Ingredients:

  • 2 (8 oz / 225g) steaks (Ribeye, New York Strip, or Sirloin), cut about 1 inch (2.5 cm) thick
  • 1 tbsp (15 ml) neutral oil, high smoke point (e.g., refined rapeseed or grapeseed)
  • 1 tsp (5 g) coarse sea salt, plus extra for seasoning the beans
  • ½ tsp (2 g) freshly cracked black pepper
  • 1 lb (450 g) fresh green beans (Haricots Verts preferred), trimmed
  • 1 tbsp (15 ml) water
  • 4 tbsp (60 g) unsalted butter, cold and cut into four cubes
  • 4 large cloves garlic, peeled and smashed (not minced)
  • 2 sprigs fresh thyme or rosemary
  • Pinch of Maldon flaky sea salt (for finishing)

Instructions:

  1. Temper and Season the Steak (30 minutes prior): Remove the steaks from the fridge, pat them aggressively dry with kitchen paper. Season liberally on all sides with coarse sea salt and black pepper. Let rest at room temperature for 30 minutes.
  2. Par-Cook the Green Beans: Heat ½ tbsp of the neutral oil in the heavy skillet over medium-high heat. Add the trimmed green beans and sauté for 3 minutes.
  3. Steam and Remove Beans: Add 1 tbsp of water to the pan and cover immediately for 1 minute to allow them to steam slightly. Remove lid, allow water to evaporate, and cook until bright green and tender-crisp. Transfer the cooked green beans to a bowl and set aside. Wipe the pan clean.
  4. Heat the Pan: Return the pan to the hob and heat the remaining ½ tbsp of oil over high heat until it shimmers and is just smoking.
  5. Initial Sear: Place the steaks carefully in the pan. Do not move them for 2-3 minutes to form the Maillard crust. Flip the steaks and sear the second side for 2 minutes.
  6. Introduce the Aromatics and Butter: Reduce the heat to medium-low. Add the butter, smashed garlic, and herb sprigs to the pan.
  7. The Basting Technique: As the butter melts and foams, tilt the pan towards you slightly. Using a spoon, continuously baste the melted, foamy butter over the top of the steaks for 1-2 minutes until they reach your desired internal temperature (e.g., 130-135°F for medium-rare).
  8. Rest the Steak: Remove the steaks from the pan and place them on a clean cutting board. Tent loosely with foil. Rest for 5-8 minutes to allow the juices to redistribute.
  9. Finish and Serve: While the steak rests, return the green beans to the warm pan (with the remaining garlic butter and herbs). Toss well to coat them thoroughly in the garlic butter pan sauce. Season the beans with a final pinch of flaky salt. Slice the rested steak against the grain and serve immediately alongside the glazed green beans, drizzling any remaining pan sauce and resting juices over the top.