Grass-Fed Rib-Eye Steak with Parmesan Chive Sauce, Truffle Smashed Potatoes &Amp; Roasted Green Beans

Treat yourself to a luxurious steak dinner that’s surprisingly simple to make at home. This recipe features a perfectly seared grass-fed rib-eye steak, topped with a rich and creamy Parmesan chive sauce. The sauce comes together in minutes using the same pan, capturing all the savory flavors from the steak.

On the side, enjoy crispy smashed fingerling potatoes seasoned with truffle seasoning, alongside tender roasted green beans. Every element is designed to impress, yet the steps are straightforward enough for a weeknight. Get ready for a meal that feels special without the fuss.

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Ingredients

0.26 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (and middle position if making 4 servings). Preheat oven to 450°F. Wash and dry all produce. Prick the fingerling potatoes all over with a fork. Place them in a medium microwave-safe bowl, cover tightly with plastic wrap and microwave until tender, 6-8 minutes. While the potatoes cook, trim the green beans if needed and finely chop the chives.
2. Pat the rib-eye steak dry with paper towels and season generously on all sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, about 5-7 minutes per side. Turn off the heat, transfer the steak to a cutting board and let it rest for at least 5 minutes. Wash and dry the pan.
3. Add ¼ teaspoon truffle seasoning (½ teaspoon for 4 servings), a drizzle of oil, salt and pepper to the bowl with the potatoes. Toss to combine. Transfer the potatoes to an oiled baking sheet and spread them in an even layer. Use a potato masher to smash each potato until about ½ inch thick. Roast on the top rack for 8 minutes.
4. After 8 minutes, remove the baking sheet from the oven. Carefully flip the potatoes and push them to one side of the sheet. On the other side, toss the green beans with a drizzle of oil, salt and pepper. Return the sheet to the top rack and roast until the potatoes are crispy and the green beans are browned and tender, 10-12 minutes. (For 4 servings, flip the potatoes and return to the top rack; toss the green beans on a second baking sheet and roast on the middle rack.)
5. While the vegetables roast, combine the chopped chives, cream sauce base and Parmesan cheese in the pan used for the steak. Place over medium heat and bring to a low simmer, stirring constantly, until the sauce is smooth and slightly thickened, 1-2 minutes. Remove from heat.
6. Thinly slice the rested steak against the grain. Divide the steak, smashed potatoes and green beans among plates. Serve the chive sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or filet mignon. Adjust cooking time accordingly.

What if I don't have truffle seasoning?

You can skip it or substitute with a pinch of garlic powder and onion powder for flavor.

How do I store leftovers?

Store steak, potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.