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First, select your steak.

1Choose a fatty steak (Ribeye) from your local grocer/meat market.

2Salt and pepper the ever loving shit out of it; we want a nice crust on this bad boy.

3Skin two garlic cloves to toss in with the steak later.

Preheat the pan.

1With the pan already pre-heated (medium heat), hold the steak on it’s fattiest side for a minute or so to render some fat in the pan before we lay her down.

2Once she’s in the pan add a few tablespoon of (I use Kerrygold) Salted Butter, add the garlic and cook it for about 5 – 10 minutes on one side and flip. The length of time cooking obviously depends on how you like your steak.

3Once satisfied with the doneness, remove the steak onto the plate and pat off the excess grease.

Now the veggies.

1Use only fresh long cut green beans, you can buy them raw or precut. Always wash your veggies.

2Dump the greens in the pan after taking the steak out and let them get good and saucy; add a bit more butter. Green beans don't need to cook so much as they need to get hot. After a minute or so go ahead and drain the excess butter/fat.

3Top the beans with a helping of Mozzarella shredded cheese, reduce heat and let sit (don’t stir). After a moment the cheese will melt and you can remove from the heat and scoop off onto your plate.

4Sprinkle a little fresh grated Parmesan cheese on top as a finishing touch.

In there photos here I used a non-stick pan; but almost always I do recommend using a cast-iron skillet.

The Butter Steak & Mozzarella Green Beans

July 14, 2015

Steak pan fried in butter, and sided mozzarella covered green beans.

  • Prep: 10 mins
  • Cook: 30 mins


Ribeye (or other fatty steak)

4 tbsp Salted Butter

2 Garlic Cloves

Green Beans

1/2 cup Shredded Mozzarella Cheese

2 tbsp Grated Paremsean Cheese

2 tbsp Salted Butter


Nutrition Facts

Serving Size1 to 2
Total Fat38
Total Carbohydrates5
Dietary Fiber3

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