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New York steaks with Italian beans


  • Preheat oven to 230°C fan forced (250°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan (that can go into the oven) and brown the steaks all over, seasoning generously once sealed. Then cook in the oven for 10-12 mins (for medium-rare), turning after about 5 mins and sprinkling with lemon juice. Remove and allow to rest for at least 5 mins. 
  • Then blanch the beans in lightly salted, rapidly boiling water until just tender. Drain well.
  • Heat a little oil in a pan and briefly toss the anchovies, garlic and red pepper flakes. 
  • Then add the beans and toss to heat through, adding a little more oil if needed. 
  • Place a steak on individual plates, arrange the beans alongside with the flavoured oil sprinkled on top and serve with lemon wedges on the side.


  • olive oil
  • 4 x 250 gm porterhouse steaks, well trimmed
  • sea salt & freshly ground pepper
  • 2 lemons
  • 18-20 green beans, topped & tailed
  • 4-6 anchovy fillets, chopped
  • 4 garlic cloves, crushed
  • 1 tspn red pepper flakes
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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