When cooked correctly, the vegetables don’t compete with the steak but support it, soaking up juices and adding texture and color. This meal is also very flexible: you can use ribeye, sirloin, or strip steak, and adjust seasonings to your taste without losing its classic appeal. It’s a great example of how straightforward cooking techniques proper seasoning, good heat control, and timing can turn everyday ingredients into a deeply satisfying dinner. Served hot with steak juices mingling with onions and potatoes, this dish feels comforting, nostalgic, and complete, making it a reliable go-to meal that never goes out of style.
Ingredients
2 steaks (ribeye, sirloin, or strip)
Salt and black pepper to taste
1 tablespoon olive oil
2 tablespoons butter, divided
2 large onions, thinly sliced
1½ pounds potatoes, diced or halved
12 oz green beans, trimmed
2 cloves garlic, minced
½ teaspoon dried thyme or rosemary (optional)
Instructions
Season the steaks generously with salt and black pepper and let rest at room temperature for 20 minutes.
Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and toss with 1 tablespoon butter, salt, pepper, and optional herbs. Keep warm.
Bring another pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and tender-crisp. Drain and toss with a small amount of butter, salt, and pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add steaks and cook 3–5 minutes per side, depending on thickness and desired doneness. Remove steaks and rest.
In the same skillet, add sliced onions and cook over medium heat until soft and caramelized, about 8–10 minutes. Add garlic and cook 30 seconds.
Serve steaks topped with onions, alongside green beans and potatoes, spooning pan juices over everything.