Ribeye Steak with Roasted Potatoes and Green Beans

Start by preparing the vegetables:

1. Preheat oven to 400 degrees F. Line a large rimmed baking sheet with cooking spray and set aside.
2. Place potatoes in a large zip top plastic bag. Add ½ tablespoon of olive oil, 1/8 teaspoon garlic powder, and 1/8 teaspoon salt. Toss gently to coat all of the potatoes evenly with the oil and seasonings.
3. Spread potatoes onto prepared baking sheet (save the plastic bag so that you can use it again with the green beans). Roast the potatoes in the oven for 15 minutes, stirring once.
4. While the potatoes are in the oven, place the green beans in the large zip top plastic bag. Add remaining ½ tablespoon of olive oil to the bag, along with 1/8 teaspoon garlic powder and 1/8 teaspoon salt. Toss gently to coat the green beans in the oil and salt.
5. After the potatoes have been roasting for 15 minutes, remove the baking sheet from the oven. Spread the green beans onto the baking sheet with the potatoes in a single layer.
6. Return the baking sheet to the oven and roast potatoes and green beans for about 10-15 more minutes (stirring halfway through), or until vegetables are tender. Keep an eye on the potatoes, because very small potatoes will be done in about 20 total minutes, while larger potatoes will need closer to 30 minutes. They should be crispy on the outside and soft on the inside.

While the vegetables are in the oven, prepare the steak and garlic butter:

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Season both sides of the steak with plenty of salt and pepper. Add steak to skillet.
2. For a medium-rare steak, cook for 2-4 minutes per side (depending on the thickness of your meat). Transfer the steak to a cutting board and allow to rest for at least 5 minutes.
3. While the steak is cooking, place butter, minced garlic, and garlic powder in a small microwave-safe dish. Microwave on high for about 15-30 seconds, or until butter is melted.
4. Brush garlic butter onto steak just before serving.