Garlic-Herb Grilled Beef with Crispy Green Beans
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The ribeye steaks get a wonderful crust on the grill while soaking up all that garlicky, herbaceous flavor, and the green beans turn beautifully crispy alongside them. Green beans are packed with vitamins and fiber, so you're getting something truly nourishing with every bite. What I love most is how simple it all is, just quality ingredients working together with no fussy techniques required.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, room temperature)
- ¾ kgfresh green beans(trimmed)
- 4 tbspbutter(softened)
- 4garlic cloves(minced)
- 1 tbspfresh rosemary(chopped)
- 1 tbspfresh thyme(chopped)
- 1 tsplemon zest
- 3 tbspolive oil
- 1½ tspkosher salt
- 1 tspblack pepper(freshly ground)
- ½ tspgarlic powder
- 1shallot(minced)
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with minced garlic, rosemary, thyme, lemon zest, and a pinch of salt in a small bowl. Set aside to develop flavors.
Tip: Make the herb butter 15 minutes ahead so flavors meld together beautifully.
- 2
Pat the beef steaks dry with paper towels and season generously on both sides with kosher salt, black pepper, and garlic powder at least 10 minutes before grilling.
Tip: Dry meat grills better and develops a superior crust; seasoning ahead allows flavors to penetrate the meat.
- 3
Preheat your grill to high heat (around 450°F) and brush grates with oil to prevent sticking.
Tip: Clean grill grates ensure even cooking and prevent the meat from sticking.
- 4
Place steaks on the grill and cook for 4-5 minutes on the first side without moving them, then flip and cook another 4-5 minutes for medium-rare doneness.
Tip: Resist the urge to move steaks frequently; this creates a beautiful crust and locks in juices.
- 5
Transfer cooked steaks to a resting plate and top each with a dollop of herb butter, allowing it to melt over the warm meat while steaks rest.
Tip: Resting for 5 minutes allows juices to redistribute throughout the meat.
- 6
While steaks rest, heat olive oil in a large skillet over medium-high heat and add the trimmed green beans with minced shallot.
Tip: Use a large skillet to avoid overcrowding so beans brown rather than steam.
- 7
Sauté the green beans for 8-10 minutes, stirring occasionally, until they develop light golden spots and are tender-crisp. Season with salt and pepper to taste.
Tip: The golden spots indicate caramelization, which adds depth and sweetness to the beans.
- 8
Divide green beans among serving plates, top with a grilled steak, and serve immediately while everything is hot.
Tip: Plate immediately to keep the meal at optimal temperature for the best dining experience.
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