Ingredients:

  • 2 Steaks (Ribeye or Sirloin, approx. 350g / 12 oz total, 1.5 inches thick)
  • 1 tbsp High-Smoke Point Oil (e.g., Grapeseed, Canola, or Avocado oil)
  • 1 tsp Coarse Sea Salt (or Kosher Salt)
  • ½ tsp Freshly Ground Black Pepper
  • 300g Fresh Green Beans, ends trimmed
  • ½ tsp Water
  • Pinch of Salt and Pepper (for beans)
  • 4 tbsp Unsalted Butter, cut into 4 pieces
  • 4-6 cloves Fresh Garlic, lightly crushed or thinly sliced
  • 2 sprigs Fresh Thyme or Rosemary
  • Optional: 1 tsp Lemon Juice

Instructions:

  1. Pat Dry: Remove steaks from the fridge 30–60 minutes prior to cooking. Pat them aggressively dry using kitchen paper. Season both sides of the steaks generously with coarse salt and black pepper just before cooking. Trim the ends off the green beans.
  2. Sauté the Beans: Place the skillet (cast iron recommended) over medium-high heat. Add 1 teaspoon of the high-smoke point oil. Add the green beans and a pinch of salt, and sauté for 3–4 minutes until they begin to char slightly.
  3. Steam Beans: Add ½ teaspoon of water, cover immediately, and allow to steam for 30–60 seconds until bright green-tender. Remove beans immediately and set aside on a plate. Wipe the pan clean with a paper towel.
  4. High Heat Sear: Return the skillet to the stove over high heat. Add the remaining oil. When the oil is shimmering and just starting to smoke, carefully place the steaks in the pan. Cook for 3–4 minutes without moving until a deep, dark brown crust forms.
  5. Flip and Reduce: Flip the steaks using tongs. Reduce the heat slightly to medium.
  6. Add Aromatics: Immediately add the butter pieces, crushed garlic cloves, and herb sprigs to the pan next to the steaks.
  7. Baste: As the butter melts and foams, tilt the pan towards you slightly so the butter pools at the bottom edge. Using a spoon, continuously spoon the foaming, garlicky butter over the steaks for 1–2 minutes, ensuring every surface is coated. Check the internal temperature with a thermometer (135°F/57°C for Medium-Rare).
  8. Rest: Once the desired temperature is reached, remove the steaks from the pan and place them on a clean cutting board or warming plate. Spoon any remaining garlic butter and herbs from the pan over the top. Allow the steaks to rest undisturbed for 5–10 minutes.
  9. Slice and Serve: Slice the steak against the grain. Toss the rested green beans back through the residual pan juices briefly to reheat. Serve the sliced steak immediately alongside the garlicky green beans, optionally adding a dash of lemon juice.