ingredients

• 4  4- to 5-oz.  beef ribeye (Demonico)
• 6  cloves  garlic, peeled and thinly sliced
• 2  Tbsp.  butter
• 1  15- to 19-oz. can  cannellini beans (white kidney beans)
• 1/4  cup  snipped fresh Italian (flat-leaf) parsley

directions

1. Drizzle steaks lightly with olive oil; sprinkle with salt and black pepper.

2. Heat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium-rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir 1 minute or until softened; remove from pan.

3. Add butter and beans to skillet; heat through. Add parsley and cook 1 minute more. Top steaks with garlic and serve with beans. Makes 4 servings.