Saltgrass Green Beans Recipe
Saltgrass Steak House is known for its juicy steaks, but you know what always surprises people? The green beans. Yep, the side dish. They come sizzling hot, full of garlic flavor, with just the right crunch and a little peppery kick.
Every bite makes you want more – and I knew I had to figure out how to make them at home.
Today, I’m sharing my copycat version Saltgrass Green Beans Recipe. These green beans are full of bold taste but easy to make. You only need a few simple ingredients and a skillet.
If you’ve been craving that same restaurant flavor, now you can enjoy it in your own kitchen. Let’s make it together – you’ll see just how quick and tasty it is!
What Makes This Recipe So Good
You know why I love this dish? It’s not soggy or bland like some green beans. Yours will come out crisp-tender every time, with blistered spots from the skillet and that salty-garlicky taste Saltgrass does best. The red pepper flakes? Just enough heat to wake up your tongue.
You can have this side dish ready in about 15 minutes, which is perfect for busy weeknights. Plus, it’s cheaper than driving to the restaurant. You’ll spend less than $5 for a big batch.
Saltgrass Steakhouse Green Beans Ingredients
Here’s everything you need to make this tasty green bean side dish. I’ll also share a few ideas in case you need to switch something out.
- Green Beans (1 pound): Fresh green beans are the best for this recipe. Look for bright, firm beans with no brown spots. Look for ones that are bright green and snap when you bend them. If you’re short on time, pre-trimmed ones are great. Frozen green beans can work too—just thaw them first and pat them dry.
- Olive Oil (1 tablespoon): This helps get that nice sear on the beans. I like using extra-virgin olive oil for flavor, but if you have vegetable or canola oil, they’ll do the job.
- Garlic (2 cloves, chopped): Fresh garlic makes a big difference. I chop it by hand instead of using the pre-minced stuff. It just tastes better.
- Red Pepper Flakes (½ teaspoon): These give a small kick. You can add a little more or less depending on how spicy you like it. If you don’t like heat at all, you can leave it out.
- Black Pepper (1 teaspoon): Freshly ground pepper brings out a bold, sharp taste. Regular black pepper is fine too.
- Salt (½ teaspoon): Just enough to bring all the flavors together. I use kosher salt, but regular table salt is totally fine.
- Water (2 tablespoons): This steams the beans just a bit, making them tender without losing their crunch. You won’t even taste the water – it just helps cook them evenly.
Kitchen Appliances Needed
- Skillet: A medium-sized (10-12 inch) skillet, preferably non-stick or cast iron, for even searing.
- Tongs: These make it easy to toss and turn the green beans.
- Knife and Cutting Board: For chopping the garlic and trimming beans if needed.
- Measuring Spoons: To get the oil, spices, and water just right.
- Stove: Medium-high heat is key for that perfect sear.
How To Make Saltgrass Green Beans
This is a one-pan recipe that comes together fast. Just follow these easy steps, and you’ll be eating in no time!
Step 1 | Heat the Skillet
Grab your skillet and pour in 1 tablespoon of olive oil. Set the stove to medium-high heat. Let the oil get nice and hot – it should shimmer a bit but not smoke. This takes about a minute.
Step 2 | Sear the Beans
Add the 1 pound of green beans to the hot skillet. Sprinkle ½ teaspoon of salt over them. Let them cook for about 4 minutes, tossing occasionally with tongs. You want some blistered, slightly charred spots for that restaurant-style flavor.
Step 3 | Add Garlic and Spices
Toss in the 2 chopped garlic cloves, ½ teaspoon red pepper flakes, and 1 teaspoon black pepper. Stir well to coat the beans. Be careful not to burn the garlic – it can get bitter if it browns too much. Cook for another 4 minutes, stirring now and then.
Step 4 | Steam for Tenderness
Pour in 2 tablespoons of water. This creates a little steam to soften the beans just enough. Keep cooking for about 5 more minutes until the water evaporates and the beans are tender but still crisp.
Step 5 | Check and Serve
Taste a bean to make sure it’s perfect – crisp, tender, and full of flavor. If it’s good, you’re done! If not, cook for another minute or two. Serve hot right from the skillet.
Chef’s Tips
- Don’t overcrowd the pan: If you’re making a bigger batch, use a larger skillet or cook in two batches
- Keep the heat high: Medium-high heat is important for getting those crispy spots
- Fresh is best: Try to use fresh green beans when possible for the best texture
- Watch the garlic: It burns fast, so add it after the beans have cooked a bit
- Taste as you go: Everyone likes different amounts of salt and spice, so adjust to your taste
Storage and Reheating Instructions
These green beans taste best when served fresh and hot. But if you have leftovers, you can store them in the fridge for up to 3 days. Put them in a sealed container once they cool down. I don’t recommend freezing these beans because they lose their crispy texture.
When you want to reheat them, use a skillet over medium heat. Add a tiny bit of oil and heat for 2-3 minutes. This brings back some of the crispness. You can also use the microwave, but they won’t be as crispy. Heat for 30-45 seconds and stir halfway through.
Don’t reheat them more than once. The beans will get mushy and lose their flavor. If you know you’ll have leftovers, cook only what you need for that meal. It’s better to make fresh beans each time.
What to Serve with Green Beans
These green beans go with so many different meals! I love serving them with grilled chicken or steak – just like at Saltgrass Steak House. They’re also great with pork chops, baked fish, or even a simple roasted chicken. The spicy, garlicky flavor pairs really well with rich meats.
For a lighter meal, I sometimes serve these beans with rice and a simple salad. They add great color and flavor to the plate. During the holidays, I make them instead of regular steamed green beans.
These beans also work great for meal prep. I’ll make a big batch on Sunday and eat them with different proteins throughout the week. They taste good cold too, so you can add them to salads or grain bowls. The garlic and spices make them much more interesting than plain vegetables.
Saltgrass Green Beans Recipe FAQs
Sorry, no. Canned beans are too soft. They’ll turn to mush in the skillet. Fresh or thawed frozen beans work best. If using frozen, let them sit on a paper towel 10 minutes to dry first.
No problem. Just leave out the red pepper flakes. The beans will still taste great with garlic, salt, and black pepper. You can also add a squeeze of lemon at the end for a fresh twist.
Just steam them a bit longer. After adding water, cover the skillet for 2–3 minutes. That extra steam will soften them more. But keep checking so they don’t get soggy.
Yes! Toss beans with oil and spices. Air fry 8-10 minutes at 400°F. Shake the basket halfway. But the skillet gives better flavor.
Your garlic probably burned. Next time, add garlic later (after beans sear). Or lower the heat a tiny bit.
Saltgrass Green Beans Recipe
Ingredients
Equipment
Method
- Grab your skillet and pour in 1 tablespoon of olive oil. Set the stove to medium-high heat. Let the oil get nice and hot—it should shimmer a bit but not smoke. This takes about a minute.
- Add the 1 pound of green beans to the hot skillet. Sprinkle ½ teaspoon of salt over them. Let them cook for about 4 minutes, tossing occasionally with tongs. You want some blistered, slightly charred spots for that restaurant-style flavor.
- Toss in the 2 chopped garlic cloves, ½ teaspoon red pepper flakes, and 1 teaspoon black pepper. Stir well to coat the beans. Be careful not to burn the garlic—it can get bitter if it browns too much. Cook for another 4 minutes, stirring now and then.
- Pour in 2 tablespoons of water. This creates a little steam to soften the beans just enough. Keep cooking for about 5 more minutes until the water evaporates and the beans are tender but still crisp.
- Taste a bean to make sure it’s perfect—crisp, tender, and full of flavor. If it’s good, you’re done! If not, cook for another minute or two. Serve hot right from the skillet.
This Saltgrass Green Beans Recipe is one of those dishes I keep coming back to. It’s quick, full of flavor, and brings that steakhouse taste right to my kitchen. The mix of garlic, pepper, and just the right crisp makes it hard to stop eating.
Try it for your next meal—I think you’ll really enjoy how easy and tasty it is.
