Pan-Seared Ribeye with Garlic-Caper Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ribeye steak finished with a zesty garlic-caper sauce that enhances the rich beef flavor without adding carbs. This american-inspired beef (low-carb) ready in about 27 minutes pairs ribeye steak, avocado oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 12 min Serves 2 American cuisine 680 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 8 ounces ribeye steaks dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon avocado oil in a cast-iron skillet over high heat until shimmering (about 2 minutes).
  2. Step 2: Sear the steaks for 3 minutes per side for medium-rare, pressing gently with a spatula to ensure even contact. Remove from heat and rest on a plate for 5 minutes.
  3. Step 3: While steaks rest, melt 2 tablespoons unsalted butter in the same skillet over medium heat. Add 2 minced garlic cloves and 1 tablespoon capers, stirring for 60 seconds until fragrant but not browned.
  4. Step 4: Return the steaks to the skillet, coating them with the garlic-caper butter, and cook for 1 minute more. Transfer to a cutting board, slice against the grain, and drizzle with the pan sauce. Garnish with 1 tablespoon chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Ribeye with Garlic-Caper Butter take to make?

Total time is about 27 minutes (15 min prep + 12 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-Caper Butter?

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-Caper Butter?

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-Caper Butter 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.

Is Pan-Seared Ribeye with Garlic-Caper Butter low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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