Pan-Seared Ribeye Steak with Rosemary Butter

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

A perfectly seared ribeye steak finished with a fragrant rosemary butter, ideal for a special dinner at home. This american-inspired beef ready in about 25 minutes pairs ribeye steak, olive oil, salt 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.

★ 4.0 (15 ratings) Prep: 15 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 ribeye steaks (8 oz each) dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes.
  2. Step 2: Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering (about 1 minute). Add steaks and sear undisturbed for 3 minutes until deep brown crust forms.
  3. Step 3: Flip steaks and cook for 3 minutes more for medium-rare, or until internal temperature reaches 125°F. Remove to a plate and tent loosely with foil.
  4. Step 4: Reduce heat to medium, add 2 tbsp unsalted butter, 1 tbsp chopped rosemary, and 2 minced garlic cloves to the skillet. Swirl until butter melts and aromatics are fragrant (about 1 minute).
  5. Step 5: Pour herb butter over rested steaks and serve immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 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 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 ribeye steak from drying out.

Can I substitute ingredients in Pan-Seared Ribeye Steak with 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 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 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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