Dry-Aged Ribeye Steak with Garlic Butter Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Juicy ribeye steak dry-aged for natural flavor enhancement, pan-seared to perfection and topped with a silky garlic butter sauce for rich indulgence. 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 650 calories and feeds 2, 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 2 American cuisine 650 cal/serving

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Ingredients

14 oz, about 1-inch thick dry-aged ribeye steak
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp vegetable oil
3 tbsp unsalted butter
3 smashed garlic cloves
2 fresh thyme sprigs
1 sprig fresh rosemary sprigs

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Instructions

Step 1: Remove 14 oz dry-aged ribeye steak from refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Step 2: Heat 1 tbsp vegetable oil in a heavy skillet over high heat until shimmering, about 3 minutes.
Step 3: Place steak in pan and sear without moving for 4 minutes until a deep brown crust forms on one side.
Step 4: Flip steak and add 3 tbsp unsalted butter, 3 smashed garlic cloves, 2 sprigs fresh thyme, and 1 sprig fresh rosemary to the pan. Tilt pan slightly and spoon melted butter and herbs over steak repeatedly for 3-4 minutes for medium-rare doneness.
Step 5: Remove steak to a cutting board and let rest for 5 minutes to redistribute juices before slicing against the grain and serving with the garlic butter spooned over.