Steak au Beurre with Garlic and Thyme and Sautéed Sides

1.Prepare the potatoes: In a large, heavy-bottomed pan (or two pans if necessary), heat 2 tablespoons of olive oil over medium heat. Add the potatoes, season lightly with salt and pepper, and sauté, stirring occasionally, for 15-20 minutes until they are golden brown and tender throughout. Remove the potatoes and keep them warm.

2.Sauté the green beans: In the same pan, add 2 tablespoons of butter. Once melted, add the trimmed green beans and sauté for 5-7 minutes until they are tender-crisp and bright green. Season with salt and pepper. Combine the beans and potatoes and keep them warm while preparing the steak.

3.Prepare the steak: Pat the sirloin steaks completely dry with paper towels. Season both sides generously with coarse sea salt and freshly ground black pepper.

4.Sear the steak: Heat the remaining 2 tablespoons of olive oil in the same heavy-bottomed pan over high heat until it is shimmering and just starting to smoke. Carefully place the steaks in the hot pan, ensuring not to overcrowd it (work in batches if necessary). Sear for 3-4 minutes per side for medium-rare, or adjust time for desired doneness.

5.Baste with butter: Reduce the heat to medium-low. Add the 4 tablespoons of butter, the smashed garlic cloves, and the thyme sprigs to the pan. Once the butter is melted and foaming, tilt the pan slightly and use a large spoon to continuously baste the melted butter mixture over the steaks for 1-2 minutes.

6.Rest and serve: Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and allow them to rest for 5-10 minutes. This is crucial for retaining the juices.

7.Slice the steak against the grain, if desired. Serve immediately alongside the sautéed potatoes and green beans. Spoon the remaining pan sauce (the garlic-thyme butter) over the sliced steak before serving.