Pan-Seared Ribeye with Roasted Garlic Butter and Herb Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A juicy pan-seared ribeye steak topped with roasted garlic butter, served alongside crispy herb-roasted baby potatoes. This american-inspired beef ready in about 45 minutes pairs ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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: 35 min Serves 2 American cuisine 780 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 lb baby potatoes into halves. Toss with 1 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
  2. Step 2: While potatoes roast, mince 4 garlic cloves. In a small saucepan, melt 4 tbsp unsalted butter over low heat with the garlic until fragrant and lightly golden, about 3 minutes. Remove from heat and stir in 1 tbsp chopped parsley.
  3. Step 3: Pat dry 12 oz ribeye steak and season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
  4. Step 4: Add the steak and sear for 4 minutes without moving, then flip and sear the other side for 3-4 minutes for medium-rare doneness, until a crust forms and the steak reaches 130°F internal temperature.
  5. Step 5: Remove steak from heat and spoon the warm roasted garlic butter over it. Let rest for 5 minutes. Serve steak alongside roasted herb potatoes garnished with additional parsley.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Ribeye with Roasted Garlic Butter and Herb Potatoes take to make?

Total time is about 45 minutes (10 min prep + 35 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 Roasted Garlic Butter and Herb Potatoes?

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 Roasted Garlic Butter and Herb Potatoes?

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 Roasted Garlic Butter and Herb Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Garlic Butter and Herb Potatoes?

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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