Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Juicy ribeye steak pan-seared to medium-rare, topped with herb-infused garlic butter, served alongside honey-roasted carrots and parsnips. This American-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, 1-inch thick, unsalted butter, garlic cloves, minced 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

• 2 (8 oz each) ribeye steak, 1-inch thick
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 4 fresh thyme sprigs
• 3 medium carrots, peeled and cut into 2-inch sticks
• 3 medium parsnips, peeled and cut into 2-inch sticks
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a mixing bowl, toss 3 peeled and cut carrots and 3 peeled and cut parsnips with 3 tbsp olive oil, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 25-30 minutes until golden and tender.
2. Step 2: While vegetables roast, season 2 ribeye steaks generously with 1 tsp salt and 1/2 tsp black pepper on both sides.
3. Step 3: Heat a large cast-iron skillet over high heat until smoking. Add steaks and sear for 4 minutes without moving, then flip and cook for another 3 minutes for medium-rare.
4. Step 4: Reduce heat to medium, add 4 tbsp unsalted butter, 4 minced garlic cloves, and 4 fresh thyme sprigs to the skillet. Tilt pan and spoon melted butter over steaks continuously for 1-2 minutes to baste.
5. Step 5: Remove steaks from skillet and rest for 5 minutes. Serve steaks topped with garlic thyme butter alongside the honey-roasted carrots and parsnips.