Pan-Seared Steak with Garlic Butter, Herb Potatoes & Green Beans

Instructions

step 1 Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
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step 2 Toss the halved baby potatoes with olive oil, dried parsley, garlic powder, salt, and black pepper.
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step 3 Spread the potatoes on the baking tray and roast for 25–30 minutes until golden and tender.
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step 4 While the potatoes cook, bring a pot of salted water to a boil and blanch the green beans for 3–4 minutes until bright green and tender-crisp.
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step 5 Drain the green beans and toss them with butter, salt, and black pepper.
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step 6 Pat the steaks dry with paper towels and season both sides with salt and black pepper.
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step 7 Heat olive oil in a heavy skillet over medium-high heat until hot.
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step 8 Place the steaks in the skillet and sear for about 3–4 minutes without moving them.
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step 9 Flip the steaks and add butter, smashed garlic, rosemary, and thyme to the pan.
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step 10 Tilt the pan slightly and spoon the melted garlic herb butter over the steaks for another 2–3 minutes or until desired doneness.
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step 11 Remove the steaks from the pan and let them rest for 5 minutes before slicing.
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step 12 Serve the steak with roasted herb potatoes and buttered green beans, spooning extra garlic butter from the pan over the steak.

Storage and Reheating Tips

Store leftover steak, potatoes, and green beans in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat with a little butter to keep it juicy. Potatoes can be reheated in the oven or air fryer to restore their crisp texture, while green beans can be warmed quickly in a skillet.