flesh.
• For an extra-intense hit of garlic flavor, sprinkle some garlic powder onto your steak while it’s resting. The heat from the steak will release the flavor of the garlic and create a delicious crust on the outside of the meat.

Here are some ideas for dishes that would go well with a ribeye that has been seasoned with garlic powder:

• Grilled vegetables: Garlic goes especially well with grilled onions, peppers, and mushrooms.
• Mashed potatoes: A classic! The rich creaminess of mashed potatoes is the perfect partner for a juicy, flavorful steak.
• Salad: A simple green salad is all you need to round out this meal. The acidity in the dressing will cut through the richness of the steak and potatoes.

8. Onion Powder

Onion powder adds a ton of flavor to any dish, and it’s no different when used with ribeye steak.

When using onion powder, I would recommend using it sparingly at first, as you can always add more but you can’t take it away once it’s added.

I would also recommend pairing onion powder with other spices like garlic powder, paprika, and black pepper.

These spices all work together to create a delicious flavor profile that complement each other perfectly.

Here are some ideas for using onion powder and ribeye steak together:

• Sprinkle some onion powder on your steak before cooking it on the grill.
• Add a bit of onion powder to your favorite steak marinade recipe.
• Make a dry rub for your steak using onion powder, garlic powder, paprika, black pepper, and sea salt.