Pan-Seared Ribeye Steak with Garlic Rosemary Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 15 minutes pairs (8 oz each) 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.

Prep: 5 min Cook: 10 min Serves 2 American cuisine 650 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Ribeye Steak with Garlic Rosemary Butter take to make?

Total time is about 15 minutes (5 min prep + 10 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 Rosemary Butter?

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 Rosemary Butter?

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 Rosemary Butter 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 Rosemary Butter?

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.

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