Florentine Steak with White Beans

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A classic Tuscan pairing that lets two simple ingredients shine: a thick, rosemary-scented steak resting on a bed of olive-oil-braised cannellini beans scented with sage. Inspired by Florentine trattoria traditions, this rustic plate balances richness with the creamy, mellow comfort of slow-cooked beans.

Nutrition Facts

Per serving (estimated)

• 725 kcalCalories
• 46 gFat
• 15 gSaturated Fat
• 27 gCarbs
• 8 gFiber
• 3 gSugar
• 53 gProtein
• 640 mgSodium
• 1080 mgPotassium
• 115 mgCalcium
• 7 mgIron
• 7 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the Steak

• 2 bone-in ribeye steaks, about 1 1/2 lb (680 g) each and 1 1/2 inches thick
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, lightly smashed
• 3 sprigs fresh rosemary
• 2 tbsp unsalted butter
• 1 1/2 tsp coarse sea salt
• 1 tsp freshly cracked black pepper

For the White Beans

• 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
• 1/3 cup extra virgin olive oil, plus more for finishing
• 1 small yellow onion, finely diced
• 3 cloves garlic, thinly sliced
• 6 fresh sage leaves
• 1/2 cup low-sodium beef or chicken broth
• 2 tbsp chopped flat-leaf parsley
• Flaky sea salt and freshly ground pepper to taste
• 1 tsp fresh lemon juice

Directions

1. Pat the steaks dry with paper towels and season both sides generously with the coarse sea salt and cracked pepper. Let them sit at room temperature for 25-30 minutes to take the chill off.
2. Meanwhile, warm the olive oil in a medium saucepan over medium heat. Add the diced onion and cook gently for 5-6 minutes until soft and translucent, stirring occasionally.
3. Stir in the sliced garlic and sage leaves and cook 1 minute until fragrant, then add the cannellini beans and broth. Simmer 8-10 minutes, lightly mashing about a third of the beans against the side of the pan to create a creamy sauce.
4. Heat a heavy cast-iron skillet over high heat until smoking. Add the 3 tablespoons of olive oil, the smashed garlic, and rosemary, then immediately lay the steaks in the pan.
5. Sear the steaks 4-5 minutes per side for medium-rare, basting with the butter during the final minute. An instant-read thermometer should register 125 F (52 C).
6. Transfer the steaks to a board, tent loosely with foil, and rest for 8 minutes. Stir the parsley and lemon juice into the beans and adjust seasoning.
7. Carve the steaks off the bone and slice against the grain into thick pieces. Spoon the warm beans onto warm plates and arrange the sliced steak alongside or on top.
8. Finish with a generous drizzle of raw olive oil, a pinch of flaky salt, and serve immediately with crusty bread.

Cook’s Notes

• Always bring thick steaks fully to room temperature before searing; cold meat will not develop an even, deep crust.
• If using dried beans, soak 1 cup overnight and simmer with a sprig of sage and a garlic clove until tender, about 45 minutes, before using.
• Resting the steak is non-negotiable: cutting too soon releases all the juices onto the board rather than onto the beans.
• A traditional bone-in T-bone is the most authentic choice, but a thick-cut ribeye delivers similar beefy flavor with easier home cooking.
• Reserve a little of the herb-infused pan drippings and drizzle them over the beans for an extra layer of flavor.

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