Edit Steak Basted with Garlic and Fresh Herbs

Instructions

One step per line

Step 1: Preheat the oven to 425°F. Remove the steak from the refrigerator and let it sit for 20 minutes to reach room temperature. Season the steak generously with salt and pepper, ensuring to cover the sides and fat as well.
Step 2: Scrub the potato, prick it with a fork, and cover it lightly with oil and salt. Place the potato in the oven and bake for 30-45 minutes until soft.
Step 3: While the potatoes are baking, boil a pot of water. Rinse and trim the green beans. In a separate pan, heat almond slices and stir until they are toasted, then add salt and let them rest.
Step 4: When the potatoes are soft, remove them from the oven. Cut them in half and scrape the insides into a bowl. Mix the potato flesh with sour cream, horseradish, fresh basil, butter, and season with salt and pepper. Refill the potato skins with the mixture and bake for another 20 minutes until the tops are golden brown.
Step 5: Heat a cast iron skillet over high heat. Once hot, add oil and the steak. Reduce the heat and let it sear for 1.5 minutes. Slice a garlic clove in half and place it face down in the pan along with fresh thyme and rosemary. Flip the steak, increase the heat, and sear for another 1.5 minutes. Remove from heat and use the edge of the pan to sear the edges of the steak.
Step 6: Add 3-4 slices of butter to the pan with the steak. Once the butter is foamy, baste the steak with the butter sauce, mixing in the garlic and herbs flavors. Flip the steak and repeat basting. Keep the steak resting off heat while occasionally basting.
Step 7: In a separate pan, heat oil and sauté minced garlic until aromatic (about 1 minute). Add the green beans and sauté for 3-5 minutes until tender.
Step 8: To plate the meal, add the sautéed green beans to the plate and top with toasted almonds. Slice the steak against the grain into 1/3-inch cuts and rest them on one end of the green beans. Place the twice-baked potato to the right and below the green beans, and top it with green onion greens.

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