Cast-Iron Ribeye with Lemon-Garlic Blistered Green Beans

Illustrated cover for Cast-Iron Ribeye with Lemon-Garlic Blistered Green Beans
Prep:15 minCook:25 minServings:5

Ribeye steaks seared hard in cast iron, then basted with butter, garlic, and rosemary and rested — served over blistered green beans tossed with lemon, garlic, and olive oil for a bright, comfort-forward plate.

  • 3 ribeye steaks — about 12 oz each, 1.25-inch thick
  • kosher salt
  • black pepper — freshly ground
  • 1 tbsp neutral oil — for searing
  • 3 tbsp unsalted butter
  • 3 garlic cloves — smashed
  • 2 sprigs fresh rosemary

For the green beans

  • 1½ lb green beans — trimmed
  • 2 tbsp olive oil
  • 3 garlic cloves — thinly sliced
  • 1 lemon — zested and juiced
  • kosher salt

Prep Tips

Directions

  1. Season and temper steaks Pat the 3 ribeye steaks very dry and season generously all over with kosher salt and black pepper. Let them sit at room temperature for at least 15 minutes so they sear evenly.

  2. Blister the green beans Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Add 1½ lb green beans in a single layer and cook, tossing occasionally, until blistered and crisp-tender, 6–8 minutes. Add 3 garlic cloves, thinly sliced, and cook until fragrant, about 1 minute. Off the heat, toss with the zest and juice of 1 lemon and season with kosher salt. Transfer to a serving platter and cover to keep warm.

  3. Sear the ribeyes Wipe out the skillet (or use a cast-iron pan) and heat 1 tbsp neutral oil over high until just smoking. Add the 3 ribeye steaks and sear undisturbed until a deep brown crust forms, 3–4 minutes per side, for medium-rare (130°F internal). Adjust a minute either way for your preferred doneness.

  4. Baste with butter Reduce heat to medium and add 3 tbsp unsalted butter, 3 garlic cloves, smashed, and 2 sprigs fresh rosemary. Tilt the pan and spoon the foaming butter over the steaks for about 1 minute, until glossy and aromatic.

  5. Rest and serve Transfer the steaks to a board and rest 5–8 minutes, then slice against the grain. Lay the sliced ribeye over the green beans, spoon over any pan butter, and taste the plate — add a final pinch of kosher salt and black pepper if needed.