- Cook time 5 minutes
- Serves 1
This recipe is a weeknight workhouse of a supper, something I like to cook for myself when I have time for nothing else. The real star here is the lime and fish sauce butter, which is, in my humble opinion, the best steak sauce in the world. Sweet, salty, and life-affirming, it's at once funky caramel and umami personified. One word of advice: Turn on your range hood vent. —Eric Kim
Test Kitchen Notes
Featured in: A 5-Minute Steak Dinner for Those Nights When You Just Can't. —The Editors
thin-cut boneless strip steak or rib eye, 1/2-inch thick (about 7 to 8 ounces)
kosher salt and freshly ground black pepper
grapeseed oil (or other oil with a high smoke point)
small handful green beans
lime (1/2 juiced, 1/2 wedged for serving)
dark brown sugar
cold, unsalted butter
- Pat steak dry with paper towel and season both sides with salt and pepper. Heat a large skillet until smoking slightly, then add oil followed by the steak. Pressing down with tongs, cook for 2 minutes on the first side and 1 minute on the second side, or until medium-rare.
- Plate the steak, then throw in green beans and toss in the fat, cooking for about 1 minute and 30 seconds. Plate the beans alongside the resting steak.
- Take the pan off the heat, then add lime juice, fish sauce, brown sugar, and butter. Stir until the butter is incorporated. Pour the sauce all over the steak and beans and serve with the remaining lime wedges. Enjoy with a glass of red wine.