Steak W/green Beans En Sauce Recipe

Bring steak to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 2 tbs olive oil and swirl to coat.

Place steaks in the pan and sear undisturbed for 3–4 minutes for medium-rare (time will vary with thickness). Flip and add 2 tbs butter, crushed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steaks (baste) for 2–3 minutes while cooking the second side to desired doneness. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

Transfer steaks to a cutting board, tent loosely with foil and let rest for 6–8 minutes while you prepare beans and sauce. Reserve pan fond (brown bits) and any butter in the skillet for the sauce.

Bring 4 cups water and 1 tsp salt to a rolling boil in a medium pot. Add the trimmed green beans and blanch for 2–3 minutes until bright green and crisp-tender.

While beans blanch, prepare an ice bath (2 cups ice + cold water). When blanching time is reached, immediately transfer the beans to the ice bath to stop cooking, 2–3 minutes.

Drain the green beans thoroughly and return to the pot or a warm skillet. Toss with 1 tsp olive oil and season lightly with salt and pepper to taste. Keep warm until serving.

Wipe out the steak skillet, leaving the fond behind if desired (or use the reserved skillet). Put skillet over medium heat and add 1 tbs butter. When it melts, add the finely chopped shallot and sauté 1–2 minutes until softened and translucent.

Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Deglaze the pan with 1 tbs red wine or additional beef stock, scraping up browned bits with a wooden spoon.

Pour in 1 cup beef stock and bring to a simmer. Reduce the liquid by about half, 5–7 minutes, until slightly thickened and concentrated in flavor.

Lower heat to medium-low. Whisk in 1 tbs Dijon mustard, 1–2 tbs butter (from the 2 tbs divided), 2 tbs heavy cream, and 1 tsp Worcestershire sauce. Stir until sauce is smooth and glossy.

Taste and adjust seasoning with up to 1 tsp salt and 1 tsp freshly ground black pepper. If sauce is too thin, simmer a bit longer; if too thick, add a splash of stock. Stir in chopped fresh parsley if using.

Return steaks to the skillet for 30 seconds to warm and coat lightly with sauce, spooning sauce over them (optional). Plate steaks with green beans and spoon additional sauce over each steak.