Pan-Seared Ribeye with Garlic Butter and Herb Roasted Potatoes

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Juicy ribeye steaks pan-seared to perfection topped with garlic herb butter served alongside crispy roasted baby potatoes. This American-inspired beef recipe, ready in about 45 minutes, pairs ribeye steaks, kosher salt, black pepper 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. 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 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.