Pan-Seared Ribeye Steak with Garlic and Thyme Butter

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich and juicy ribeye steak pan-seared to perfection and finished with a fragrant garlic and thyme butter sauce. This quick recipe, ready in about 45 minutes, pairs ribeye steak, 1.5-inch thick, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Ingredients

• 1 steak (12 oz) ribeye steak, 1.5-inch thick
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 3 garlic cloves, crushed
• 2 fresh thyme sprigs
• 1 tbsp olive oil

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Instructions

1. Step 1: Remove 1 12-ounce ribeye steak from refrigerator 30 minutes before cooking and pat dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a heavy skillet over high heat until just smoking, about 2 minutes.
3. Step 3: Place the steak in the skillet and sear without moving for 4 minutes until a deep brown crust forms.
4. Step 4: Flip the steak and add 3 tablespoons unsalted butter, 3 crushed garlic cloves, and 2 sprigs fresh thyme to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for 3-4 minutes until the internal temperature reaches 130°F for medium-rare.
5. Step 5: Remove the steak to a cutting board and let rest for 5-7 minutes, spooning the garlic-thyme butter over the top before serving.