"This recipe is a weeknight workhouse of a supper, something I like to cook for myself when I have time for nothing else. The real star here is the lime and fish sauce butter, which is, in my humble opinion, the best steak sauce in the world. Sweet, salty, and life-affirming, it's at once funky caramel and umami personified. One word of advice: Turn on your range hood vent...."
INGREDIENTS
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1 thin-cut boneless strip steak or rib eye, 1/2-inch thick (about 7 to 8 ounces)
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1 pinch kosher salt and freshly ground black pepper
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1 tablespoon grapeseed oil (or other oil with a high smoke point)
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1 small handful green beans
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1 lime (1/2 juiced, 1/2 wedged for serving)
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1 teaspoon fish sauce
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1/2 teaspoon dark brown sugar
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1 tablespoon cold, unsalted butter