Pan-Seared Ribeye with Garlic Butter and Herb Roasted Potatoes
Juicy ribeye steaks pan-seared to perfection topped with garlic herb butter served alongside crispy roasted baby potatoes. This american-inspired beef ready in about 45 minutes pairs per steak kosher salt, per steak, freshly ground black pepper, divided unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 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.
Ingredients
- 2 pieces, 10 oz each, about 1-inch thick ribeye steaks
- 1 tsp per steak kosher salt
- 1 tsp per steak, freshly ground black pepper
- 4 tbsp, divided unsalted butter
- 4, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1 lb, halved baby Yukon gold potatoes
- 2 tbsp olive oil
- 1 tbsp vegetable oil
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb halved baby Yukon gold potatoes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tbsp chopped fresh rosemary and thyme. Spread on a baking sheet and roast for 25 minutes until golden and crispy.
- Step 2: Meanwhile, bring 2 ribeye steaks to room temperature. Pat dry and season each with 1 tsp kosher salt and 1 tsp freshly ground black pepper on both sides.
- Step 3: Heat 1 tbsp vegetable oil in a large cast iron skillet over medium-high heat until shimmering. Add the steaks and sear for 4 minutes without moving until a crust forms. Flip and sear the other side for 3 minutes.
- Step 4: Reduce heat to medium-low, add 2 tbsp unsalted butter, 4 minced garlic cloves, and remaining 1/2 tbsp rosemary and thyme. Spoon the melted garlic butter over the steaks continuously for 2 minutes to baste and finish cooking to desired doneness.
- Step 5: Remove steaks from pan and rest for 5 minutes. Toss potatoes with 2 tbsp unsalted butter and serve alongside the garlic herb butter-topped ribeye steaks.
Frequently asked questions
How long does Pan-Seared Ribeye with Garlic Butter and Herb Roasted Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 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 Garlic Butter and Herb Roasted Potatoes?
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 per steak kosher salt from drying out.
Can I substitute ingredients in Pan-Seared Ribeye with Garlic Butter and Herb Roasted Potatoes?
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 Garlic Butter and Herb Roasted Potatoes 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 with Garlic Butter and Herb Roasted Potatoes?
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.
