Pan-Seared Ribeye with Roasted Garlic Butter and Herb Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

A juicy pan-seared ribeye steak topped with roasted garlic butter and served alongside a fresh herb salad for a balanced, flavorful meal. This American-inspired beef recipe, ready in about 35 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.

Prep: 10 min Cook: 25 min Serves 1 American cuisine 700 cal/serving

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Ingredients

12 oz ribeye steak
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 whole garlic cloves
3 tbsp unsalted butter
1 tsp, chopped fresh rosemary
1 tsp, chopped fresh thyme
2 cups mixed salad greens
1 tbsp lemon juice
1 tbsp extra virgin olive oil

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Instructions

Step 1: Preheat oven to 375°F. Toss 4 whole garlic cloves in 1 tbsp olive oil and roast on a baking sheet for 20 minutes until soft and fragrant.
Step 2: While garlic roasts, pat 12 oz ribeye steak dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add ribeye and sear for 4 minutes per side for medium-rare, adjusting time for preferred doneness. Remove steak and let rest.
Step 4: In the same skillet, reduce heat to low and add 3 tbsp unsalted butter, 1 tsp chopped rosemary, and 1 tsp chopped thyme. Stir until butter melts and herbs release aroma.
Step 5: Peel roasted garlic cloves and mash them into the herb butter mixture. Spoon this garlic butter over the rested steak.
Step 6: Toss 2 cups mixed salad greens with 1 tbsp lemon juice and 1 tbsp extra virgin olive oil until lightly coated. Serve alongside the steak with garlic butter on top.