Pan-Seared Ribeye Steak with Garlic and Rosemary 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 developed and reviewed.

Juicy ribeye steak seared to perfection and finished with a fragrant garlic and rosemary butter for an elevated, savory meal. This American-inspired beef recipe, ready in about 20 minutes, pairs ribeye steak, 1-inch thick, unsalted butter, garlic cloves, smashed 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.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove 2 ribeye steaks from the refrigerator and pat dry with paper towels, then season both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering and just beginning to smoke.
  3. Step 3: Add the steaks to the skillet and sear for 4 minutes without moving to develop a deep brown crust.
  4. Step 4: Flip the steaks and add 4 tablespoons unsalted butter, 3 smashed garlic cloves, and 2 fresh rosemary sprigs to the pan.
  5. Step 5: Tilt the pan slightly and spoon the melted butter continuously over the steaks for 3-4 minutes, or until the internal temperature reaches 130°F for medium-rare.
  6. Step 6: Remove the steaks from the skillet and rest on a cutting board for 5 minutes to allow juices to redistribute before slicing and serving.

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