Pan-Seared Steak with Garlic Butter and Herb Sauce

By AislePrompt Editorial · ·

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 tender pan-seared steak topped with a rich garlic butter and fresh herb sauce for a deeply flavorful experience. This American-inspired beef recipe, ready in about 22 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 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: 12 min Serves 1 American cuisine 700 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove 12 oz ribeye steak from the refrigerator and pat dry. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Add the steak to the skillet and sear without moving for 4 minutes until a deep brown crust forms on the bottom.
  4. Step 4: Flip the steak and cook for an additional 3 minutes for medium-rare, adjusting time if desired doneness is different.
  5. Step 5: Reduce heat to medium and add 3 tbsp unsalted butter, 3 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme to the pan.
  6. Step 6: Tilt the pan and spoon the melted butter and herbs over the steak continuously for 1-2 minutes until fragrant and the butter sauce coats the steak.
  7. Step 7: Remove steak from pan and let rest on a cutting board for 5 minutes before slicing and serving.

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