Skillet Steak with Garlic Butter, Green Beans and Crispy Potatoes
A golden sear and a spoonful of garlic butter turn New York strip steaks into a dinner worth slowing down for.
A golden sear and a spoonful of garlic butter turn New York strip steaks into a dinner worth slowing down for. Crisp roasted potatoes and lemon-bright green beans round out the plate for a satisfying evening meal that feels special without taking all night.
Serves: 2. Time: About 45 minutes.
Equipment
Large heavy skillet, rimmed baking sheet, tongs, spoon, knife, cutting board, measuring spoons, and a food thermometer.
Ingredients
- 2 New York strip steaks, 8–10 oz each, about 1 inch thick
- 1 lb small potatoes, quartered
- 8 oz green beans, trimmed
- 2 tbsp olive oil, divided
- Salt and black pepper
- 1 tbsp neutral cooking oil
- 2 tbsp butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme
- ½ lemon
Method
- Heat oven to 425°F. Toss potatoes with 1 tbsp olive oil, salt and pepper. Spread on a rimmed baking sheet and roast 20 minutes.
- Toss green beans with remaining olive oil, salt and pepper. Add to the sheet and roast another 12–15 minutes, until potatoes are golden and beans are tender.
- Meanwhile, pat steaks dry and season with salt and pepper. Heat neutral oil in a heavy skillet over medium-high heat. Sear steaks 3–4 minutes per side as a starting point.
- Reduce heat to medium-low. Add butter, garlic and thyme; spoon melted butter over steaks. Continue cooking as needed until a thermometer reads 145°F. Timing varies with thickness.
- Rest steaks at least 3 minutes. Squeeze lemon over vegetables, slice steaks and spoon over the garlic butter.
Tip: Swap green beans for broccoli or asparagus, adjusting roasting time as needed.
Download the printable recipe