Butter-Basted Ribeye Steak with Garlic and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A thick ribeye steak pan-seared and finished with a fragrant butter, garlic, and thyme baste for a rich, tender steak dinner. This French-inspired beef recipe (keto, low carb), ready in about 47 minutes, pairs ribeye steak, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 35 min Cook: 12 min Serves 2 French cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove 14 oz ribeye steak from fridge 30 minutes before cooking to reach room temperature. Pat dry and season both sides evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until just smoking.
  3. Step 3: Place steak in skillet and sear without moving for 4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes.
  4. Step 4: Reduce heat to medium-low; add 4 tbsp unsalted butter, 3 crushed garlic cloves, and 3 fresh thyme sprigs to the skillet.
  5. Step 5: Tilt the pan slightly and continuously spoon the melted butter, garlic, and thyme over the steak for 2-3 minutes until the steak reaches desired doneness (about medium-rare internal temperature).
  6. Step 6: Remove steak to a plate and let rest for 5 minutes before slicing against the grain and serving with the buttery garlic sauce spooned over.

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