Steak Supper Recipe

Bring steaks to room temperature

Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels to remove surface moisture.

Season steaks

Generously season both sides of each steak with kosher salt (about 1/2 tsp per side) and evenly sprinkle ground black pepper. Press seasoning into the meat.

Sear steaks

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs olive oil and swirl. Place steaks in the pan, leaving space between them. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness.

Finish with butter and rest

During the last 1–2 minutes of cooking, reduce heat to medium, add a spoonful of the prepared garlic-herb butter (about 1 tbs per steak) to the pan and tilt to baste the steaks with melted butter. Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes before slicing to allow juices to redistribute.

While steaks come to room temperature, make the compound butter. In a bowl, combine 6 tbs softened unsalted butter, 3 minced garlic cloves, 2 tbs chopped parsley, 1 tsp chopped thyme leaves, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly incorporated. Shape into a log on plastic wrap or parchment and chill for at least 15 minutes to firm. Reserve about 4 tbs for cooking/basting and slice remaining into 8 pieces to serve on top of rested steaks.

Preheat oven to 220°C (425°F). Toss 800 g halved baby potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp dried rosemary (or thyme), 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast in the preheated oven for 25–30 minutes, turning once halfway through, until golden and tender when pierced with a fork.

If you prefer crispier edges, broil for 1–2 minutes at the end, watching carefully to avoid burning. Remove from oven and keep warm until serving.

Bring a pot of salted water to a boil. Blanche the trimmed green beans for 2 minutes, then drain and immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

In a large skillet over medium heat, melt 1 tbs butter (or heat olive oil). Add 2 sliced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Add the blanched green beans, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 3–4 minutes until tender-crisp and warmed through. Finish with 1 tsp lemon juice if using, toss to combine, and remove from heat.

Slice the rested steaks against the grain. Top each steak with a slice of chilled garlic-herb butter so it melts over the warm meat. Plate steaks with roasted potatoes and green beans. Spoon any resting juices from the cutting board over the steak slices. Serve immediately.