Seared Steak and Green Beans with Herbed Butter

Total Time:
1 hr 40 min
30 min
1 hr
10 min

2 servings

  • Herbed Butter:
  • 1 stick (1/2 cup) unsalted butter, softened to room temperature
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely grated lemon zest
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • Steak:
  • One 1-pound rib-eye steak (about 1 inch thick)
  • Kosher salt and freshly ground black pepper
  • One 3-inch sprig fresh rosemary, needles stripped from the stem and chopped
  • 1 tablespoon safflower oil or other flavorless oil
  • Green Beans:
  • 8 ounces thin French green beans, trimmed
  • For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.

  • Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.

  • For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.

  • Season both sides of the steak well with the chopped rosemary and some salt and pepper.

  • Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.

  • For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.

  • When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

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