Saltgrass Green Beans Recipe

I love green beans, and the ones at Saltgrass Steakhouse are amazing. They’re buttery, garlicky, and seasoned just right.

Every visit at Saltgrass calls for ordering them, and they’re always a favorite at the table.

These green beans have become a favorite for many people. The restaurant keeps them simple but full of flavor, using high-quality ingredients and cooking them perfectly.

Now you can enjoy them at home. This copycat Saltgrass Green Beans Recipe brings that same amazing flavor directly to your table.

The steps are easy to follow, you’ll need just a few ingredients, and the cooking doesn’t take long soon, you’ll have a side dish that everyone loves.

Why These Green Beans Taste Just Like a Saltgrass Favorite

1. Simple Ingredients, Big Flavor: Fresh green beans create the base. Garlic adds a rich, savory bite. Butter brings smooth depth. Each ingredient stays simple and works together for full flavor.

2. Pro-Style Cooking Method: Quick frying seals in moisture. The beans soften inside while the outside stays lightly crisp. This method keeps the taste strong and the texture just right.

3. Balanced Butter Ratio: A measured amount of butter coats every bean. It adds richness without heaviness. The beans taste smooth, not oily.

4. Steakhouse-Style Seasoning: Light seasoning highlights the natural bean flavor. Nothing overpowers the garlic or butter. Each bite feels balanced and clean.

5. Smart Finishing Touches: Garlic goes in at the right moment. This keeps it golden and fragrant. The final toss spreads flavor evenly without bitterness.

Saltgrass Green Beans Ingredients

• 1 pound (450 grams) fresh green beans – Fresh beans give the best crunch. Frozen beans work too, but thaw and dry them first. Trim the ends for a clean look.
• 2½ tablespoons minced garlic – Fresh garlic brings bold flavor. You can use jarred minced garlic to save time. Garlic powder does not work well here.
• Oil for frying – Vegetable oil or canola oil works great. Peanut oil adds a mild nutty flavor. Avoid olive oil because it burns at high heat.
• ¼ teaspoon garlic salt – This seasoning combines garlic flavor with salt. Regular salt plus garlic powder can replace it. Use less salt since you can always add more.
• 1 teaspoon toasted sesame seeds (optional) – Sesame seeds add crunch and nutty flavor. Buy them already toasted or toast raw seeds in a dry pan. Skip them if you do not have any.
• ½ teaspoon Korean red pepper flakes (gochugaru) (optional) – These flakes bring mild heat and color. Regular red pepper flakes work but taste hotter. Leave them out for a milder dish.

Essential Kitchen Equipment

1. Wok or deep pan – Holds hot oil
2. Slotted spoon – Lifts beans safely
3. Paper towels – Drain extra oil
4. Cutting board – Prep garlic
5. Sharp knife – Clean cuts
6. Large plate – Hold cooked beans

How To Make Saltgrass Green Beans

Step 1 | Prepare the Green Beans

Wash the green beans well under cool water. Snap off the stem ends. Break each bean in half so they cook evenly. Spread the beans on plates or baking sheets. Let them dry fully. Dry beans help stop hot oil splashes and cook better.

Step 2 | Chop the Garlic

Peel the garlic cloves. Chop them into small pieces. Smaller pieces cook fast and give strong flavor. Keep the garlic close to the stove so it is ready to use.

Step 3 | Heat the Oil

Pour oil into a wok or deep pan until it reaches about half an inch deep. Heat the oil on medium-high heat. Place a bamboo utensil into the oil. When small bubbles form fast around it, the oil is ready.

Step 4 | Fry the Green Beans

Add green beans to the hot oil in small batches. Fry each batch for about one to two minutes. The skins will wrinkle slightly. Remove the beans using a slotted spoon. Shake gently to remove extra oil. Place them on paper towels. Repeat until all beans are fried.

Step 5 | Cook the Garlic

Carefully pour most of the oil into a heat-safe bowl. Leave a small amount of oil in the pan. Place the pan back on medium heat. Add the chopped garlic. Stir for about thirty seconds until the garlic turns light golden.

Step 6 | Combine and Season

Turn off the heat. Add the fried green beans back into the pan. Toss gently with the garlic. Sprinkle garlic salt over the beans. Toss again so the seasoning spreads evenly.

Step 7 | Add Toppings

Sprinkle toasted sesame seeds over the green beans. Add Korean red pepper flakes for mild heat. Toss lightly so the toppings coat the beans without breaking them.

Step 8 | Serve

Transfer the green beans to a serving plate. Serve warm as a side dish. The homemade Saltgrass Green Beans Recipe taste best right after cooking while the texture stays crisp.

Chef Notes & Tips

• Check Bean Dryness – Flick one drop of water into hot oil before adding beans. Violent splattering means wait longer for beans to dry.
• Batch Size Matters – Fry only one handful at a time. More beans drop oil temperature too much and create soggy results.
• Garlic Timing – Add garlic after removing most oil. Less oil means garlic cooks instead of deep fries and stays golden not burnt.
• Texture Preference – Fry longer for extra crispy beans. Pull earlier for tender-crisp texture. Test one bean before finishing whole batch.
• Spice Control – Start with less red pepper flakes. Taste and add more if wanted. Heat builds as dish sits.

What to Serve with Saltgrass-Style Green Beans

These green beans pair beautifully with grilled steak, roasted chicken, or seared salmon. The crispy texture contrasts nicely with tender proteins.

Serve them alongside mashed potatoes and dinner rolls for a complete steakhouse experience. Rice works wonderfully too since the garlicky coating adds flavor to plain grains.

For presentation, pile the beans high on a white serving platter. Sprinkle extra sesame seeds on top right before bringing the dish to the table.

Storage, Reheating, and Make-Ahead Tips

1. Make ahead: You can trim and wash the green beans a day early. Dry them well and keep them in a sealed container in the fridge.

2. Store Leftover: Keep leftover beans in a closed container in the refrigerator. They are best eaten within 2 days.

3. Best Methods for Reheating: The oven is best. Spread beans on a baking sheet at 350°F for 5-10 minutes until hot. You can also use a skillet over medium heat. The microwave will work but can make them soft.

Saltgrass Green Beans Recipe FAQs

1. How do I know when the oil is hot enough for frying?

Test the oil with one green bean. When you add it, it should immediately bubble and sizzle actively around it. If it just sits there, the oil is not hot enough. If it smokes, the oil is too hot.

2. Can I bake instead of fry these green beans?

Yes, for a lighter version, toss dry beans with oil and spread on a baking sheet. Bake at 425°F for 15-20 minutes, toss halfway. Add garlic and seasonings after. Texture differs – no deep fry crisp – but still tasty and healthier with less oil.

3. What’s the best way to cut green beans evenly?

Snap off stem ends and break beans in half or thirds for even cooking. Uniform size ensures they fry at the same rate and prevents overcooking or undercooking pieces.

4. Can I add more vegetables?

You can mix in bell peppers or thin carrot slices for extra color and crunch. Fry lightly to maintain crisp texture.

5. Why do my green beans turn out soggy instead of crispy?

Soggy green beans usually mean the oil wasn’t hot enough. When the oil is cool, the beans soak up oil instead of getting crispy. Frying too many at once can also drop the oil temperature. Always fry in small batches and make sure the beans are fully dry before frying.

6. Can I add a little soy sauce?

Yes, a splash of soy sauce can add umami flavor, but add it after frying to avoid making the beans soggy or overly salty.

This Saltgrass Green Beans Recipe is easy, flavorful, and fully customizable. It’s a comforting side with buttery, garlicky notes similar to classic casseroles. Try it and enjoy a simple, satisfying green bean dish at home.