Pan-Seared Ribeye with Garlic Herb Butter and Red Wine Reduction

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 tender ribeye steak pan-seared to perfection, topped with a rich garlic herb butter and a luscious red wine reduction sauce. This American-inspired beef recipe, ready in about 50 minutes, pairs ribeye steak, 1-inch thick, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 35 min Cook: 15 min Serves 2 American cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove 2 ribeye steaks from the refrigerator 30 minutes before cooking to reach room temperature. Season both sides with salt and black pepper generously.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes on each side for medium-rare, adjusting time for preferred doneness.
  3. Step 3: In the last minute of cooking, add 2 tbsp unsalted butter, 3 minced garlic cloves, and 1 tsp fresh thyme leaves to the pan. Spoon the melted butter over the steaks repeatedly until fragrant and glossy.
  4. Step 4: Remove steaks to rest on a plate, tented with foil. In the same pan, add 1/2 cup dry red wine and 1 finely chopped shallot, scraping browned bits from the bottom. Simmer over medium heat for 5 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Plate steaks and top each with remaining 2 tbsp garlic herb butter. Drizzle red wine reduction around and serve.

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