Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs (8 oz each) 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.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 700 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Ribeye with Garlic Butter and Roasted Root Vegetables?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes