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  • 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


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.