Pan-Seared Ribeye Steak with Garlic Butter and Roasted Vegetables
A tender pan-seared ribeye steak finished with rich garlic butter and accompanied by oven-roasted seasonal vegetables. This american-inspired beef ready in about 40 minutes pairs (10 oz each, 1 inch thick) ribeye steak, 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.
Ingredients
- 2 pieces (10 oz each, 1 inch thick) ribeye steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves, smashed garlic cloves
- 3 sprigs fresh thyme
- 2 medium, peeled and cut into 1-inch pieces carrots
- 1 medium, sliced into 1/2-inch rounds zucchini
- 1 medium, cut into 1-inch pieces red bell pepper
- 1/2 tsp salt (for vegetables)
- 1/4 tsp black pepper (for vegetables)
- 1 tbsp olive oil (for vegetables)
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 peeled and cut carrots, 1 sliced zucchini, and 1 cut red bell pepper with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and edges caramelize.
- Step 2: Meanwhile, pat dry 2 ribeye steaks and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
- Step 3: Add steaks to the skillet and sear for 4 minutes without moving, then flip and sear the other side for 3 minutes for medium-rare doneness.
- Step 4: Reduce heat to medium-low, add 4 tbsp unsalted butter, 3 smashed garlic cloves, and 3 sprigs fresh thyme to the pan. Spoon melted butter over steaks continuously for 1-2 minutes to infuse flavors.
- Step 5: Remove steaks from pan and let rest for 5 minutes. Serve alongside the roasted vegetables, spooning any garlic butter from the pan over the steaks.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Ribeye Steak with Garlic Butter and Roasted Vegetables take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Ribeye Steak with Garlic Butter and Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Pan-Seared Ribeye Steak with Garlic Butter and Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Ribeye Steak with Garlic Butter and Roasted Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Ribeye Steak with Garlic Butter and Roasted Vegetables?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
