cast iron ribeye with roasted brussel sprouts

ingredients:

steak:

1 ribeye steak from The Butcher’s Market, brought to room temperature

salt and pepper, to taste

1 tbsp of olive oil

3 tbsps of butter

2 cloves of garlic

2 sprigs of thyme

2 sprigs of rosemary

brussel sprouts:

1 lb of brussel sprouts with bacon from The Butcher’s Market

salt and pepper, to taste

Supplies:

cast iron pan

instant read meat thermometer 

aluminum foil lined sheet pan

non-stick spray

Directions:

to make the steak: heat a cast iron pan over medium-high heat. while the pan heats up, pat dry the steak with a paper towel, then season generously with salt and pepper on all sides. once the pan in is hot, add the olive oil to the pan and swirl around. lay the ribeye into the cast iron pan, and sear on the first side for about 2 minutes  (you may need to turn the stove fan on if the pan begins to smoke), then add the butter, garlic and thyme to the pan and bast the melted butter, garlic and thyme over the top of the steak. once the steak is seared on the first side with a brown crust, flip it over and continue to bast with the butter, garlic, and herbs. continue to bast the steak until it is cooked to your liking. once cooked, allow the steak to rest for at least 5 minutes before slicing. 

⁃                for medium steak (pictured) cook until 145 degrees

⁃                for medium well steak, cook until 150 degrees

to make the brussel sprouts: preheat your oven to 425 degrees. while the oven preheats, spray an aluminum foil lined sheet pan with non-stick spray and lay the brussel sprouts out in a single layer. once the oven is heated, roast the brussels for 25 minutes or until crispy. once out the oven, season immediately with salt and pepper to taste.