Auction House Steak

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Perfectly seared ribeye with a garlic butter sauce, served alongside roasted vegetables for a meal as refined as a high-end auction. This american-inspired beef ready in about 45 minutes pairs ribeye steaks, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 ribeye steaks
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic
• 2 tbsp fresh parsley
• 1/2 cup beef broth
• 2 tbsp balsamic vinegar
• 2 carrots
• 2 zucchini
• 1 red bell pepper

Instructions

1. Step 1: Season steaks generously with salt and pepper. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Add steaks and sear for 4-5 minutes per side for medium-rare, then remove and rest.
2. Step 2: Add remaining 1 tbsp olive oil to skillet, then add cut carrots, zucchini, and bell pepper. Season with salt and pepper, then cook for 10 minutes until vegetables are tender-crisp, stirring occasionally.
3. Step 3: Return skillet to medium heat, add 2 tbsp butter and minced garlic, and cook for 1 minute until fragrant. Stir in beef broth and balsamic vinegar, then simmer for 2 minutes to reduce slightly.
4. Step 4: Add remaining 2 tbsp butter and chopped parsley to sauce, stirring until melted and combined. Slice steaks, serve with roasted vegetables, and drizzle with garlic butter sauce.