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 developed and reviewed.

A juicy ribeye steak pan-seared to medium-rare, finished with a rich garlic butter sauce and served alongside tender charred asparagus. This American-inspired beef recipe, ready in about 25 minutes, pairs ribeye steak, kosher 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 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: 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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