Pan-Seared Ribeye Steak with Garlic-Thyme Butter

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Juicy ribeye steak pan-seared to medium-rare, topped with a rich garlic and thyme compound butter that melts into every bite. This American-inspired beef recipe, ready in about 43 minutes, pairs 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 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

• 1 (12 oz), about 1.5 inches thick ribeye steak
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 cloves, smashed garlic cloves
• 3 fresh thyme sprigs

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Remove 1 (12 oz) ribeye steak from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season both sides with 1.5 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over high heat until shimmering. Place the steak in the skillet and sear without moving for 4 minutes until a deep crust forms.
3. Step 3: Flip the steak and add 3 tbsp unsalted butter, 2 smashed garlic cloves, and 3 fresh thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for 3-4 minutes for medium-rare doneness.
4. Step 4: Remove the steak to a cutting board and rest for 5 minutes before slicing to allow juices to redistribute. Serve drizzled with the garlic-thyme butter from the pan.