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Ingredients:
- 4 Ribeye Steaks, USDA Choice or higher
- sea salt and freshly ground black pepper to taste
- 2 Tablespoons butter
- 2 sticks butter
- 1 Tablespoon thyme (stems removed)
- 1 bunch haricots vert, trimmed
- Sea salt
- 2 Tablespoons butter
- 1 teaspoon garlic, peeled and chopped
Directions:
Allow the steaks to sit at room temperature for one hour. Season generously with sea salt and fresh ground black pepper. To pan roast, turn on the oven to 350° F, then heat a cast iron skillet or French Steel pan over medium high heat. Melt the butter and add the steaks. Do not touch for 2 minutes. Turn the steaks over. There should be a nice crust formed. Place the whole pan in the oven and allow to cook about 5 minutes for medium-rare. Check for doneness and remove from the oven. Allow to rest for 5 to 10 minutes.
Place the butter in the food processor along with the thyme and season with sea salt and pepper. Blend until smooth.
Bring a large pot of water to a boil. Season generously with sea salt. Add the trimmed green beans and cover. Cook for 3 minutes and strain.
Heat the butter in a saute pan over medium-high heat. Add the garlic and cook for one minute. Add the haricots vert and toss to coat. Season with salt and pepper and set aside.
Place ¼ of the haricots vert on each of four plates. Place a ribeye alongside the beans. Top the steak with a tablespoon of the herb butter.
Serves 4.Recipe courtesy Ruffino’s on the River.
