Dry-Aged Beef Steak with Garlic Herb Butter
Pan-seared dry-aged beef steak topped with a melting garlic herb butter, delivering a rich and tender bite inspired by classic steakhouse flavors. This american-inspired beef ready in about 45 minutes pairs 1.5-inch thick dry-aged ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 1, 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
- 12 oz, 1.5-inch thick dry-aged ribeye steak
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp unsalted butter
- 3 smashed garlic cloves
- 2 fresh thyme sprigs
- 1 tbsp olive oil
Instructions
- Step 1: Remove 12 oz dry-aged ribeye steak from refrigerator 30 minutes prior to cooking to bring to room temperature. Pat dry thoroughly.
- Step 2: Season both sides of the steak generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
- Step 3: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering but not smoking (about 3 minutes). Carefully place steak in the pan and sear without moving for 4 minutes until a deep brown crust forms.
- Step 4: Flip steak and add 3 tbsp unsalted butter, 3 smashed garlic cloves, and 2 fresh thyme sprigs to the pan. Tilt pan slightly and spoon melted butter over the steak continuously for 3-4 minutes until internal temperature reaches 130°F for medium-rare.
- Step 5: Remove steak from pan and rest on a cutting board for 5 minutes to redistribute juices. Slice against the grain and spoon remaining garlic herb butter from the pan over the slices before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dry-Aged Beef Steak with Garlic Herb Butter take to make?
Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dry-Aged Beef Steak with Garlic Herb Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Dry-Aged Beef Steak with Garlic Herb Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dry-Aged Beef Steak with Garlic Herb Butter for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dry-Aged Beef Steak with Garlic Herb Butter?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
