Pan-Seared Ribeye with Garlic Rosemary Butter

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A succulent pan-seared ribeye steak finished with a fragrant garlic rosemary butter to elevate its rich flavor. This American-inspired beef recipe, ready in about 43 minutes, pairs ribeye steak, salt, 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 salt
• 1 tsp black pepper
• 3 tbsp unsalted butter
• 3 garlic cloves
• 2 sprigs fresh rosemary
• 2 tbsp olive oil

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Remove the 12 oz ribeye steak from the refrigerator 30 minutes before cooking to come to room temperature. Pat it dry and season both sides evenly with 1 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes. Add the steak and sear for 4 minutes without moving it, until a deep brown crust forms.
3. Step 3: Flip the steak and add 3 tbsp unsalted butter, 3 crushed garlic cloves, and 2 sprigs of fresh rosemary to the pan. Tilt the pan and spoon the melted butter continuously over the steak for 3-4 minutes until the steak reaches medium-rare (130°F internal temperature).
4. Step 4: Remove the steak to a cutting board and let rest for 5 minutes to allow juices to redistribute before slicing.