Pan-Seared Ribeye Steak with Garlic Butter and Rosemary

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Succulent ribeye steak seared to a perfect crust and finished with a fragrant garlic-rosemary butter sauce. This American-inspired beef recipe, ready in about 20 minutes, pairs ribeye steak, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 8 oz ribeye steak
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 minced garlic cloves
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Season the ribeye steak with 1/2 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
2. Step 2: Place the steak in the skillet and cook for 4 minutes without moving to form a golden crust. Flip and cook for another 4 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
3. Step 3: Remove the steak from the skillet and let rest for 5 minutes. Add 2 tbsp butter, 2 minced garlic cloves, and 1 tsp chopped rosemary to the skillet. Cook over medium heat for 1 minute until the garlic is fragrant and the butter is golden, then spoon the butter over the rested steak.