Pan-Seared Ribeye Steak with Rosemary Butter

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

A perfectly seared ribeye steak finished with a fragrant rosemary butter, ideal for a special dinner at home. This American-inspired beef recipe, 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.

Ingredients

• 2 (8 oz each) ribeye steak
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp, finely chopped fresh rosemary
• 2 cloves, minced garlic

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 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.