Buttery Pan-Seared Sirloin with Rice and Green Beans

Place 2.25 cups of white rice in a fine-mesh strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 4.5 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered.

While the rice cooks, wash 1.25 lbs of green beans and trim off the stem ends. Peel and finely mince 4 cloves of garlic.

Pat the 60 oz of sirloin steaks dry with paper towels. Season both sides of the steaks with salt, black pepper, and 1 tsp of garlic powder.

Heat a large skillet over medium-high heat with 2 tbsp of vegetable oil. Once the oil is shimmering, add the steaks in batches if necessary. Sear for 4-5 minutes per side for medium-rare, or until your desired doneness is reached.

In the final 2 minutes of cooking the steak, add 3 tbsp of butter, the minced garlic, and 1 tsp of dried thyme to the skillet. Tilt the pan and use a large spoon to continuously baste the melted garlic-butter over the steaks.

Remove the steaks from the pan and let them rest on a cutting board for 5-8 minutes. Do not wash the skillet; the leftover juices will flavor the beans.

Add the trimmed green beans to the same skillet used for the steak. Add 1/4 cup of water and cover with a lid to steam for 3 minutes. Remove the lid and sauté for another 2-3 minutes until the water has evaporated and the beans are tender-crisp and coated in the remaining pan drippings.

Fluff the rice with a fork. Slice the rested sirloin against the grain into thick strips. Serve the steak alongside the rice and green beans, drizzling any remaining butter from the pan over the meat.