By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
184 cal · 130 min
Grass-Fed Beef with Herbs
Recipe GLPR4999e53b70c173
A simple yet elegant roasted beef dish featuring a vibrant herb marinade of fresh thyme, oregano, parsley, and garlic infused into grass-fed beef. The meat is seared to develop a golden crust, then roasted until tender and juicy. Finished with a sprinkle of coarse salt, this restaurant-quality main course delivers bold flavors with minimal ingredients.
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Ingredients
3 sprigs Fresh thyme sprigs
3 sprigs Fresh oregano sprigs
3 sprigs Fresh flat-leaf parsley sprigs
2 cloves Garlic cloves
3 tablespoons Extra virgin olive oil
1 teaspoon Fine sea salt
Freshly ground black pepper
1 pound Grass-fed beef top round, sirloin or filet mignon
Coarse sea salt for finishing
Directions
Combine thyme, oregano, parsley, garlic, olive oil, fine salt, and black pepper in a food processor. Pulse until the herbs are finely chopped and a loose paste forms.
Pat the beef dry and place it in a shallow dish or resealable bag. Rub the herb mixture all over the beef, coating it evenly on all sides.
Marinate at room temperature for 2 hours, or cover and refrigerate overnight. If refrigerating, turn the meat once or twice during marinating to ensure even flavor absorption.
Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 400°F.
Heat a medium cast-iron skillet over medium heat until very hot. Carefully place the beef in the pan and sear on all sides until a deep golden-brown crust forms, about 3–4 minutes per side.
Transfer the skillet directly to the oven and roast the beef until the internal temperature reaches 145°F for medium-rare, about 15–25 minutes, depending on thickness and exact oven temperature.
Remove the skillet from the oven and transfer the beef to a clean cutting board. Tent loosely with foil and let rest for 20 minutes; carryover heat will raise the internal temperature slightly.
Slice the beef against the grain into your desired thickness. Arrange on a serving platter, sprinkle with coarse salt, and serve immediately.
Comments
Every ingredient is available at any Charlotte chain—thyme, oregano, and parsley are standard in the produce section or dried herb aisle, and grass-fed beef is stocked at Harris Teeter, Publix, and Kroger without a special trip. The real cost driver is the beef itself; grass-fed runs $14–18 per pound versus $8–10 for commodity beef, pushing this to $12–15 per serving before oil and herbs. The 130-minute time is honest only if that includes a long braise or roast; a simple seared steak with herb finish should take 25–30 minutes, so the recipe likely undersells active prep or overestimates resting. This is a straightforward family-friendly dish that reheats well if there are leftovers, and the herb-forward approach plays well to North Carolina tastes, but the grass-fed premium is the genuine trade-off for someone watching a weeknight budget.
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