Fresh Bay Butter Beans With Seared Steak
Fresh bay leaves are the secret ingredient in this rich and nourishing meal.

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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