This recipe is a complete, restaurant-quality dinner for two, featuring pan-seared ribeye steaks with a rich garlic-herb butter, creamy mashed potatoes, and blistered green beans. It’s designed to be straightforward enough for a weeknight yet impressive enough for a date night, with all components cooking in about 30 minutes. The key is a hot skillet for a perfect crust and a simple compound butter that melts over the steak for a luxurious finish.
Ingredients
- 2 boneless ribeye or strip steaks, about 1 inch thick (10–12 oz / 280–340 g each)
- 1 tsp kosher salt, plus more for the potatoes
- 1/2 tsp black pepper
- 1 tbsp (15 ml) neutral oil (canola or grapeseed)
- 3 tbsp (42 g) unsalted butter, at room temperature
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh parsley, chopped
- 1 lb (450 g) Yukon Gold potatoes, peeled and quartered
- 1/4 cup (60 ml) whole milk
- 2 tbsp (28 g) unsalted butter, for the potatoes
- 1/2 lb (225 g) fresh green beans, trimmed
- 1 tbsp (15 ml) olive oil
- 1/4 tsp red pepper flakes (optional)
Instructions
- Take the steaks out of the refrigerator 20–30 minutes before cooking to let them come to room temperature. Pat them dry with paper towels, then season both sides with the 1 tsp salt and 1/2 tsp pepper.
- Meanwhile, make the garlic-herb butter: in a small bowl, mash together the 3 tbsp butter, minced garlic, and parsley. Set aside.
- Place the potatoes in a medium saucepan, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.
- While the potatoes cook, heat a cast-iron or heavy stainless steel skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat. Place the steaks in the skillet, away from you, and cook without moving for 4 minutes for medium-rare, or until a golden-brown crust forms. Flip and cook for another 3–4 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C) for medium, as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest).
- During the last minute of cooking, add the garlic-herb butter to the skillet and spoon it over the steaks as it melts. Transfer the steaks to a cutting board and let them rest for 5 minutes (this allows the temperature to rise and the juices to redistribute).
- While the steaks rest, drain the potatoes and return them to the pot. Add the milk and 2 tbsp butter, then mash until smooth. Season with salt to taste.
- In a separate skillet, heat the olive oil over medium-high heat. Add the green beans and red pepper flakes (if using), and cook, stirring occasionally, until blistered and tender-crisp, about 5–6 minutes. Season with a pinch of salt.
- Slice the steaks against the grain and serve with the mashed potatoes and green beans. Spoon any pan juices from the cutting board over the steak.
Tips
- Substitutions: If you don’t have ribeye, use sirloin or New York strip. For the potatoes, russets work but will be fluffier; add a little extra milk if needed.
- Don’t skip the rest: Resting the steak for 5 minutes is crucial—it prevents the juices from running out when you slice, keeping the meat moist.
- Common mistake: Moving the steak too early in the pan will prevent a good crust. Use tongs to flip only once, and resist the urge to poke or press.
- Make ahead: The garlic-herb butter can be made up to 3 days ahead and refrigerated; let it soften at room temperature before using.
Serving Suggestions
This meal is complete on its own, but you can add a simple green salad with a lemon vinaigrette for brightness, or a crusty baguette to soak up the pan juices. For wine, a full-bodied red like Cabernet Sauvignon or Malbec pairs well.
Variations
Swap the green beans for asparagus or broccolini, and cook them the same way. For a blue cheese finish, crumble 2 oz (57 g) of blue cheese over the steaks during the last minute of cooking instead of the herb butter. To make it dairy-free, use a dairy-free butter substitute for both the compound butter and the mashed potatoes, and use unsweetened almond milk.
Storage and Reheating
Refrigerate leftovers in separate airtight containers within 2 hours of cooking. The steak, potatoes, and green beans will keep for up to 3 days. To reheat, place the steak slices in a skillet over medium heat with a splash of water, cover, and warm for 2–3 minutes, or until heated through. The potatoes can be reheated in the microwave or in a saucepan with a little extra milk. Green beans are best reheated in a hot skillet for 1–2 minutes. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
How do I know when the steak is done without a thermometer? Use the finger test: press the center of the steak with your index finger. If it feels like the flesh at the base of your thumb when your hand is relaxed, it’s rare; when your thumb touches your index finger, it’s medium-rare; touching your middle finger means medium; and your ring finger means well-done. But a thermometer is more reliable.
Can I use frozen steaks? Yes, but thaw them in the refrigerator overnight for best results. Cooking from frozen will result in uneven cooking and a poor crust.
What if I don’t have a cast-iron skillet? Any heavy-bottomed pan (stainless steel, carbon steel) works. Non-stick is okay but won’t create as good a crust. Just ensure the pan is hot before adding the steaks.
Can I make the mashed potatoes ahead of time? Yes, they can be made up to 2 days ahead and stored in the fridge. Reheat gently on the stove with a splash of milk.
Why is my steak tough? It could be overcooked, or you may have cut it with the grain instead of against it. Always slice against the grain to shorten the muscle fibers.
Is it safe to eat steak medium-rare? Yes, whole cuts of beef are safe to eat at 145°F (63°C) with a 3-minute rest, per USDA FSIS guidelines. Ground beef, however, must be cooked to 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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