Pan-Seared Ribeye with Garlic Butter and Roasted Baby Potatoes

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Juicy ribeye steak pan-seared to medium-rare perfection, finished with aromatic garlic butter and paired with crispy roasted baby potatoes. This American-inspired beef recipe, ready in about 55 minutes, pairs ribeye steak, kosher salt, freshly ground 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 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

• 12 oz ribeye steak
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp unsalted butter
• 3, smashed garlic cloves
• 2 fresh thyme sprigs
• 1 lb, halved baby potatoes
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
2. Step 2: Meanwhile, season 12 oz ribeye steak generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on both sides. Let rest at room temperature for 15 minutes.
3. Step 3: Heat a cast-iron skillet over high heat until very hot. Add the ribeye steak and sear for 4 minutes without moving, then flip and add 3 tbsp unsalted butter, 3 smashed garlic cloves, and 2 fresh thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak continuously for 3-4 minutes until the internal temperature reaches 130°F for medium-rare.
4. Step 4: Transfer the steak to a cutting board and rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the roasted potatoes and serve alongside thinly sliced ribeye topped with the garlic butter from the pan.