Pan-Seared Ribeye with Garlic-Herb Butter and Southern Greens

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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.

Juicy ribeye steak pan-seared and topped with a garlic-herb butter, served alongside traditional Southern-style sautéed greens. This American-inspired beef recipe, ready in about 30 minutes, pairs ribeye steak, 1 inch thick, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 20 min Serves 2 American cuisine 650 cal/serving

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Ingredients

2 (8 oz each) ribeye steak, 1 inch thick
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 cloves minced garlic
1 tbsp fresh thyme leaves
4 cups collard greens, chopped
1/4 cup chicken broth
1/4 tsp red pepper flakes

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Instructions

Step 1: Season 2 (8 oz) ribeye steaks with 1 tsp salt and 1 tsp black pepper on both sides.
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 the first side without moving, then flip and cook for 3-4 minutes for medium-rare.
Step 3: During last 2 minutes, add 3 tbsp unsalted butter, 3 cloves minced garlic, and 1 tbsp fresh thyme leaves to the skillet. Spoon melted butter continuously over steaks to baste.
Step 4: Remove steaks from skillet and rest on a plate tented with foil for 5 minutes.
Step 5: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 cups chopped collard greens and sauté for 2 minutes.
Step 6: Pour in 1/4 cup chicken broth and add 1/4 tsp red pepper flakes. Cover and cook for 8-10 minutes until greens are tender but vibrant.
Step 7: Serve ribeye topped with garlic-herb butter alongside the sautéed collard greens.