Pan-Seared Ribeye with Garlic Butter and Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

A tender pan-seared ribeye steak topped with garlic butter served alongside crisp roasted Brussels sprouts, perfect for a hearty dinner. 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 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: 10 min Cook: 25 min Serves 2 American cuisine 650 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz ribeye steak
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves
1 lb Brussels sprouts
1 tbsp lemon juice
1 tsp fresh thyme leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Trim and halve 1 lb Brussels sprouts, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 20 minutes until edges are golden and crisp.
Step 2: Pat dry 12 oz ribeye steak and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering.
Step 3: Place steak in skillet and sear for 4 minutes without moving. Flip and cook for another 3-4 minutes for medium-rare. Add 3 tbsp unsalted butter and 3 smashed garlic cloves to the pan, spooning melted butter over steak for 1 minute.
Step 4: Remove steak and let rest on a plate for 5 minutes. Toss roasted Brussels sprouts with 1 tbsp lemon juice and 1 tsp fresh thyme leaves before serving alongside steak topped with garlic butter.