Pan-Seared Ribeye Steak with Garlic Butter and Herb Roasted Potatoes

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.

Juicy ribeye steak pan-seared to perfection and topped with a fragrant garlic herb butter, served alongside crispy herb roasted potatoes. This American-inspired beef recipe, ready in about 45 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 700 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: 35 min Serves 2 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb halved baby Yukon gold potatoes with 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
  2. Step 2: While potatoes roast, season 2 ribeye steaks with 1 tsp kosher salt and 1 tsp freshly ground black pepper on both sides.
  3. Step 3: Heat a large cast-iron skillet over medium-high heat until very hot. Add 1 tbsp olive oil, then sear steaks for 4 minutes on the first side without moving them.
  4. Step 4: Flip steaks and add 4 tbsp unsalted butter, 3 minced garlic cloves, and remaining chopped rosemary and thyme to the pan. Spoon melted butter continuously over steaks for 3-4 minutes until internal temperature reaches 130°F for medium-rare.
  5. Step 5: Remove steaks and let rest for 5 minutes. Serve alongside herb roasted potatoes, spooning any garlic butter from the pan over the top.

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