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Strip Steaks & Garlic Butter
with Oven Fries & Tomato-Green Bean Salad
30 MIN
4 Servings
From the Test Kitchen
This steakhouse-style dinner is simple, comforting fare at its best. To give seared strip steaks an extra boost of flavor, we’re dolloping them with garlic butter—or softened butter combined with garlic paste. On the side, we’re serving thick-cut fries and a seasonal salad of tomatoes (yours may be yellow or red) and green beans—blanched and shocked, or boiled briefly, then plunged into ice water to set their bright color and crisp texture.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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ingredients
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step-by-step
instructions
1
Make the oven fries:
Remove the butter from the refrigerator to soften. Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potatoes. Cut lengthwise into ½-inch-thick sticks; place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
3
Prepare the ingredients & make the garlic butter:
While the steaks cook, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the chives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the softened butter and as much of the garlic paste as you’d like; season with salt and pepper.
4
Blanch & shock the green beans:
While the steaks rest, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels.
5
Make the salad:
In a medium bowl, combine the seasoned tomatoes, shocked green beans, vinegar, chives, and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, oven fries, and salad among 4 dishes. Top the steaks with the garlic butter. Enjoy!
1
Make the oven fries:
Remove the butter from the refrigerator to soften. Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potatoes. Cut lengthwise into ½-inch-thick sticks; place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Cook the steaks:
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
3
Prepare the ingredients & make the garlic butter:
While the steaks cook, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the chives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the softened butter and as much of the garlic paste as you’d like; season with salt and pepper.
4
Blanch & shock the green beans:
While the steaks rest, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels.
5
Make the salad:
In a medium bowl, combine the seasoned tomatoes, shocked green beans, vinegar, chives, and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, oven fries, and salad among 4 dishes. Top the steaks with the garlic butter. Enjoy!
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