The Recipes

Ribeye Steak with Brussels Sprouts

What a perfect close to (fingers crossed) the winter season!  I tend to crave roasted and hearty meat dishes in the winter and not so much as the weather warms.  Give it a go... and make it for someone special:)

Ribeye Steak with Brussels Sprouts

Serves: 1     Time: 25 minutes-ish     Difficulty: Not. At. All.


 - 1 ribeye steak - mine was about 4 oz., but buy enough to satisfy you

 - 8 Brussels sprouts

- 1/4 c. dried cherries or cranberries

- 1/4 c. wine or warm water

 - 1 T. Dijon mustard

 - 1 T. vinegar of your choosing

 - salt, pepper, olive oil


Make sure your steak is room temperature.  Season it liberally with salt and pepper.

Heat a pan on the stove and drizzle in a T. of olive oil.  Add the steak.  Cook it for 4-6 minutes per side for medium rare.  Use a meat thermometer if your unsure!

While the steak cooks, halve the Brussels sprouts.  Set the dried fruit to reconstitute in the wine or warm water.

Remove the steak from the pan and set it aside.  Add the Brussels sprouts and season them with salt and pepper.  Let them cook and char.

Meanwhile, whisk together the Dijon and vinegar.  Slowly whisk in 1-2 T. of olive oil.  Season with salt and pepper.  Note: vinaigrettes can dress warm dishes and proteins as well as salads.

Toss the Brussels sprouts and cranberries in the vinaigrette.

Once the steak has rested for 10 minutes, slice it and plate it with the Brussels sprouts.