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Herb and Nut Encrusted Rib-Eye Steak

Recipes for Home and Restaurant

by Nadine Lloyd

Herb and Nut Encrusted Rib-Eye Steak Recipe by Nadine Lloyd


(Serves 1)

  • ⅔ cup parsley – finely chopped

  • ½ cup thyme – finely chopped

  • ¼ cup rosemary – finely chopped

  • ¾ cup macadamia nuts – crushed

  • 1 garlic clove – crushed

  • 1 rib-eye steak

  • 1½ tablespoons grape-seed oil

  • Salt and pepper – to taste


Preheat the oven to 180°C (356°F).

In a small food processor, combine the herbs, nuts, garlic, salt, and pepper together.

Set aside.

Lightly coat the steak in the oil.

Sprinkle with salt and pepper.

Fry over a medium/high heat for 3 minutes on one side.

Flip and fry for a further 2 minutes on the other side.

Remove from the frying pan and allow to rest.

Coat the rib eye steak (on one side only) with the herb and nut mix.

Place it in the oven (facing up) for 5-8 minutes, or until cooked to your liking.

Serve with roast vegetables.

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