Skillet Steak with Brussels Sprouts

Skillet Steak with Brussels Sprouts

Chef Ronnie Woo makes a light, savory steak meal with a side of Brussels sprouts.

5 col

Serves : 2-4
Prep time : 30-40 minutes
Cook time : 60-70 minutes
Difficulty : Easy

Ingredients for Brown Sugar Rib Eye
1 tablespoon of butter, room temperature
1 tablespoon of extra virgin olive oil
1 tablespoon of brown sugar
Freshly ground black pepper
Kosher salt
2 tablespoons of unsalted butter
2-3 sprigs of fresh rosemary
1½ pounds bone-in Rib Eye steak, thick cut
Fleur De Sel or any other gourmet finishing salt

You’ll Need
Large Cast Iron Skillet

Instructions for Steak

  1. Preheat the oven to 375 degrees F
  2. In a small mixing bowl, combine the butter, olive oil, brown sugar, 5-finger pinches of ground black pepper and kosher salt. Using a fork, mix into a paste. Rub the paste onto both sides of the steak
  3. Heat a cast iron skillet over medium-high heat. When skillet is hot, cook the steak for 3-4 minutes on each side, until a brown crust forms. Add the 2 tablespoons of butter and the sprigs of rosemary to the pan and baste the steak in the melting butter
  4. Transfer to the oven and cook for 5-10 more minutes
  5. Right before serving, sprinkle some gourmet finishing salt over the steak

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While Steak is cooking, begin prepping the Brussels sprouts

Ingredients for Brussels Sprouts
¼ cup of balsamic vinegar
½ pound of bacon, cut into pieces
4 cups of Brussels sprouts, quartered
Freshly ground black pepper
¾ cup of toasted pecans
2 ounces of goat cheese, crumbled

Instructions for Brussels Sprouts

  1. In a small saucepot over medium heat, cook the balsamic vinegar for about 10-15 minutes, until it reduces in half. Set aside
  2. In a large skillet over medium-high heat, cook the bacon lardons for 10 minutes, until crispy. Remove cooked bacon and discard half of the bacon fat, leaving the other half in the skillet
  3. Stir in the Brussels sprouts along with a 5-finger pinch of ground black pepper and cook for 10-12 minutes, until golden brown
  4. Stir in the cooked bacon, toasted pecans, and reduced balsamic and cook for 3 more minutes

Transfer to a serving bowl and top with the goat cheese

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