Pan-Seared Ribeye with Garlic Butter and Roasted Rosemary Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared ribeye steak topped with fragrant garlic butter, paired with crispy roasted rosemary potatoes. This american-inspired beef ready in about 45 minutes pairs (12 oz) ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 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 750 cal/serving
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Ingredients

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, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
  2. Step 2: Meanwhile, pat 1 (12 oz) ribeye steak dry and season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.
  3. Step 3: Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add the steak and sear without moving for 4 minutes until a deep crust forms.
  4. Step 4: Flip the steak and immediately add 3 tbsp unsalted butter, 3 minced garlic cloves, and 1 tbsp chopped fresh rosemary to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the steak continuously for 3-4 minutes for medium-rare.
  5. Step 5: Remove steak from heat and let rest on a cutting board for 5 minutes before slicing. Serve with roasted potatoes, spooning any garlic butter from the pan over the slices.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (10 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 Rosemary Potatoes?

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 (12 oz) ribeye steak from drying out.

Can I substitute ingredients in Pan-Seared Ribeye with Garlic Butter and Roasted Rosemary Potatoes?

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 Rosemary Potatoes 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 Rosemary Potatoes?

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.

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