Peppered Ribeye Steak with Crispy Shallots and Herb Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sear-pressed ribeye steak with a house-cured pepper crust, topped with golden shallots and garlic-herb butter for a restaurant-quality finish. This american-inspired grilling ready in about 35 minutes pairs ribeye steak, cracked black pepper, unsalted butter 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.

★ 4.2 (12 ratings) Prep: 20 min Cook: 15 min Serves 2 American cuisine 780 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 pounds ribeye steak dry with paper towels. Press 1.5 tablespoons cracked black pepper evenly over both sides, then season with 1 teaspoon sea salt.
  2. Step 2: Heat 2 tablespoons olive oil in cast-iron skillet over high heat until smoking. Sear steak for 4 minutes per side for medium-rare, then reduce heat to medium and cook 3 minutes more until internal temperature reaches 125°F (52°C).
  3. Step 3: Remove steak, tent with foil, and rest for 10 minutes. While resting, melt 4 tablespoons unsalted butter in the same skillet over medium heat, add 2 ounces thinly sliced shallots, and cook for 5 minutes until golden brown and crisp.
  4. Step 4: Stir 1 tablespoon fresh thyme into the melted butter with shallots. Slice steak against the grain, top with crispy shallots and herb butter, and serve immediately.

Frequently asked questions

How long does Peppered Ribeye Steak with Crispy Shallots and Herb Butter take to make?

Total time is about 35 minutes (20 min prep + 15 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 Peppered Ribeye Steak with Crispy Shallots and Herb Butter?

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 Peppered Ribeye Steak with Crispy Shallots and Herb Butter?

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 Peppered Ribeye Steak with Crispy Shallots and Herb Butter 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 Peppered Ribeye Steak with Crispy Shallots and Herb Butter?

American grilling 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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