Remove the steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels—dry surface = better sear.

Season both sides of the steak evenly with kosher salt, freshly ground black pepper and garlic powder. Press the seasonings lightly so they adhere.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat the pan.

Place the steak in the pan. Do not move it for 3–4 minutes to develop a deep brown crust. For a 1-inch steak, sear 3–4 minutes per side for medium-rare; adjust time +/- for thicker or thinner cuts.

During the last 1–2 minutes of cooking on the second side, add 1 tablespoon butter, the minced garlic and the herb sprig (if using) to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the steak (basting) for flavor and sheen.

Check doneness with an instant-read thermometer: 125–128°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove steak to a cutting board and let rest for 6–8 minutes (tent loosely with foil). Resting lets juices redistribute.

After resting, slice the steak against the grain into 1/4-inch slices. Keep warm while finishing sauce and green beans.

Green Beans

While the steak rests (or during the last 5–8 minutes of steak cooking), trim the green beans by snapping or cutting off the stem ends. If beans are thick, halve them lengthwise.

Bring a medium pot of salted water to a rolling boil. Add the green beans and blanch 2–3 minutes until bright green and just tender-crisp. Immediately transfer beans to a bowl of ice water to stop cooking (preserves color and texture). Drain and pat dry.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When hot, add the thinly sliced shallot and sauté 1–2 minutes until soft and translucent (do not brown).

Add the drained green beans to the skillet. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté, tossing occasionally, 2–3 minutes until warmed through and slightly blistered in spots.

If using, squeeze 1/2 tablespoon fresh lemon juice over the beans and toss. Stir in toasted sliced almonds if desired. Taste and adjust seasoning.

Pan Sauce (optional)

After removing the steak from the skillet, keep the heat at medium-high and carefully add 1/4 cup beef broth to the hot pan to deglaze, scraping up browned bits with a wooden spoon.

Add 1 tablespoon red wine or balsamic vinegar and let the liquid reduce by about half, 1–2 minutes, concentrating flavor. Reduce heat to low.

Swirl in 1 tablespoon cold cubed butter a little at a time, whisking or swirling to create a glossy emulsion. Stir in chopped parsley if using. Taste and season with a pinch of salt and pepper if needed.

Spoon the sauce over sliced steak just before serving or serve alongside.