Garlic-Herb Grilled Beef with Crispy Green Beans

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.