Dry-Aged Beef Steak with Garlic Herb Butter

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.

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 recipe, ready in about 45 minutes, pairs 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.

Prep: 35 min Cook: 10 min Serves 1 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove 12 oz dry-aged ribeye steak from refrigerator 30 minutes prior to cooking to bring to room temperature. Pat dry thoroughly.
  2. Step 2: Season both sides of the steak generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
  3. 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.
  4. 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.
  5. 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.

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