Garlic Herb Steak Roasted Beans (Printable)
Pan-seared garlic-herb steak paired with caramelized roasted green beans—simple, flavorful weeknight fare.
# List of ingredients:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter
04 - 4 garlic cloves, minced
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Green Beans
09 - 1 pound fresh green beans, trimmed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon dried oregano
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place green beans on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and oregano. Toss until evenly coated and arrange in a single layer.
03 - Roast green beans for 18 to 20 minutes, tossing halfway through, until tender and lightly caramelized.
04 - While green beans roast, pat steaks dry with paper towels. Season both sides of steaks with kosher salt and freshly ground black pepper.
05 - Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add steaks and sear undisturbed for 3 to 4 minutes per side for medium-rare, adjusting cook time as needed for preferred doneness.
06 - In the last 2 minutes of cooking, add butter, minced garlic, rosemary, and thyme to the pan. Tilt skillet and continuously spoon melted herb butter over the steaks until fragrant.
07 - Transfer steaks to a plate, loosely cover with foil, and allow to rest for 5 minutes.
08 - Plate steaks, spooning pan juices over the top, and serve alongside roasted green beans.
# Expert Advice:
01 -
- The herb butter creates a juicy crust on the steak that's pure magic—don’t skip that spooning step.
- This meal feels restaurant-worthy, yet cleanup is laughably simple since everything happens in one pan and a baking sheet.
02 -
- I once overcooked the steaks by multitasking—set a timer so you don’t lose track while tending the beans.
- Letting the meat rest really does make it juicier—I was skeptical until I tried skipping it and got dry steak once.
03 -
- Deglaze the hot skillet with a splash of water or wine after the steaks rest for an extra pan sauce—just scrape up all those crispy bits.
- A sprinkle of flaky sea salt just before serving makes each bite pop.