Pan-Seared Ribeye with Garlic Rosemary Butter
A succulent pan-seared ribeye steak finished with a fragrant garlic rosemary butter to elevate its rich flavor. This american-inspired beef 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 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
Instructions
- 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.
- 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.
- 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).
- Step 4: Remove the steak to a cutting board and let rest for 5 minutes to allow juices to redistribute before slicing.
Frequently asked questions
How long does Pan-Seared Ribeye with Garlic Rosemary Butter take to make?
Total time is about 43 minutes (35 min prep + 8 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 Rosemary 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 Rosemary 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 Rosemary Butter for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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.
What goes well with Pan-Seared Ribeye with Garlic Rosemary Butter?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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