Name: Garlic Butter Steak with Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 steaks (ribeye, sirloin, New York strip, or filet); Salt and black pepper, to taste; 1 tbsp olive oil; 2 tbsp butter; 2 garlic cloves, smashed or minced; Fresh thyme or rosemary (optional); 1 lb fresh Brussels sprouts, trimmed and halved; 1 1/2 tbsp olive oil; Salt and pepper, to taste; 1/2 tsp garlic powder or 1 minced garlic clove (optional); 1 tbsp lemon juice or balsamic vinegar (for finishing)

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Garlic Butter Steak with Roasted Brussels Sprouts is a hearty, satisfying meal that brings together juicy, pan-seared steak and caramelized, crispy Brussels sprouts—all finished with a rich, garlicky butter sauce. It’s the kind of dish I make when I want something bold and comforting that feels like a steakhouse dinner at home.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and packed with flavor. The steak cooks quickly in a hot pan and gets spooned with melted garlic butter for richness, while the Brussels sprouts roast in the oven until they’re tender inside and crisp on the edges. Everything comes together with minimal prep and delivers maximum satisfaction—perfect for weeknights or date nights. Garlic Butter Steak with Roasted Brussels Sprouts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

Steak (ribeye, sirloin, New York strip, or filet)
Salt and black pepper
Olive oil
Butter
Garlic cloves, smashed or minced
Fresh thyme or rosemary (optional)

For the Brussels sprouts:

Fresh Brussels sprouts, trimmed and halved
Olive oil
Salt and pepper
Garlic powder or crushed garlic (optional)
Lemon juice or balsamic vinegar (for finishing)

Directions

Roast the Brussels sprouts: I preheat the oven to 425°F (220°C). I toss the halved sprouts with olive oil, salt, pepper, and garlic powder, then spread them cut-side down on a baking sheet. I roast for 20–25 minutes, flipping halfway through, until golden and crisp on the edges.
Prep the steak: While the sprouts roast, I season both sides of the steak generously with salt and pepper. I let it sit at room temperature for 15–20 minutes to ensure even cooking.
Sear the steak: I heat a cast-iron or heavy skillet over medium-high heat. I add a splash of olive oil, then sear the steak for 3–4 minutes per side (depending on thickness and desired doneness).
Add garlic butter: In the last 2 minutes of cooking, I lower the heat slightly, add butter, smashed garlic, and fresh herbs to the pan. I tilt the pan and spoon the melted butter over the steak repeatedly to infuse it with flavor.
I transfer the steak to a plate and let it rest for 5–10 minutes before slicing.
I serve the steak with the roasted Brussels sprouts and a drizzle of any extra garlic butter from the pan.

Servings and timing

This recipe serves 2.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I add a splash of soy sauce or Worcestershire to the butter for a savory kick.
I toss the Brussels sprouts with Parmesan cheese after roasting.
I add red pepper flakes for a little heat in the butter sauce.
I swap Brussels sprouts for roasted broccoli, green beans, or asparagus.
I top the finished steak with crumbled blue cheese for an extra indulgent finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat the steak, I gently warm it in a skillet over low heat or slice it and add it to a stir-fry or salad. The Brussels sprouts reheat well in the oven at 375°F (190°C) for 10 minutes to regain some crispness. Garlic Butter Steak with Roasted Brussels Sprouts

FAQs

What’s the best cut of steak for this recipe?

I like using ribeye for its marbling and flavor, but sirloin and strip steaks work great too. Thinner steaks cook faster and are easier for weeknights.

Can I make this recipe with frozen Brussels sprouts?

Fresh sprouts are best for roasting, but if I only have frozen, I thaw and dry them first, then roast at a high temp to encourage browning.

How do I know when the steak is done?

I use a meat thermometer for accuracy:

Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

Can I make the garlic butter ahead of time?

Yes, I mix softened butter with garlic and herbs and keep it in the fridge. It’s great on steak, vegetables, or bread.

Do I have to rest the steak after cooking?

Yes. I always let the steak rest so the juices redistribute, keeping it juicy and flavorful.

Conclusion

Garlic Butter Steak with Roasted Brussels Sprouts is my go-to when I want a meal that’s easy to make but tastes like something special. The savory garlic butter, perfectly seared steak, and crispy sprouts all come together in under an hour—and I never get tired of how satisfying it is. Whether I’m cooking for someone or just treating myself, this dish never disappoints.

Garlic Butter Steak with Roasted Brussels Sprouts

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Author: lina
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Category: Main Course
Method: Stovetop & Roasting
Cuisine: American

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Description

Garlic Butter Steak with Roasted Brussels Sprouts is a savory, satisfying dish featuring juicy pan-seared steak and crispy, caramelized Brussels sprouts, all enhanced with a rich garlic butter sauce for a steakhouse-worthy meal at home.

Ingredients

2 steaks (ribeye, sirloin, New York strip, or filet)
Salt and black pepper, to taste
1 tbsp olive oil
2 tbsp butter
2 garlic cloves, smashed or minced
Fresh thyme or rosemary (optional)
1 lb fresh Brussels sprouts, trimmed and halved
1 1/2 tbsp olive oil
Salt and pepper, to taste
1/2 tsp garlic powder or 1 minced garlic clove (optional)
1 tbsp lemon juice or balsamic vinegar (for finishing)

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Instructions

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread cut-side down on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp.
While sprouts roast, season steaks with salt and pepper. Let sit at room temperature for 15–20 minutes.
Heat a skillet over medium-high heat. Add olive oil and sear steaks 3–4 minutes per side for desired doneness.
In the last 2 minutes of cooking, lower heat, add butter, garlic, and herbs. Spoon melted garlic butter over steaks repeatedly.
Transfer steaks to a plate to rest for 5–10 minutes.
Serve sliced steak with roasted Brussels sprouts and a drizzle of garlic butter from the pan.