Pan-seared beef steak with roasted potatoes and green beans.
JBy JordanL
Servings
2
2 piece Ribeye steak
1.5 lb Baby potatoes, halved
8 oz Green beans, trimmed
3 tbsp Olive oil
2 tbsp Unsalted butter
5 clove Garlic cloves
4 piece Fresh rosemary sprigs
2 tsp Kosher salt
1 tsp Black pepper
0.5 tsp Smoked paprika
0.5 piece Lemon (juice and zest)
Calories
2028 kcal
Protein
72g
Carbs
131g
Fat
103g
Fiber
15g
Sugar
8g
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Roast Potatoes
1. Place a large rimmed baking sheet in the oven and preheat to 220°C (425°F). Pat the baby potatoes dry, then toss with half the olive oil, half the kosher salt, half the black pepper and the smoked paprika.
2. Carefully spread the potatoes cut-side down on the hot baking sheet and roast for 25 minutes until deeply golden and crisp at the edges. Meanwhile, take the steaks out of the fridge, pat very dry and season on both sides with the remaining salt and pepper.
3. Toss the green beans with a little of the remaining olive oil, add them to the baking sheet with the potatoes, and roast for 10 more minutes until tender and lightly blistered.
8 oz Green beans, trimmed,
3 tbsp Olive oil
Sear Steaks
4. Heat a cast iron skillet over high heat until smoking, then add the remaining olive oil. Sear the steaks for 3 to 4 minutes per side without moving them, until a dark crust forms and the internal temperature reads 54°C (130°F) for medium-rare.
2 piece Ribeye steak,
3 tbsp Olive oil
5. Reduce the heat to medium-low, add the butter, smashed garlic cloves and rosemary sprigs. Tilt the pan and baste the steaks continuously with the foaming butter for 1 minute.
6. Transfer the steaks to a cutting board and rest for 8 minutes, spooning the garlic-rosemary butter over the top. Squeeze the lemon juice and zest over the green beans and potatoes.
0.5 piece Lemon (juice and zest)
7. Slice the steaks against the grain and serve with the crispy potatoes and green beans, drizzled with the remaining pan butter.
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