Pan-Fried Garlic Steak


4 4 - 5 ounces beef ribeye steaks (Delmonico)

Olive oil

Salt and ground black pepper

6 cloves garlic, peeled and thinly sliced

2 tablespoons butter

1 15 - 19 ounce can cannellini beans (white kidney beans)

1/4 cup snipped fresh Italian (flat-leaf) parsley


Drizzle steaks lightly with olive oil; sprinkle with salt and pepper.

Preheat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir for 1 minute or until softened; remove from pan.

Add butter and beans to skillet; heat through. Add parsley and cook for 1 minute more. Top steaks with garlic and serve with beans.

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