Pan-Seared Ribeye with Garlic Butter and Charred Green Beans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy ribeye steak pan-seared to medium-rare, topped with a rich garlic herb butter, served alongside smoky charred green beans. This American-inspired beef recipe, ready in about 40 minutes, pairs ribeye steak, unsalted butter, garlic cloves 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: 25 min Cook: 15 min Serves 2 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz ribeye steak dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 20 minutes.
  2. Step 2: Heat a heavy skillet over medium-high heat until very hot, about 3 minutes. Add the steak and sear for 4 minutes on the first side without moving it, then flip and cook an additional 3 minutes for medium-rare.
  3. Step 3: While steak cooks, melt 3 tbsp unsalted butter in a small saucepan over low heat. Add 3 minced garlic cloves and 1 tsp fresh thyme leaves, stirring for 2 minutes until fragrant. Remove from heat.
  4. Step 4: Remove steak from pan and rest on a plate tented with foil for 5 minutes. Meanwhile, heat 2 tbsp olive oil in a separate skillet over medium-high heat. Add 8 oz trimmed green beans, season with a pinch of salt, and cook for 5-6 minutes, stirring occasionally, until blistered and tender.
  5. Step 5: Slice the rested steak against the grain, spoon the garlic thyme butter over the slices, and serve with the charred green beans on the side.

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