These simple sautéed buttery garlic green beans have only four ingredients and are ready in about 15 minutes! Flavored with plenty of garlic, butter, and Worcestershire sauce, they make the perfect accompaniment for a steak dinner and rival any green beans you’d find in a steakhouse restaurant.
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I’m always on the lookout for easy but flavorful veggie side dishes to go with my dinners. Too often, vegetable side dishes can seem like an afterthought, but even if you give them the attention they deserve, they can still be quick to make! A couple of my favorites are sautéed spinach and mushrooms, sweet onion oven roasted asparagus, and this super simple lemon broccoli salad (which we have probably once a week).
This steakhouse style green bean recipe is quickly becoming a new staple in our house too!
These green beans were inspired by the delicious ribeye with roasted garlic resting butter recipe over at Hey Grill Hey. I made her steak, served it with green beans, and decided to toss the beans with some of the resting butter. The garlic and Worcestershire sauce flavor was so perfect on the green beans I decided to modify the recipe for a quicker, more everyday side dish.
Rather than roasting a head of garlic (which is absolutely delicious but takes a bit of time) and making a garlic compound butter as a separate ingredient, I simplified the process so you can have these delightful steakhouse style buttery garlic green beans on your table in no more than 15 minutes.
Not including salt and pepper, this recipe only has four ingredients! Best of all, besides the green beans, the ingredients are staples you probably have in your kitchen already, so making this recipe is a no-brainer when you want a simple side dish.
How to make garlic and butter green beans
NOTE: This recipe is written for 12 oz., or 3/4 pound, of green beans. The photos and video, however, show 24 oz. of green beans, because in my family we can never have too many veggies with dinner. I realized later that’s probably more than most people want to make with dinner, so I retested with half the amount and wrote the recipe as such.
Steam the green beans. Basically, you’ll cook them just until tender-crisp so all that needs to be done is adding the flavor. Err on the side of slightly undercooking them, since you will be finishing them in the sauté pan and can always give them another minute or two. I’ll give a few options depending on what you’re starting with.
For 12 oz. bag of fresh steam-in-bag green beans: The instructions said to pierce the bag and microwave them for 3-5 minutes, and 3 minutes was just right. After microwaving, let them rest for a minute or two and then cut the bags open to release the steam. Set aside.
For loose green beans: Wash the beans and trim the ends. Preheat your sauté pan over medium-low to medium heat. Add 1/4 cup of water and green beans, cover, and cook for 3-5 minutes (mine took closer to 5 with this method), stirring once, until tender-crisp. Remove green beans and set aside.
The water should be pretty much evaporated at this point, but if it’s not, drain the water from the pan.
Melt the butter over medium low heat and cook the garlic until it’s super soft and fragrant. Add the Worcestershire sauce and mix to make a rich brown sauce.
Add the green beans and stir until well-coated with the sauce. Season with salt and freshly cracked pepper.
Remove the green beans from the heat and toss in the remaining butter, letting the residual heat melt the butter. This helps thicken up the sauce so it adheres better to the green beans!
Do you really need to pre-steam the green beans? Can’t you just sauté them right in the pan?
Yes, you do. No, you can’t. I mean, you can. I won’t stop you.
But it actually takes more time to sauté them from raw than to steam them. The beans will brown and blister, even over medium heat (and you might prefer that) but more importantly, it interferes with the ability of the garlic to get perfectly tender without overcooking or burning.
If you sautéed the green beans first and then added the garlic, it wouldn’t have the deeper flavor that comes with cooking the garlic in butter by itself for a little longer. And if you cook the garlic first and then add the green beans, the garlic is a little burnt by the time the green beans are cooked.
Roasted garlic green beans: Making baked potatoes or a reverse seared steak to go with your meal? If you are cooking something at 400-450 degrees on the grill or in the oven, pop in a head of garlic to roast along with it. Just slice off the top, put it on some aluminum foil, drizzle with olive oil, and wrap it up. After half an hour or 45 minutes, the garlic should be super tender and mellow.
You can mash up a few roasted garlic cloves in lieu of the fresh minced garlic. Since it’s already roasted, skip the part where you cook the garlic and just add it to the sauté pan with a little butter and Worcestershire sauce. Follow the rest of the recipe as written!
Using haricots verts: These tender, thin French green beans can also be used. They may take less time to steam, so be aware of that!
What goes well with garlic butter green beans?
Steakhouse style garlic butter green beans pair super well with beef, so I’d recommend serving them with a nice juicy steak or hamburger! They’re perfect with some medium rare flank steak marinated in my easy red wine steak marinade.
You can also serve them with these sweet and spicy crispy baked chicken thighs.
Other simple veggie sides
- Sautéed spinach and mushrooms with garlic
- Sweet onion oven roasted asparagus
- Super simple lemon broccoli salad
- Simple hibachi vegetables (sautéed zucchini and onions)
Steakhouse Style Buttery Garlic Green BeansPrint Recipe
- 12 oz fresh green beans washed and ends trimmed
- 2 tablespoons butter divided
- 2 cloves garlic pressed or minced
- 1.5 teaspoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper freshly cracked
- Steam green beans until tender-crisp and set aside. If using steam-in-bag fresh green beans, I found about 3 minutes in the microwave was perfect. You may also preheat your sauté pan to medium low, add 1/4 cup of water and green beans, cover, and steam for 3-5 minutes. Remove from the pan and set aside.12 oz fresh green beans
- Melt one tablespoon of butter in a sauté pan over medium low heat. Add garlic and cook for 2-3 minutes, until garlic is super soft and aromatic. Take care to ensure the garlic doesn't brown, lowering heat if necessary.2 tablespoons butter, 2 cloves garlic
- Add Worcestershire sauce to the pan and stir to make a rich brown garlicky sauce. Add steamed green beans, salt, and pepper, and stir until beans are coated in sauce and heated through. Remove pan from heat.1.5 teaspoons Worcestershire sauce, 12 oz fresh green beans
- Add remaining butter and toss until the butter melts from the residual heat. Add additional salt and pepper to taste.1/2 teaspoon kosher salt, 1/4 teaspoon pepper, 2 tablespoons butter