Butter Steak & Potatoes with Green Beans


  • 1 lb Rib-eye steak
  • Salt
  • Pepper
  • 2-3 pads of butter
  • 1/2 lb red or Yukon potatoes, halved
  • 1/2 lb green beans, cleaned and trimmed


Boil the halved potatoes until not quite fork tender. Drain and set aside.

Salt and pepper both sides of the rib-eye.

Heat a well oiled cast iron pan to med high.  Place the rib eye in the middle of the pan, flip every 30 seconds to a minute  After two or so flips, add the pads of butter to either side and between turns baste the steak in the melted butter.

Continue until both sides have browned and have developed a crust. For medium the crust should around the fatty sections and cover some of the meat but not all, for well-done the crust should be on most of the meat and all the fat is crispy. Test for doneness by lightly pressing down on the meat.  Medium will be firm on the edges and softer in the middle, well-done will be firm through out.

Remove the rib-eye from the pan, cover with foil and set aside to rest.

Place the boiled potatoes cut side down in the the pan around the edges. Cook the potatoes in the pan for about 3-4 mins then in the middle place the cleaned and trimmed green beans. Toss the beans in the oil and cook until the potatoes cut side is browned, total time for green beans should be no more than 2 minutes.

Remove all from the pan and serve.

Serves 2.