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1. Pat the ribeye steak dry with paper towels and let it sit at room temperature. Season both sides evenly with kosher salt and black pepper, pressing the seasoning lightly into the meat.
2 piece ribeye steak,
1 tsp kosher salt,
0.5 tsp black pepper
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2. Finely mince half of the garlic and finely chop the fresh rosemary leaves, discarding the woody stems. In a small bowl, mash the unsalted butter with the minced garlic and chopped rosemary until well combined. Form into a small log or mound and refrigerate to firm slightly.
2 clove garlic,
2 sprig fresh rosemary,
0.2 cup unsalted butter
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3. Trim the ends from the green beans and rinse them under cold water. Mince the remaining garlic and finely chop the fresh parsley.
2 clove garlic,
300 g green beans,
2 tbsp fresh parsley (garnish)
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4. Preheat a grill or grill pan over medium-high heat. Lightly brush both sides of the ribeye steak with some olive oil just before cooking.
2 piece ribeye steak,
2 tbsp olive oil
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5. Place the steak on the hot grill and cook until nicely seared, then flip and cook to your desired doneness, about a few minutes per side depending on thickness. Transfer the steak to a plate, top each piece with a generous slice of the garlic-herb butter, and let rest while you cook the green beans.
2 piece ribeye steak,
0.2 cup unsalted butter
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6. Heat the remaining olive oil in a large skillet over medium-high heat. Add the green beans and sauté, tossing frequently, until bright green and crisp-tender.
2 tbsp olive oil,
300 g green beans
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7. Add the minced garlic to the skillet and cook, stirring, until fragrant. Season the green beans with kosher salt, black pepper, and red pepper flakes, then remove from the heat and toss with lemon juice and chopped parsley.
1 tsp kosher salt,
0.5 tsp black pepper,
4 clove garlic,
1 tbsp lemon juice,
0.2 tsp red pepper flakes,
2 tbsp fresh parsley (garnish)
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8. Slice the rested steak against the grain if desired and spoon any melted herb butter from the plate over the top. Serve the steak alongside the sautéed green beans, garnishing with extra parsley if you like.
2 piece ribeye steak,
0.2 cup unsalted butter,
2 tbsp fresh parsley (garnish)
