Garlic Herb Steak With Roasted Beans (Printable)
Herb-marinated steak seared to perfection with garlic butter, served alongside lemon roasted green beans.
# List of ingredients:
→ Steak
01 - 4 boneless ribeye or sirloin steaks (8 oz each)
02 - 3 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 2 tbsp fresh rosemary, finely chopped
05 - 2 tbsp fresh thyme leaves
06 - 1 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
08 - 1 tbsp unsalted butter
→ Roasted Green Beans
09 - 1 lb fresh green beans, trimmed
10 - 1 tbsp olive oil
11 - 1/2 tsp kosher salt
12 - 1/4 tsp freshly ground black pepper
13 - Zest of 1 lemon
14 - 1 tbsp fresh lemon juice
# Steps:
01 - In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper. Rub the mixture evenly over all steaks and let them rest at room temperature for 20 minutes.
02 - Preheat oven to 425°F.
03 - Toss trimmed green beans with olive oil, kosher salt, and black pepper. Spread them in a single layer on a baking sheet.
04 - Roast green beans for 15 to 18 minutes, stirring halfway through, until just tender and lightly browned at the edges.
05 - While the beans roast, heat a large skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side for medium-rare, adjusting time for desired doneness. Add butter to the pan during the last minute and baste the steaks with melted butter.
06 - Transfer steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
07 - Toss the roasted green beans with fresh lemon zest and lemon juice until evenly coated.
08 - Serve the rested steaks alongside the lemon roasted green beans. Garnish with extra fresh herbs or lemon wedges if desired.
# Expert Advice:
01 -
- The garlic herb rub does double duty by creating a gorgeous crust on the steak while perfuming your entire kitchen.
- Roasting the green beans at high heat gives them a slight char that pairs beautifully with the fresh lemon finish.
- Everything comes together in about forty minutes, which feels almost too easy for something this elegant.
02 -
- Skipping the resting step will cause all those beautiful juices to bleed out the moment you cut into the steak, leaving you with a dry piece of meat.
- Room temperature steaks sear more evenly than cold ones straight from the fridge, so that twenty minute sit is doing real work.
03 -
- Press the herbs into the steak with the flat side of your knife so they adhere instead of falling off into the pan.
- The butter should foam and smell nutty but not brown, so pull the pan off heat the second it starts turning dark.