Ribeye Steak and Sautéed Brussels Sprouts for Two

CategoryDifficultyBeginner
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 ribeye steak, boneless, cut 1 inch thick (about 12-14 oz)
 ¾ lb Brussels sprouts, quartered
 1 tsp olive oil
 ½ tsp pepper, divided
 2 tsp chopped fresh parsley
 ¾ tsp adobo all-purpose seasoning
 ¼ cup shredded Manchego cheese
 1 tbsp fresh lemon juice
1

Toss Brussels sprouts with oil and 1/4 teaspoon pepper; set aside. Combine parsley, adobo seasoning, and remaining 1/4 teaspoon pepper; press evenly onto beef Steak.

2

Heat large nonstick skillet over medium heat until hot. Place steak in skillet; place Brussels sprouts around steak. Cook steak 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning steak and stirring sprouts occasionally. Remove steak from skillet; keep warm.

3

Cover skillet and continue cooking sprouts 3 to 5 minutes or until crisp-tender. Add cheese and lemon juice to skillet; toss to coat. Season with salt, as desired. Carve steak into slices; serve with Brussels sprouts.

Ingredients

 1 ribeye steak, boneless, cut 1 inch thick (about 12-14 oz)
 ¾ lb Brussels sprouts, quartered
 1 tsp olive oil
 ½ tsp pepper, divided
 2 tsp chopped fresh parsley
 ¾ tsp adobo all-purpose seasoning
 ¼ cup shredded Manchego cheese
 1 tbsp fresh lemon juice

Directions

1

Toss Brussels sprouts with oil and 1/4 teaspoon pepper; set aside. Combine parsley, adobo seasoning, and remaining 1/4 teaspoon pepper; press evenly onto beef Steak.

2

Heat large nonstick skillet over medium heat until hot. Place steak in skillet; place Brussels sprouts around steak. Cook steak 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning steak and stirring sprouts occasionally. Remove steak from skillet; keep warm.

3

Cover skillet and continue cooking sprouts 3 to 5 minutes or until crisp-tender. Add cheese and lemon juice to skillet; toss to coat. Season with salt, as desired. Carve steak into slices; serve with Brussels sprouts.

Ribeye Steak and Sautéed Brussels Sprouts for Two
IngredientsDirections

Recipe and photography courtesy of the National Cattlemen’s Beef Association.