Season the Steak: Generously rub both sides of the steak with salt and black pepper. Let it rest at room temperature for about 15 minutes—this helps the seasoning penetrate and ensures even cooking.

Trim and Prep: Rinse the beans (if using fresh) and trim off the ends. Slice the onion thinly and mince the garlic. Keep everything within reach for smooth cooking.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let it heat until shimmering but not smoking.

Place the steaks into the skillet, pressing gently to ensure full contact with the pan. Sear for 3-4 minutes per side (or longer if you prefer a more well-done steak).

Remove the steaks and set them aside on a plate, loosely covering with foil to retain their juices.

Lower the heat to medium and add 1 tablespoon of butter to the same skillet.

Toss in the sliced onions and a pinch of salt. Stir occasionally, allowing the onions to soften and caramelize—this takes about 8-10 minutes.

Add the minced garlic during the last 2 minutes of cooking and stir to release its aroma.

Once the onions are caramelized, stir in the beans (green beans or kidney beans). Sprinkle with smoked paprika and dried thyme for a warm, earthy flavor.

Cook for about 5-7 minutes, stirring occasionally, until the beans are tender but still vibrant.

Return the steak to the skillet, nestling it among the onions and beans. Allow it to warm through for about 2 minutes while absorbing the flavors of the dish.

Taste and adjust seasonings if needed. For extra flavor, sprinkle with freshly chopped parsley or a pinch of red pepper flakes.