Pan-Seared Ribeye with Garlic Butter and Thyme

By AislePrompt Editorial · ·

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.

A juicy ribeye steak pan-seared to perfection and finished with a fragrant garlic-thyme butter sauce. This American beef recipe (keto, low carb), ready in about 30 minutes, pairs ribeye steak, salt, and 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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: 20 min Cook: 10 min Serves 1 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Take the 12 oz ribeye steak out of the refrigerator and pat dry. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Let it rest at room temperature for 15 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
  3. Step 3: Add the steak to the skillet and sear without moving for 4 minutes until a deep brown crust forms on the bottom.
  4. Step 4: Flip the steak and reduce heat to medium. Add 3 tbsp unsalted butter, 3 smashed garlic cloves, and 3 sprigs of fresh thyme to the pan.
  5. Step 5: Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 3-4 minutes until the internal temperature reaches 130°F for medium-rare.
  6. Step 6: Remove the steak to a cutting board and let it rest for 5 minutes before slicing against the grain and serving with the garlic-thyme butter spooned over.

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