Ribeye Steak and Sautéed Brussels Sprout Skillet Dinner for Two
A meal that’s sure to impress. Tender, delicious Ribeye Steak takes center stage in this flavorful dish that's made for two.
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Total Time: 35 min
Ingredients:
- 1 beef Ribeye Steak Boneless, cut 1 inch thick (about 12 to 14 ounces)
- 3/4 pound Brussels sprouts, quartered
- 1 teaspoon olive oil
- 1/2 teaspoon pepper, divided
- 2 teaspoons chopped fresh parsley
- 3/4 teaspoon adobo all-purpose seasoning
- 1/4 cup shredded Manchego cheese
- 1 tablespoon fresh lemon juice
Cooking:
- 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.
- 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.
- 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.
Butcher Counter
Ribeye Steak Rib Primal
This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
