Pan-Seared Beef Ribeye 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 drafted and published.

A juicy pan-seared ribeye steak finished with a homemade garlic herb butter that enhances the rich beef flavor with fragrant herbs and creaminess. This American-inspired beef recipe, ready in about 22 minutes, pairs ribeye steak, kosher salt, 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: 10 min Cook: 12 min Serves 1 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz ribeye steak dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Add the steak to the pan and cook undisturbed for 4 minutes until a deep brown crust forms; flip and cook the other side for 3 minutes for medium-rare.
  4. Step 4: Reduce heat to medium-low, add 3 tbsp unsalted butter, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary to the pan.
  5. Step 5: Tilt the pan slightly and use a spoon to baste the butter and herb mixture over the steak continuously for 2 minutes until the butter is fragrant and the steak reaches desired doneness.
  6. Step 6: Remove steak from pan, let rest for 5 minutes to redistribute juices, then slice against the grain and serve with the garlic herb butter drizzled on top.

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