Seared Steak with Green Beans & Tomatoes

I am a firm believer in honoring your ingredients, we talked about this yesterday, and searing steak does just that. Simply seasoned with kosher salt and black pepper, and the cut of meat speaks for itself! This recipe is easy, and once your oven is preheated, it comes together quickly. A couple of notes…First, you can substitute this recipe with your favorite cut of steak, just know cooking times might vary. Second, I love my steak super rare, so cook longer if you like your steak cooked more.

Ingredients:
Kosher Salt
Pepper
12 oz. NY Strip Steak, room temp
1 Tbsp. Olive Oil
1 Tbsp. Ghee
4 oz. Green Beans, Trimmed
~1/2-3/4 Cup Cherry or Grape Tomatoes, Sliced
Flakey Sea Salt

Instructions:
Preheat your oven to 450° F. Season your steaks! Coat evenly in kosher salt & pepper. Heat a large cast-iron skillet over high heat. Add olive oil to pan and swirl to coat. Once hot, add your steak to the pan, and sear for 3 minutes, flipping half way through. Top steak with ghee and place pan in oven for 3-5 minutes depending on how rare you like your steaks. Remove from oven and allow to rest for 5 minutes.

Prep a large bowl filled with ice water. Bring a medium pot of salted water to a boil and cook green beans for about 5 minutes until they are bright green. Remove green beans from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat dry. Toss green beans with tomatoes, a drizzle of olive oil, and sprinkle with flakey sea salt and pepper to taste.

Thinly slice steak and serve with green beans and tomatoes!