Pan-Seared Ribeye with Garlic Butter and Roasted Rosemary Potatoes

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 drafted and published.

Juicy pan-seared ribeye steak topped with fragrant garlic butter, paired with crispy roasted rosemary potatoes. This American-inspired beef recipe, ready in about 45 minutes, pairs 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

1 (12 oz) ribeye steak
1 tsp kosher salt
1 tsp black pepper
3 tbsp unsalted butter
3, minced garlic cloves
2 sprigs, chopped fresh rosemary
1 lb, halved baby potatoes
2 tbsp olive oil

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Instructions

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.
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.
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.
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.
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.