Pan-Seared Ribeye with Classic Herb Butter
A tender ribeye steak pan-seared to perfection and topped with a rich herb butter that enhances its natural flavors. This general-inspired beef ready in about 20 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 700 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
- 12 oz ribeye steak
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 1 tbsp, finely chopped fresh parsley
- 1 tsp, finely chopped fresh thyme
- 1 clove, minced garlic
- 1 tbsp olive oil
Instructions
- Step 1: Remove 12 oz ribeye steak from the refrigerator and pat dry. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
- Step 3: Add the ribeye steak to the skillet and cook undisturbed for 4 minutes until a deep brown crust forms. Flip and cook for an additional 3 minutes for medium-rare.
- Step 4: While the steak cooks, combine 3 tbsp unsalted butter, 1 tbsp finely chopped fresh parsley, 1 tsp finely chopped fresh thyme, and 1 minced garlic clove in a small bowl.
- Step 5: Remove the steak from the skillet and let rest on a cutting board for 5 minutes. Spoon the herb butter over the steak while still warm so it melts beautifully.
Frequently asked questions
How long does Pan-Seared Ribeye with Classic Herb Butter take to make?
Total time is about 20 minutes (10 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 with Classic Herb 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 with Classic Herb 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 with Classic Herb Butter for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 with Classic Herb Butter?
General 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.
Related recipes
Pan-Seared Ribeye Steak with Garlic-Herb Butter
Pan-Seared Wagyu Ribeye with Roasted Garlic Butter
Pan-Seared Ribeye with Charred Garlic Butter and Herb Salad
Pan-Seared Ribeye with Garlic Rosemary Butter
Pan-Seared Ribeye with Charred Garlic Butter
Pan-Seared Ribeye with Garlic Butter and Herb Roasted Potatoes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
