A no-fuss, date-worthy dinner for one—no chef hat required
Let’s be honest—steak has a bit of a reputation. It’s the kind of meal people assume you either need a black apron and flame-scorched eyebrows to cook, or you only eat at restaurants with cloth napkins. But here’s the truth: steak at home can be simple, satisfying, and way less intimidating than it sounds.
This Garlic Butter Steak with Sweet Potato Mash & Green Beans hits that perfect middle ground between “special occasion” and “weeknight dinner in socks.” It’s hearty, quick to make, and has just enough garlic butter swagger to make you feel like you’ve got your life together. Even if you’re cooking it while Googling “what does ‘blanch’ mean?”
Let’s cook.
🛒 What You’ll Need (for one hungry human)
For the steak:
- 1 ribeye or porterhouse steak (about 200–250g)
- 1 tbsp butter
- 1 garlic clove, crushed
- Salt and pepper
For the mash:
- 1 medium sweet potato, peeled and cubed
- Splash of cream (or milk, or dairy-free alt)
- Pinch of salt
For the green beans:
- A handful of green beans, ends trimmed
- 1 tsp olive oil
- Zest of half a lemon
- Salt to taste
🍳 How to Make It
1. Start with the sweet potato
- Boil a small pot of water.
- Toss in your cubed sweet potato and let it boil for about 10–12 minutes, until fork-tender.
- Drain, then mash with a splash of cream (or whatever you’ve got) and a pinch of salt. Set aside and try not to eat it all with a spoon.
2. Sear your steak like a legend
- Pat your steak dry with paper towel. Season generously with salt and pepper on both sides.
- Heat a pan over medium-high heat (cast iron is king, but any pan will do).
- Once hot, add the butter and crushed garlic. Swirl for 10 seconds, then lay your steak in.
- Cook 3–4 minutes per side for medium-rare, flipping once. (Adjust depending on thickness and how well-done you like it.)
- Hot tip: Resist the urge to poke and prod it constantly. Let it do its thing.
- Transfer to a plate and let it rest for 5–10 minutes. This is crucial. Juicy steak = happy you.
3. Beans, blanched and brilliant
- While the steak rests, bring a small pot of water to a boil.
- Add green beans and blanch for about 2–3 minutes until just tender but still snappy.
- Drain and toss in a bowl with olive oil, lemon zest, and a tiny pinch of salt.
🧠 Why It Works
- Steak feels fancy, but when it’s just you and your frypan, it’s surprisingly chill to cook.
- Sweet potato mash adds a naturally sweet, creamy side that’s hard to stuff up.
- Green beans with lemon zest balance the richness with something light, bright, and vaguely healthy-looking (optional smugness included).
🥄 Swaps & Tips
- No cream? A knob of butter or splash of milk will do the mashy trick.
- Dairy-free? Use olive oil or plant-based butter for the steak and mash.
- No green beans? Use broccolini, asparagus, or frozen peas if that’s what’s lurking in the freezer.
- Hot tip #2: Don’t skip the steak rest. It’s the difference between juicy deliciousness and accidentally making beef jerky.
🧡 Perfect For:
- Impressing a date (even if it’s just your dog and a good Netflix lineup)
- Friday night “I deserve this” dinners
- Practicing the art of adulting, one medium-rare bite at a time
🙌 Wrap-Up
This is the kind of dinner that makes you feel like someone who has their life together—even if you’re eating it cross-legged on the couch in pyjama pants. It’s quick, satisfying, and guaranteed to taste better than anything you could get delivered in 45 minutes.
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