Pan-Seared Steak with Garlic Butter and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 succulent pan-seared ribeye steak finished with a rich garlic herb butter and a savory pan sauce that enhances every bite. This American-inspired beef recipe, ready in about 32 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 650 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: 20 min Cook: 12 min Serves 1 American cuisine 650 cal/serving

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Ingredients

12 oz ribeye steak
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 cloves, minced garlic cloves
1 tbsp, chopped fresh thyme
1 tbsp, chopped fresh rosemary
1/4 cup beef broth
1 tbsp red wine vinegar

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Pat dry 12 oz ribeye steak and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes.
Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the steak and sear for 4 minutes on the first side without moving it, until a dark crust forms.
Step 3: Flip the steak and add 3 tbsp unsalted butter, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously for 3 minutes.
Step 4: Remove the steak to a plate and tent with foil to rest.
Step 5: Pour 1/4 cup beef broth and 1 tbsp red wine vinegar into the skillet, scraping the browned bits with a wooden spoon. Let the sauce simmer for 2-3 minutes until slightly thickened and reduced.
Step 6: Serve the rested steak drizzled with the garlic herb pan sauce.