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Prepare to indulge in a culinary experience that tantalizes the taste buds with the Sizzling Garlic Butter Steak accompanied by perfectly roasted Brussels sprouts and sweet potatoes. This dish is not just a meal; it’s a celebration of flavors that seamlessly blend the richness of ribeye steak with the vibrant, earthy notes of seasonal vegetables. Whether you’re planning a cozy dinner for two or a gathering with friends and family, this savory creation is sure to leave a lasting impression.
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Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes (or Butternut Squash)

Experience a delightful culinary journey with Sizzling Garlic Butter Steak paired with roasted Brussels sprouts and sweet potatoes. This dish features mouthwatering ribeye steak, known for its rich flavor, complemented by nutritious Brussels sprouts and the sweetness of vibrant sweet potatoes. Follow our step-by-step guide to create a flavorful, satisfying meal that's perfect for any occasion. Impress your friends and family with this delicious recipe! #GarlicButterSteak #BrusselsSprouts #SweetPotatoes #DinnerInspiration #CulinaryAdventure #HealthyEating

Ingredients

2 ribeye steaks (about 1 inch thick)

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

4 garlic cloves, minced

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

Salt and pepper, to taste

1 pound Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed (or 1 medium butternut squash, peeled and diced)

1 teaspoon paprika

1 tablespoon honey (optional)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to roast the Brussels sprouts and sweet potatoes.

    Prepare Vegetables: In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes (or butternut squash). Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and paprika. Toss to coat evenly.

      Roast Vegetables: Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, tossing halfway through for even cooking.

        Cook the Steak: While the vegetables are roasting, season the ribeye steaks with salt and pepper on both sides.

          Heat the Pan: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil.

            Sear the Steak: Once the oil is hot, add the steaks to the skillet. Sear for 4-5 minutes on each side (or to your desired doneness). For medium-rare, aim for an internal temperature of 130°F (54°C).

              Add Garlic Butter: When the steak is almost done, add 2 tablespoons of butter, minced garlic, rosemary, and thyme to the skillet. Tilt the pan and use a spoon to baste the steak with the melted garlic butter for additional flavor.

                Rest the Steak: Remove the steaks from the skillet and let them rest for about 5 minutes to allow the juices to redistribute.

                  Finish the Veggies: Drizzle the roasted Brussels sprouts and sweet potatoes with honey (if using) for a touch of sweetness and toss again.

                    Plate it Up: Slice the rested steak against the grain and serve it alongside the roasted vegetables. Spoon any remaining garlic butter from the skillet over the steak and garnish with fresh parsley.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2