Pan-Seared Ribeye Steak with Garlic Rosemary Butter

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Juicy ribeye steak pan-seared to medium-rare and topped with a fragrant garlic rosemary butter for a classic steakhouse experience at home. This American-inspired beef recipe, ready in about 15 minutes, pairs ribeye steak, 1-inch thick, 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 (8 oz each) ribeye steak, 1-inch thick
• 1 tsp salt
• 1 tsp black pepper
• 4 tbsp unsalted butter
• 2 fresh rosemary sprigs
• 4 cloves minced garlic
• 1 tbsp olive oil

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: Pat 2 (8 oz) ribeye steaks dry and season both sides evenly with 1 tsp salt and 1 tsp black pepper.
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 steaks to the pan and cook without moving for 4 minutes until a deep brown crust forms.
4. Step 4: Flip steaks and add 4 tbsp unsalted butter, 2 sprigs fresh rosemary, and 4 cloves minced garlic to the pan. Tilt pan slightly and spoon the melted butter over the steaks continuously for 3-4 minutes until medium-rare (internal temp 130°F).
5. Step 5: Remove steaks from pan, tent loosely with foil, and rest for 5 minutes before slicing and serving with the garlic rosemary butter from the pan spooned over the top.