Pan-Seared Ribeye Steak with Amarillo Peppercorn Butter
Juicy ribeye steak pan-seared to perfection, topped with a rich butter infused with Amarillo peppercorns for a bold, peppery finish. This american-inspired beef ready in about 50 minutes pairs kosher salt, black pepper, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.
Ingredients
- 2 (10 oz each) ribeye steak, 1.5-inch thick
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp unsalted butter
- 1 tbsp Amarillo peppercorns, crushed
- 2 tbsp olive oil
- 2 fresh thyme sprigs
- 3 garlic cloves, smashed
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Remove 2 ribeye steaks from fridge and pat dry. Season both sides with 2 tsp kosher salt and 1 tsp black pepper evenly. Let rest 30 minutes at room temperature.
- Step 2: In a small bowl, mix 4 tbsp unsalted butter with 1 tbsp crushed Amarillo peppercorns until blended. Set aside.
- Step 3: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for 4 minutes without moving until a crust forms.
- Step 4: Flip steaks, add 2 thyme sprigs and 3 smashed garlic cloves to the pan, then spoon hot oil over the steaks for 3-4 more minutes for medium-rare.
- Step 5: Remove steaks to a plate; top each with 2 tbsp Amarillo peppercorn butter and let rest 5 minutes before serving to allow butter to melt and flavors meld.
Frequently asked questions
How long does Pan-Seared Ribeye Steak with Amarillo Peppercorn Butter take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Ribeye Steak with Amarillo Peppercorn Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Pan-Seared Ribeye Steak with Amarillo Peppercorn Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Ribeye Steak with Amarillo Peppercorn Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Ribeye Steak with Amarillo Peppercorn Butter?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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