Juicy pan-seared steak basted with garlic, butter, and chili, served with crispy oven-roasted potatoes, tender Yellow Wax Beans , and a fresh tomato salad. A simple steak dinner that looks impressive and tastes even better.
Ingredients
For the steak
- 2 beef steaks, about 8–10 oz (225–280 g) each
- Salt and freshly ground black pepper
- 2 tbsp butter
- 2–3 garlic cloves, lightly crushed
- 1 small chili pepper, sliced
- 1 tbsp olive oil
For the potatoes
- 4–6 medium potatoes
- 1–2 tbsp olive oil
- Salt and black pepper
For the Yellow Wax Beans
- 8 oz (225 g) Yellow Wax Beans
- Salt
For the salad
- Mixed lettuce leaves
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1–2 tbsp olive oil
- Salt and black pepper
Instructions
1. Roast the potatoes
Preheat the oven to 400°F (200°C). Coat the whole potatoes lightly with olive oil and season with salt and pepper. Roast for about 45–60 minutes, depending on their size, until tender inside and crispy on the outside.
2. Cook the Yellow Wax Beans
Boil the Yellow Wax Beans in salted water until tender but still slightly crisp, about 5–7 minutes. Drain and set aside.
3. Prepare the salad
Combine the lettuce, halved cherry tomatoes and sliced red onion. Drizzle with olive oil and season with salt and pepper.
4. Sear the steaks
Pat the steaks dry and season generously with salt and black pepper. Heat a skillet over high heat with olive oil. Add the steaks and sear until a deep golden-brown crust develops.
5. Butter-baste the steaks
Lower the heat slightly and add butter, crushed garlic and sliced chili. As the butter melts and foams, tilt the pan and repeatedly spoon the hot garlic-chili butter over the steaks until cooked to your preferred doneness.
6. Rest and serve
Remove the steaks from the pan and let them rest for 5–10 minutes. Serve with the roasted potatoes, Yellow Wax Beans and fresh salad. Spoon a little of the garlic-chili butter from the pan over the steak before serving.
Steak Temperature Guide
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (66–68°C)
K.O. Sizzle Forge Tip: Let the steak rest before slicing. This helps keep the juices inside and makes every bite more tender.