Dry-Aged Ribeye Steak with Garlic Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes blends kosher salt, freshly ground black pepper, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. Step 2: Heat 1 tbsp vegetable oil in a heavy skillet over high heat until shimmering, about 3 minutes.
  3. Step 3: Place steak in pan and sear without moving for 4 minutes until a deep brown crust forms on one side.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Dry-Aged Ribeye Steak with Garlic Butter Sauce take to make?

Total time is about 45 minutes (35 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Dry-Aged Ribeye Steak with Garlic Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Dry-Aged Ribeye Steak with Garlic Butter Sauce?

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 Ribeye Steak with Garlic Butter Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Ribeye Steak with Garlic Butter Sauce?

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.

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