Pan-Seared Garlic Butter Ribeye with Herb Roasted Potatoes

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

A juicy pan-seared ribeye steak finished with garlic butter, paired with crispy herb-roasted baby potatoes for an indulgent home-cooked meal. This American-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, baby potatoes, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 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: 10 min Cook: 40 min Serves 2 American cuisine 750 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 steaks (10 oz each), about 1-inch thick ribeye steak
1 lb, halved baby potatoes
4 tbsp, divided butter
4 cloves, minced garlic cloves
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp olive oil
2 tsp, divided salt
1 tsp, divided black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme on a baking sheet. Roast for 30-35 minutes, turning halfway, until golden and crispy.
Step 2: While potatoes roast, pat dry 2 ribeye steaks and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add 2 tbsp butter and 4 minced garlic cloves, swirling to melt and infuse the butter.
Step 4: Add the steaks and sear for 4 minutes without moving, then flip and cook another 3-4 minutes for medium-rare (adjust time for desired doneness). Spoon the garlic butter over the steaks continuously during cooking.
Step 5: Remove steaks from skillet and rest on a plate tented with foil for 5 minutes. Serve steaks topped with remaining 2 tbsp butter melted in the pan with garlic and herbs alongside the roasted potatoes.