Easy Steak with Herb Butter and Green Beans
Steak and green beans
Brandon Goodwin / TODAY
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Rating:
2.75 (4 rated)
Servings:
2

Don't get stuck in a steak rut! Shake things up by making an easy garlic-and-herb butter that's a delicious addition to your meat and is also great with vegetables.

Ingredients

  • Herb 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
  • Seared Steak and Green Beans

    • 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
    • 8 ounces thin French green beans, trimmed

Preparation

For the Herb Butter:

In a medium bowl, add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper, 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 refrigerate for 1 hour.

For the Seared Steak and Green Beans:

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 everything is 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.

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 herb butter. Slice the steak and top with a piece of the herb butter.

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Seared steak and green beans: It's a no-brainer!

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