Seared T-Bone Steak with Garlic Butter Green Beans

Preparation

10 Mins

Cooking time

25 Mins

Serving

A perfectly seared T-bone with a quick pan sauce and crisp-tender green beans all come together in under 35 minutes using just two pans. The timing is designed so everything lands on the table hot, at the exact same moment.

Ingredients

For the T-Bone Steaks

2 T-bone steaks (about 1 lb / 450 g each, 1 in thick)
1 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder

For the Pan Butter Sauce

3 tbsp unsalted butter, divided
3 garlic cloves, minced
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tbsp Worcestershire sauce

For the Garlic Butter Green Beans

1 lb (450 g) fresh green beans, trimmed
2 tbsp unsalted butter
3 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
2 tsp lemon juice

Steps

Remove the steaks from the fridge 20 minutes before cooking and let them sit at room temperature — this ensures even cooking throughout. Pat them completely dry with paper towels, then rub both sides with olive oil, salt, pepper, and garlic powder.
Bring a large pot of salted water to a boil over high heat. While the water heats up, trim the green beans and mince all the garlic (for both the beans and the sauce) so everything is ready to go.
Once the water is boiling, add the green beans and blanch for 3 minutes until bright green and just barely tender. Drain immediately and set aside — do not rinse.
While the beans blanch, heat a large cast-iron skillet over high heat for 2 minutes until it just begins to smoke. Sear the steaks for 3–4 minutes per side without moving them, until a deep brown crust forms. Reduce heat to medium and add 1 tbsp of butter, the minced garlic, and thyme. Tilt the pan and baste the steaks continuously with the foaming butter for 1 minute. Target internal temperature: 130°F (54°C) for medium-rare.
While the steaks are in their final searing minute, start the green beans. In a second large skillet over medium-high heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant, then add the blanched green beans, salt, pepper, and red pepper flakes. Toss and cook for 3–4 minutes until the beans are lightly golden in spots.
Transfer the steaks to a cutting board and let them rest, loosely tented with foil, for 5 minutes — do not skip this step. While the steaks rest, finish the green beans by drizzling with lemon juice, tossing once more, and remove from heat.
Return the steak skillet to medium heat. Add the remaining butter and Worcestershire sauce, scraping up all the browned bits from the bottom of the pan. Cook for 1 minute, stirring, until the sauce is glossy and slightly reduced.
Slice the T-bone steaks along the bone to separate the strip and tenderloin, then cut into ½ in slices against the grain. Arrange on plates alongside the green beans and spoon the pan sauce generously over the steak.

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