Steak with Green Beans and Mushrooms for Two
Indulge in the perfect dinner-for-two experience with this irresistible Steak with Green Beans and Mushrooms recipe. Featuring tender, juicy ribeye steaks seared to perfection and basted in garlicky butter, this dish is paired with a vibrant medley of sautéed green beans, golden cremini mushrooms, and caramelized onions, all enhanced with a touch of soy sauce for added depth. Ready in just 35 minutes, this easy yet elegant meal is ideal for date nights or special occasions, offering a restaurant-quality experience at home. Garnish with fresh parsley for a pop of color and savor the harmonious balance of flavors on your plate!
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves (minced) garlic
- 8 ounces green beans
- 6 ounces (sliced) cremini mushrooms
- 0.5 (small, thinly sliced) onion
- 1 tablespoon soy sauce
- 1 tablespoon (chopped, optional for garnish) parsley
Instructions
Take the ribeye steaks out of the fridge and let them come to room temperature for 20-30 minutes before cooking. Pat them dry with paper towels.
Season both sides of the steaks evenly with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil is shimmering, add the steaks to the skillet.
Sear the steaks for 3-4 minutes on each side, depending on your desired doneness. Use a meat thermometer to check (125°F for rare, 130°F for medium-rare, and 140°F for medium).
Add 1 tablespoon of butter and 1 minced garlic clove to the pan. Baste the steaks by spooning the melted butter over them for 1-2 minutes.
Remove the steaks from the pan and let them rest on a plate covered with foil for 5-10 minutes.
While the steaks rest, prepare the vegetables. Wipe the skillet clean and add another tablespoon of olive oil over medium heat.
Add the green beans and cook for 3-4 minutes until they start to soften slightly.
Add the sliced cremini mushrooms, onion, and remaining garlic. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms are golden and the green beans are tender-crisp.
Add the soy sauce to the skillet with the vegetables and stir to coat. Cook for 1 additional minute.
Remove the vegetables from heat. Taste and adjust seasoning with a little salt and pepper, if needed.
Serve the steaks alongside the sautéed green beans and mushrooms. Optionally, garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.0 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
