Pan-Seared Ribeye with Garlic Butter and Charred Shallots

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A tender ribeye steak pan-seared to medium-rare perfection, topped with a rich garlic butter and accompanied by sweet, caramelized charred shallots. This American-inspired beef recipe, ready in about 35 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
• 3 cloves, minced garlic cloves
• 2 medium, peeled and halved shallots
• 2 tbsp olive oil
• 1 tbsp, chopped fresh thyme

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

Instructions

1. Step 1: Pat dry the 12 oz ribeye steak and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the steak and sear for 4 minutes without moving until a deep brown crust forms.
3. Step 3: Flip the steak and add 3 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp chopped fresh thyme to the skillet. Tilt the pan and spoon the melted butter over the steak continuously for 3 more minutes, cooking until medium-rare.
4. Step 4: Remove the steak and let it rest on a cutting board loosely covered with foil.
5. Step 5: In the same skillet, add the 2 halved shallots cut side down. Cook over medium heat for 5 minutes until the edges are deeply browned and caramelized, flipping once halfway through.
6. Step 6: Serve the sliced ribeye topped with the garlic butter from the pan and the charred shallots on the side.