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Pan-Roasted Steaks with Buttered Potatoes & Beans

These pan-roasted steaks get a glossy orange-beef pan sauce loaded with shallot, garlic, rosemary, brown sugar, and a little crushed red pepper, while seasoned butter, lemon, and Parmesan turn simple potatoes and green beans into something dangerously snackable. It’s steak-and-potatoes comfort food with actual personality—because butter and crispy skillet bits rarely make bad decisions.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ⅓ cup finely chopped shallots
  • ¼ cup minced garlic
  • 1 tablespoon finely chopped fresh rosemary
  • ½ teaspoon crushed red pepper
  • 2 steaks about 8 to 10 ounces each
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt divided
  • 1 teaspoon ground black pepper divided
  • 1 cup unsalted beef stock
  • ½ cup orange juice
  • 2 tablespoons brown sugar
  • 3 tablespoons seasoned butter
  • 1 pound cooked small red potatoes halved
  • 8 ounces cooked green beans
  • 2 tablespoons lemon juice
  • ¼ cup grated Parmesan cheese

Instructions

  • Mix Aromatics: Combine the shallots, garlic, rosemary, and crushed red pepper in a large bowl. Stir until evenly mixed and set aside.
  • Oil Steaks: Place the steaks on a plate and drizzle them with the olive oil, rubbing it over both sides.
  • Season Steaks: Season both sides of the steaks with 1 teaspoon kosher salt and ½ teaspoon black pepper.
  • Sear Steaks: Heat a large stainless-steel skillet over medium-high heat. Add the steaks and cook for about 4 to 5 minutes on the first side. Flip and cook for another 3 to 5 minutes, or until browned and cooked to your preferred doneness.
  • Rest Steaks: Transfer the steaks to a cutting board. Loosely cover them with aluminum foil and let them rest while you prepare the sauce.
  • Cook Aromatics: Reduce the skillet to medium heat. Add the shallot mixture and cook for about 2 to 3 minutes, stirring frequently and scraping up the browned bits from the bottom of the skillet.
  • Add Beef Stock: Pour the beef stock into the skillet. Stir well, scraping the bottom of the pan to loosen any remaining browned bits.
  • Add Orange Juice: Pour in the orange juice and stir until combined.
  • Sweeten Sauce: Add the brown sugar and ¼ teaspoon kosher salt. Stir until the sugar dissolves.
  • Reduce Sauce: Bring the sauce to a gentle simmer over medium heat. Cook for about 5 to 7 minutes, stirring occasionally, until slightly reduced and concentrated.
  • Melt Butter: While the sauce reduces, heat a large nonstick skillet over medium heat. Add the seasoned butter and cook until melted and foamy, about 1 minute.
  • Cook Potatoes: Add the cooked halved potatoes to the melted butter. Toss well and cook for about 3 to 4 minutes, until heated through and evenly coated.
  • Add Green Beans: Add the cooked green beans to the potatoes. Toss and cook for another 2 to 3 minutes over medium heat until everything is hot.
  • Season Vegetables: Add the remaining ¼ teaspoon kosher salt and remaining ½ teaspoon black pepper. Toss until the potatoes and green beans are evenly seasoned.
  • Add Lemon Juice: Pour the lemon juice over the potatoes and green beans. Toss for about 1 minute to coat everything evenly.
  • Finish with Parmesan: Remove the skillet from the heat. Sprinkle the Parmesan over the potatoes and green beans and toss lightly.
  • Slice Steaks: Remove the foil from the rested steaks and slice the meat across the grain into thick strips.
  • Serve: Divide the sliced steak, buttered potatoes, and green beans between plates. Spoon the warm orange-beef pan sauce over the steak and serve immediately.