Pan-Seared Ribeye Steak with Garlic Butter and Herb Jus

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A juicy ribeye steak pan-seared to medium-rare, topped with a rich garlic butter and finished with a fresh herb jus for an elegant steakhouse experience at home. This American-inspired beef recipe, ready in about 37 minutes, pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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 (12 oz) ribeye steak
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp unsalted butter
• 3, smashed garlic cloves
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 tbsp olive oil
• 1/2 cup beef broth

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Remove 1 (12 oz) ribeye steak from the fridge and pat dry with paper towels. Season both sides evenly with 1 tsp salt and 1 tsp black pepper. Let sit at room temperature for 20 minutes.
2. Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Step 3: Add the ribeye steak to the hot skillet and sear for 4 minutes without moving until a deep brown crust forms. Flip and sear the other side for 3 minutes.
4. Step 4: Reduce heat to medium and add 3 tbsp unsalted butter, 3 smashed garlic cloves, 3 fresh thyme sprigs, and 2 fresh rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with melted butter and herbs for 2 minutes until the internal temperature reaches 130°F for medium-rare.
5. Step 5: Transfer the steak to a plate and tent loosely with foil to rest for 5 minutes.
6. Step 6: Meanwhile, pour 1/2 cup beef broth into the skillet and scrape up browned bits with a wooden spoon. Simmer for 2 minutes until slightly reduced and flavorful.
7. Step 7: Slice the rested steak against the grain and drizzle with the garlic herb jus from the skillet before serving.