Pan-Seared Wagyu Ribeye with Garlic Herb Butter

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, richly marbled Wagyu ribeye steak seared to perfection and topped with a fragrant garlic herb butter. This American-inspired beef recipe, ready in about 45 minutes, pairs Wagyu ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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: 35 min Cook: 10 min Serves 1 American cuisine 720 cal/serving
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Ingredients

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Instructions

  1. Step 1: Remove the 12 oz Wagyu ribeye steak from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season both sides evenly with 1 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering and just beginning to smoke, about 3 minutes.
  3. Step 3: Place the steak in the skillet and sear without moving for 3-4 minutes until a deep golden crust forms on the first side.
  4. Step 4: Flip the steak and add 3 tbsp unsalted butter, 3 smashed garlic cloves, 2 fresh thyme sprigs, and 2 fresh rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and herbs over the steak continuously for 3-4 minutes until the internal temperature reaches 130°F for medium-rare.
  5. Step 5: Transfer the steak to a cutting board and rest for 5 minutes, allowing juices to redistribute. Serve topped with the garlic herb butter from the pan.

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