Pan-Seared Ribeye with Garlic Thyme Butter

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 steaks cooked to perfection with a fragrant garlic and thyme butter that elevates every bite with richness and aroma. This American-inspired beef recipe, ready in about 20 minutes, pairs ribeye steaks, 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 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: 10 min Serves 2 American cuisine 700 cal/serving

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Ingredients

2 pieces (10 oz each), about 1-inch thick ribeye steaks
1 1/2 tsp, divided salt
1 tsp, divided black pepper
4 tbsp unsalted butter
3 cloves, smashed garlic cloves
4 fresh thyme sprigs
1 tbsp olive oil

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Instructions

Step 1: Remove 2 ribeye steaks (10 oz each) from refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season both sides with 3/4 tsp salt and 1/2 tsp black pepper each.
Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
Step 3: Place steaks in skillet and sear without moving for 4 minutes until a dark brown crust forms.
Step 4: Flip steaks and add 4 tbsp unsalted butter, 3 smashed garlic cloves, and 4 fresh thyme sprigs to the pan. Tilt pan slightly and spoon melted butter repeatedly over steaks for 3-4 minutes for medium-rare doneness.
Step 5: Remove steaks from pan and let rest on a cutting board for 5 minutes to redistribute juices before slicing and serving with the garlic-thyme butter drizzled on top.