Pan-Seared Ribeye with Garlic Butter and Sage

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A tender, juicy ribeye steak pan-seared to perfection and finished with a fragrant garlic and sage butter sauce. This American-inspired beef recipe, ready in about 15 minutes, pairs ribeye steak, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 1, 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

• 12 oz ribeye steak
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves
• 4 fresh sage leaves

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Instructions

1. Step 1: Pat 12 oz ribeye steak dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2. Step 2: Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Place steak in skillet and cook without moving for 4 minutes until a deep brown crust forms.
4. Step 4: Flip steak and add 3 tbsp unsalted butter, 3 crushed garlic cloves, and 4 fresh sage leaves to the pan.
5. Step 5: Tilt pan and spoon the melted butter and aromatics over the steak continuously for another 4 minutes for medium-rare.
6. Step 6: Transfer steak to a plate and let rest for 5 minutes before slicing to allow juices to redistribute.