Description
Indulge in the perfect dish with Garlic Butter Steak and Green Beans. Discover a flavorful recipe for a satisfying meal tonight.
Ingredients
Scale
- 2 ribeye or strip steaks (8–10 oz each), at room temperature
- 1 lb (450g) fresh green beans, trimmed
- 4 tablespoons (60g) unsalted butter
- 6 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon soy sauce (optional, for deeper flavor)
- 1 lemon, cut into wedges for serving
Instructions
- Step 1: Prepare the ingredients Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature—this ensures even cooking. Meanwhile, trim the ends of your green beans and mince the garlic. Pat the steaks thoroughly dry with paper towels (this is crucial for a good sear). Season both sides generously with salt and pepper, pressing the seasonings into the meat.
- Step 2: Blanch the green beans (optional but recommended) Bring a large pot of salted water to a boil. Add the green beans and cook for just 2 minutes. Quickly drain and transfer to a bowl of ice water to stop the cooking process. After 1 minute, drain again and pat dry. This step is optional but gives you perfectly crisp-tender beans that finish beautifully in the pan.
- Step 3: Sear the steaks Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Add 1 tablespoon of olive oil and heat until it’s shimmering but not smoking. Carefully place the steaks in the pan, allowing space between them. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip the steaks and cook for another 2-3 minutes for medium-rare, or adjust timing to your preferred doneness.
- Step 4: Make the garlic butter Reduce heat to medium-low. Add butter to the pan around the steaks. Once it’s melted, add the minced garlic, rosemary, and thyme. Cook for 30 seconds until fragrant, being careful not to burn the garlic. Tilt the pan slightly to pool the butter and use a spoon to baste the steaks continuously for about 1 minute.
- Step 5: Rest the steaks and cook the green beans Transfer the steaks to a cutting board and tent loosely with foil to rest. In the same pan with the remaining garlic butter, increase heat to medium-high and add the remaining tablespoon of olive oil. Add green beans and toss to coat in the garlic butter mixture. Season with a pinch of salt, pepper, and red pepper flakes if using. Cook, stirring occasionally, for 3-4 minutes until the beans are tender but still crisp.
- Step 6: Serve Slice the rested steak against the grain. Arrange the green beans on plates and top with sliced steak. Drizzle any remaining pan sauce over the steak and beans. Serve with lemon wedges for a bright finish that cuts through the richness of the dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg