Pan-Seared Ribeye Steak with Amarillo Chili Butter

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 pan-seared ribeye topped with a spicy, creamy butter infused with Amarillo chili powder, perfect for a grown-up dinner mood. This American-inspired beef recipe, ready in about 20 minutes, pairs ribeye steak, 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 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: 10 min Serves 1 American cuisine 720 cal/serving

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Ingredients

1 (12 oz), 1-inch thick ribeye steak
1 tsp salt
1 tsp black pepper
4 tbsp, softened unsalted butter
1 tsp Amarillo chili powder
1, minced garlic clove
1 tsp, chopped fresh thyme
1 tbsp olive oil

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Combine 4 tbsp softened unsalted butter with 1 tsp Amarillo chili powder, 1 minced garlic clove, and 1 tsp chopped fresh thyme in a small bowl. Mix well and set aside to let flavors meld.
Step 2: Pat dry 1 (12 oz) ribeye steak and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
Step 3: Place steak in skillet and sear for 4 minutes without moving until a brown crust forms. Flip and cook another 3-4 minutes for medium-rare doneness.
Step 4: Remove steak from skillet and immediately top with a generous dollop of the Amarillo chili butter. Tent loosely with foil and let rest for 5 minutes before slicing against the grain to serve.