Pan-Seared Ribeye Steak with Garlic and Rosemary Butter
Juicy ribeye steak seared to perfection and finished with a fragrant garlic and rosemary butter for an elevated, savory meal. This american-inspired beef ready in about 20 minutes pairs (10 oz each) 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.
Ingredients
- 2 (10 oz each) ribeye steak, 1-inch thick
- 4 tbsp unsalted butter
- 3 cloves garlic cloves, smashed
- 2 sprigs fresh rosemary sprigs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- 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.
- Step 2: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat until shimmering and just beginning to smoke.
- Step 3: Add the steaks to the skillet and sear for 4 minutes without moving to develop a deep brown crust.
- Step 4: Flip the steaks and add 4 tablespoons unsalted butter, 3 smashed garlic cloves, and 2 fresh rosemary sprigs to the pan.
- 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.
- 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.
Frequently asked questions
How long does Pan-Seared Ribeye Steak with Garlic and Rosemary Butter take to make?
Total time is about 20 minutes (10 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 Garlic and Rosemary 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 unsalted butter from drying out.
Can I substitute ingredients in Pan-Seared Ribeye Steak with Garlic and Rosemary 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 Garlic and Rosemary 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 Garlic and Rosemary 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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