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Pan-Seared Garlic Butter Steak with Rosemary Roasted Potatoes and Balsamic Glazed Brussels Sprouts

Pan-Seared Garlic Butter Steak with Rosemary Roasted Potatoes and Balsamic Glazed Brussels Sprouts

Dinner
Prep Time
20min
Cook Time
45min
Servings
4
Calories
685
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Chef's Note

For the perfect medium-rare steak, use a meat thermometer to check for an internal temperature of 130-135°F. The steak will continue cooking slightly during the rest period. Make sure your pan is extremely hot before adding the steaks to achieve that perfect sear.

Tags
steak
high-protein
dinner
beef
Brussels sprouts
potatoes
garlic butter
roasted vegetables
pan-seared
weeknight dinner
Ingredients

  • 4 (8 oz each) ribeye steaks (1-inch thick)

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 4 tablespoons unsalted butter

  • 6 cloves garlic cloves

  • 4 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 1.5 pounds baby potatoes

  • 3 tablespoons olive oil

  • 1 pound Brussels sprouts

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 2 tablespoons vegetable oil

Instructions
  • 1

    Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides with 1½ teaspoons kosher salt and ¾ teaspoon black pepper.

  • 2

    Preheat oven to 425°F (220°C).

  • 3

    Wash and halve the baby potatoes. Place in a large bowl and toss with 2 tablespoons olive oil, 2 minced garlic cloves, 2 sprigs of chopped rosemary leaves, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.

  • 4

    Spread potatoes on a baking sheet in a single layer, cut side down. Roast for 25-30 minutes until golden and crispy, turning halfway through.

  • 5

    While potatoes are roasting, wash and trim Brussels sprouts, then cut in half lengthwise. In a bowl, toss with 1 tablespoon olive oil and a pinch of salt and pepper.

  • 6

    In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to create the glaze.

  • 7

    Heat a large cast-iron skillet over medium-high heat. Add Brussels sprouts cut side down and cook undisturbed for 4-5 minutes until caramelized. Toss and continue cooking for 3-4 minutes until tender-crisp.

  • 8

    Reduce heat to medium-low, add the balsamic glaze to the Brussels sprouts, and cook for 2-3 minutes until the glaze reduces and coats the sprouts. Transfer to a serving dish and cover to keep warm.

  • 9

    For the steaks, heat 2 tablespoons vegetable oil in a large cast-iron skillet over high heat until just smoking.

  • 10

    Carefully place steaks in the hot skillet and sear for 4 minutes without moving to develop a crust. Flip and sear for another 3-4 minutes for medium-rare (internal temperature 130-135°F).

  • 11

    Reduce heat to medium. Add 4 tablespoons butter, 4 whole garlic cloves (smashed), and remaining rosemary and thyme sprigs to the pan. As butter melts, tilt the pan slightly and spoon the herb-infused butter over the steaks continuously for 1-2 minutes.

  • 12

    Transfer steaks to a cutting board and let rest for 5-10 minutes. Keep the garlic butter in the pan.

  • 13

    Slice steaks against the grain and arrange on plates. Drizzle with the reserved garlic butter from the pan.

  • 14

    Serve the steaks with rosemary roasted potatoes and balsamic glazed Brussels sprouts.

Nutrition Information (per serving)
685
Calories
42g
Protein
34g
Carbs
45g
Fat
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