Ingredients:

  • 2 (6-8 oz) beef steaks (ribeye, sirloin, or New York strip), about 1 inch thick, patted dry (approx. 170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 pound fresh green beans, trimmed (approx. 450g)
  • 4 tablespoons unsalted butter (55g)
  • 4 cloves garlic, minced
  • 1/4 cup beef broth (60 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Season steaks generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear steaks for 3-5 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer to check internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
  3. Remove steaks from the skillet and set aside to rest on a cutting board for at least 5 minutes, tented with foil. This helps keep them juicy.
  4. Add green beans to the same skillet (don't wipe it out – flavor!). Cook, stirring occasionally, until tender-crisp, about 5-7 minutes.
  5. Add butter to the skillet with the green beans. Once melted, add minced garlic and red pepper flakes (if using). Cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  6. Pour in beef broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 1-2 minutes, until the sauce slightly thickens.
  7. Return the rested steak to the skillet. Spoon garlic butter sauce over the steak and green beans. Garnish with fresh parsley. Slice the steak against the grain and serve immediately.