Pan-Seared Ribeye Steak with Garlic Butter and Charred Asparagus

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 drafted and published.

A juicy ribeye steak pan-seared to medium-rare, finished with a rich garlic butter sauce and served alongside tender charred asparagus. This American beef recipe, ready in about 25 minutes, pairs ribeye steak, kosher salt, and black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 15 min Serves 2 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 16 oz ribeye steak dry and season evenly with 1 tsp kosher salt and 1 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes. Add steak and sear for 4 minutes without moving until a deep brown crust forms.
  3. Step 3: Flip steak and add 3 tbsp unsalted butter, 4 crushed garlic cloves, and 2 sprigs fresh thyme to the pan. Tilt pan and spoon butter over steak continuously for 3 minutes until internal temperature reaches 130°F for medium-rare.
  4. Step 4: Remove steak to a cutting board, tent loosely with foil, and rest for 5 minutes.
  5. Step 5: While steak rests, toss 1 lb trimmed asparagus with a pinch of salt and 1 tbsp olive oil. Heat a grill pan over medium-high heat and char asparagus, turning occasionally, for 5-6 minutes until tender and slightly blackened.
  6. Step 6: Serve sliced ribeye topped with garlic butter sauce alongside charred asparagus.

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