Grilled Cast Iron Ribeye with Garlic Butter and Herb Salad

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 steaks grilled in a cast iron skillet and topped with a melting garlic herb butter, served alongside a fresh mixed herb salad for a rich and balanced meal. This American-inspired beef recipe, ready in about 35 minutes, pairs ribeye steaks, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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: 25 min Cook: 10 min Serves 2 American cuisine 720 cal/serving

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Ingredients

2 steaks, about 10 oz each, 1-inch thick ribeye steaks
2 tsp salt
1 tsp black pepper
1 tbsp olive oil
4 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
4 cups mixed salad greens
1 tbsp lemon juice
2 tbsp extra virgin olive oil

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Instructions

Step 1: Remove 2 ribeye steaks from refrigerator and pat dry. Season both sides with 2 teaspoons salt and 1 teaspoon black pepper. Let rest at room temperature for 20 minutes.
Step 2: Heat 1 tablespoon olive oil in a cast iron skillet over high heat until smoking hot, about 5 minutes.
Step 3: Add steaks to skillet and sear for 4 minutes on first side without moving, then flip and cook 3-4 minutes for medium-rare, or longer to desired doneness. Remove steaks and tent with foil to rest.
Step 4: In the same skillet, reduce heat to low and add 4 tablespoons unsalted butter, 3 minced garlic cloves, 2 tablespoons chopped fresh parsley, and 1 tablespoon fresh thyme leaves. Stir butter and garlic until aromatic and melted.
Step 5: Toss 4 cups mixed salad greens with 1 tablespoon lemon juice and 2 tablespoons extra virgin olive oil, seasoning lightly with salt and pepper.
Step 6: Plate steaks topped with garlic herb butter and serve alongside the fresh herb salad.