Entree: United States – Pan-Seared Ribeye with Rosemary and Thyme
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
10 min
Additional
5 min
Total
20 min
Ingredients
- 2 ribeye steaks, approx. 10 oz (285 g) each - 2 tbsp (30 ml) olive oil - 1 tbsp (4 g) fresh rosemary, lightly chopped - 1 tbsp (3 g) fresh thyme leaves - 1 tsp (2 g) freshly ground black pepper - 1 tsp (6 g) kosher salt - 2 cloves garlic, crushed
Instructions
1. Bring steaks to room temperature and pat dry. Season both sides with salt and black pepper. Heat a heavy skillet over high heat with olive oil until shimmering. 2. Sear steaks 3–5 minutes per side for medium-rare (adjust time for thickness), adding crushed garlic and herbs to the pan for the last minute and spooning hot oil over the steaks. Rest 5 minutes before serving.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 826 kcal
Carbohydrates: 2.4 g
Protein: 54.2 g
Fat: 67.1 g
Saturated fat: 25.5 g
Cholesterol: 200 mg
Fiber: 0.8 g
Sodium: 1307 mg
Potassium: 721 mg
Calcium: 46 mg
Iron: 5.59 mg
Vitamin A: 21 µg RAE
Vitamin C: 3.8 mg
Vitamin D: 0.3 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.