Seared Ribeye with Garlic‑Roasted Brussels Sprouts
Nutritional Information
Pan-seared ribeye and oven-roasted Brussels sprouts flavored only with garlic and salt — whole-food fats come from the meat itself.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs ribeye steak
- 10 5/8 ozs Brussels sprouts, halved
- 2 cloves garlic, sliced
- To taste sea salt and black pepper
Preheat oven to 200°C (400°F). Toss halved Brussels sprouts with sliced garlic and a pinch of salt on a baking sheet; roast 20–25 minutes until caramelized.
Bring steak to room temperature, season, then sear in a hot pan (use pan dry — steak fat will render) 3–4 minutes per side for medium depending on thickness.
Rest steak 5 minutes, slice against the grain and serve alongside the roasted sprouts.
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