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Fresh Bay Butter Beans With Seared Steak

Fresh bay leaves are the secret ingredient in this rich and nourishing meal.
steak and butterbeans
  • Makes 2 servings
  • Prep Time 20 minutes
  • Cook Time 30 minutes

Ingredients

For the Steak

  • 2 New York strip steaks, approximately 8 oz. each, preferably organic and grassfed
  • 2 tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 2 tsp. ghee
  • 3 tbs. grassfed butter
  • 3 fresh bay leaves

For the Butter Beans

  • 2 tbs. extra-virgin olive oil
  • 1 tbs. minced garlic
  • 1 dozen fresh bay leaves
  • 2 tbs. diced roasted red pepper
  • 1 15-oz. can butter beans, drained
  • ⅓  cup chicken broth
  • ½ tsp. sea salt
  • ⅛ tsp. freshly ground black pepper
  • Red-pepper flakes, to taste

Directions

For the Steak
STEP 1
Place a cast-iron pan over high heat.
STEP 2
While it’s heating, pat the steaks dry with a paper towel. Salt and pepper the steaks on both sides.
STEP 3
Add the ghee to the hot pan, then place the steaks in the pan and sear for approximately four minutes, until they release easily.
STEP 4
Flip the steaks, then add the butter and bay leaves to the pan.
STEP 5
Tilt the pan and use a spoon to baste the steaks with butter. Cook for another five to seven minutes, or until an inserted meat thermometer reads 150 degrees F.
STEP 6
Remove the steaks from the pan and allow to rest.
While the steaks are resting, make the beans:
STEP 1
Wipe out the cast-iron pan and discard the bay leaves, then place the pan over medium heat and add the oil.
STEP 2
Add the garlic and fresh bay leaves, and cook until fragrant and sizzling, approximately two minutes. Add the remaining ingredients and stir to combine.
STEP 3
Bring the mixture to a simmer, then reduce the heat to low and cover.
STEP 4
Cook until most of the liquid is absorbed, approximately seven to 10 min­utes.
STEP 5
Remove the bay leaves and divide the beans between two plates. Slice each steak against the grain; arrange alongside the butter beans and drizzle with any accumulated juices.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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Kate
Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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