Pan-Seared Ribeye with Garlic Butter and Roasted Fingerling Potatoes

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Juicy pan-seared ribeye steak topped with melting garlic butter served alongside crispy roasted fingerling potatoes for a satisfying hearty meal. This American-inspired beef recipe, ready in about 45 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 720 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: 35 min Serves 2 American cuisine 720 cal/serving

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Ingredients

2 steaks (8 oz each, 1-inch thick) ribeye steak
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
4 cloves, minced garlic cloves
2 fresh thyme sprigs
1 lb, halved lengthwise fingerling potatoes
2 tbsp chopped for garnish fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb halved fingerling potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and golden, flipping halfway through.
Step 2: While potatoes roast, season 2 ribeye steaks evenly on both sides with 1 tsp salt and 1 tsp black pepper.
Step 3: Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes without moving, then flip and cook another 3-4 minutes for medium-rare.
Step 4: Reduce heat to medium-low and add 4 tbsp unsalted butter, 4 minced garlic cloves, and 2 thyme sprigs to the pan. Spoon the melted garlic butter over steaks continuously for 1-2 minutes to baste and finish cooking.
Step 5: Remove steaks from skillet and let rest for 5 minutes. Plate steaks with roasted fingerling potatoes, spoon remaining garlic butter over steaks, and garnish with 2 tbsp chopped fresh parsley.