This steak dinner is flavorful and hearty. Cannellini beans with butter and parsley make a fresh and easy side dish.

4 4- to 5-oz. beef ribeye (Demonico)
6 cloves garlic, peeled and thinly sliced
2 Tbsp. butter
1 15- to 19-oz. can cannellini beans (white kidney beans)
1/4 cup snipped fresh Italian (flat-leaf) parsley

1. Drizzle steaks lightly with olive oil; sprinkle with salt and black pepper.
2. Heat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium-rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir 1 minute or until softened; remove from pan.
3. Add butter and beans to skillet; heat through. Add parsley and cook 1 minute more. Top steaks with garlic and serve with beans. Makes 4 servings.