Garlic–Rosemary Ribeye with Roasted Brussels Sprouts
Nutritional Information
A satisfying, whole-food keto dinner: grass-fed ribeye seared to preference and paired with roasted Brussels sprouts. No added oils — steak fat renders to roast the veg.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 lb ribeye steak (about 2 x 8 oz)
- 12 ozs Brussels sprouts, trimmed and halved
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- To taste sea salt and black pepper
Bring ribeye to room temperature, pat dry, and season generously with salt and pepper.
Preheat oven to 425°F (220°C). Arrange halved Brussels sprouts and smashed garlic on a baking sheet; season with salt and nestle rosemary sprigs among them.
Place seasoned steaks in a hot cast-iron skillet over high heat. Sear 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a warm place to rest.
Meanwhile roast Brussels sprouts in the oven 12–15 minutes. If skillet has steak drippings, briefly toss sprouts in the pan after roasting to coat using the rendered fat.
Serve ribeye sliced alongside roasted Brussels sprouts.
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