4 4 - 5 ounces beef ribeye steaks (Delmonico)
Salt and ground black pepper
6 cloves garlic, peeled and thinly sliced
2 tablespoons butter
1 15 - 19 ounce can cannellini beans (white kidney beans)
1/4 cup snipped fresh Italian (flat-leaf) parsley
Drizzle steaks lightly with olive oil; sprinkle with salt and pepper.
Preheat 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 for 1 minute or until softened; remove from pan.
Add butter and beans to skillet; heat through. Add parsley and cook for 1 minute more. Top steaks with garlic and serve with beans.
Per Serving: cal. (kcal) 326, Fat, total (g) 18, chol. (mg) 81, carb. (g) 16, fiber (g) 5, pro. (g) 29, sodium (mg) 415, calcium (mg) 50.48, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet