Juicy, pepper-crusted steak basted with garlic, chili and melted butter, served with tender fava beans finished in all those incredible pan juices. Simple ingredients, huge flavor.
Ingredients
- 1 thick-cut beef steak
- Salt
- Freshly ground black pepper
- 3–4 whole garlic cloves
- ½ fresh chili pepper
- 2 tbsp butter
- Cooked fava beans
Instructions
- Season the steak
Generously season the steak on both sides with salt and freshly ground black pepper. - Sear the steak
Heat a pan until very hot. Add the steak and sear on the first side until a deep golden-brown crust develops. - Flip and add the aromatics
Turn the steak over. Add the whole garlic cloves, half a chili pepper and butter to the pan. - Butter-baste the steak
Once the butter has melted and mixed with the steak juices, tilt the pan slightly and continuously spoon the hot garlic-chili butter over the steak. - Let the steak rest
Transfer the steak onto aluminum foil together with the roasted garlic and chili. Wrap it loosely and let it rest for several minutes so the meat can finish cooking gently and the juices redistribute. - Pan-fry the fava beans
Add the previously cooked fava beans directly to the same pan. Toss and fry them in the remaining butter, steak juices, garlic and chili flavors until hot and lightly browned. - Slice and serve
Unwrap the rested steak and slice it across the grain. Serve immediately with the buttery pan-fried fava beans.
Steak Cooking Guide
For a thick steak, use internal temperature for the most consistent result:
- Rare: 120–125°F / 49–52°C
- Medium-rare: 130–135°F / 54–57°C
- Medium: 140–145°F / 60–63°C
- Medium-well: 150–155°F / 66–68°C
Remember that the temperature will continue to rise slightly while the steak rests.
K.O. Sizzle Forge Tip
Don’t clean that pan! The butter, beef juices, garlic and chili left behind after cooking the steak are packed with flavor. Tossing the fava beans straight into the same pan turns a simple side into one of the best parts of the dish. 🥩🔥
