Porterhouse and Green Beans

If there is one thing Matt does well, it is growing a playoff beard... He also makes a pretty great steak. He has figured out how to create a fabulous crust on the outside, while keeping the inside juicy and delicious. As his sous chef, I'm usually in charge of figuring out the side dish. This is fine by me, since it's probably the only way we eat any sort of vegetable on a semi-normal basis.

Porterhouse Steak and Garlic Green Beans

Making the perfect steak consists of very few ingredients: steak, salt, pepper, and a tiny bit of oil so everything heats evenly.

Season the steak with salt and pepper, and on very high heat, place the steak in the hot pan (it should sizzle and start to smoke). 

Sear the steak for about 2-minutes on each side before placing into a 500°F oven for 3 minutes. 

Remove steak from the oven, baste with butter, and put back into the oven for another 2-3 minutes for a medium-rare steak. Place the steak on a place and cover with aluminum foil and let rest for 10 minutes (this is so all the delicious juices don't come running out when you slice into the meat. It also makes for a juicy steak, instead of a dry one).

Although less exciting, but still tasty, I made some sautéed garlic green beans to pair with our steak.  

Place a pot of water on the stove on high heat. While you wait for the water to boil, wash and cut the ends off of your green beans. Also, mince 2 garlic cloves and set aside.

Add some salt to the water as it comes to a boil, and add the green beans. Set aside a large bowl full of ice cubes and water (enough to completely submerge the green beans). After about 3-4 minutes, take your beans off the heat and pour them into a strainer. Immediately move the beans into the ice bath (this "shocks" vegetable and also stops the cooking process. It ensures brightly colored and crispy beans!)

In a sauté pan, add 1-2 tablespoons of extra virgin olive oil (enough to coat all the beans) on medium heat. Add the minced garlic and stir occasionally so it doesn't burn. When the garlic gets to a golden-y brown color, introduce your green beans. Add a pinch of salt, some ground pepper and toss/mix until evenly all the beans are evenly coated. Optional: finish off with a small tab of butter...because butter makes everything better.

Slice up the steak, plate the green beans, and enjoy!