Pan-Seared Ribeye with Garlic Butter and Roasted Shallots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender ribeye steak pan-seared to medium-rare perfection, topped with a rich garlic butter sauce and accompanied by sweet roasted shallots. This american-inspired beef ready in about 40 minutes pairs ribeye steak, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 670 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: 30 min Serves 2 American cuisine 670 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 halved shallots with 2 tbsp olive oil and 1/2 tsp salt, spread on a baking sheet, and roast for 20 minutes until caramelized and tender.
  2. Step 2: Meanwhile, season 16 oz ribeye steak on both sides with 1/2 tsp salt and 1 tsp freshly ground black pepper. Heat a large cast iron skillet over medium-high heat until smoking hot.
  3. Step 3: Place the steak in the skillet and sear for 4 minutes without moving, then flip and sear the other side for 3 minutes for medium-rare. Reduce heat to medium and add 3 tbsp unsalted butter, 4 minced garlic cloves, and 1 tsp fresh thyme to the skillet.
  4. Step 4: Spoon the melted garlic butter over the steak continuously for 1-2 minutes until the butter is fragrant and the steak reaches desired doneness. Remove steak and let rest for 5 minutes.
  5. Step 5: Serve the rested steak topped with the garlic butter from the pan and roasted shallots on the side.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (10 min prep + 30 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 Shallots?

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 ribeye steak from drying out.

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

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 Shallots 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 Shallots?

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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