North Dakota Heavy Equipment Herb-Infused Steak

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 drafted and published.

A flavorful steak marinated with smoked herbs and served with a tangy reduction, inspired by the robust flavors found in regional auctions. This American-inspired beef recipe, ready in about 30 minutes, pairs ribeye steak, smoked paprika, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 20 min Cook: 10 min Serves 1 American cuisine 620 cal/serving

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Ingredients

12 oz ribeye steak
1 tsp smoked paprika
1 tbsp fresh thyme
1/2 tsp garlic powder
1 tbsp olive oil
1/4 cup red wine
1/4 cup beef broth
1 tbsp butter
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat 12 oz ribeye steak dry. Rub with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tbsp finely chopped thyme, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
Step 2: Heat a cast-iron skillet over high heat until smoking. Sear steak for 3 minutes per side for medium-rare, or until internal temperature reaches 130°F (54°C).
Step 3: Transfer steak to a plate and let rest for 10 minutes while making sauce.
Step 4: Pour off excess fat from skillet, add 1/4 cup red wine and 1/4 cup beef broth, scraping up browned bits. Simmer for 4 minutes until liquid reduces by half.
Step 5: Whisk in 1 tbsp butter until glossy, then pour over rested steak.