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)
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.
Notes
- Add soy sauce or Worcestershire to butter for extra umami.
- Top sprouts with Parmesan after roasting for added flavor.
- Swap sprouts with broccoli, green beans, or asparagus.
- Add red pepper flakes for a spicy kick in the butter.
- Rest steak after cooking to keep it juicy and tender.
Nutrition
- Serving Size: 1 steak with Brussels sprouts
- Calories: 540
- Sugar: 4g
- Sodium: 360mg
- Fat: 37g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 115mg
