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There's something irresistibly comforting about a hearty meal after a long day, and few dishes encapsulate this feeling quite like Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes. This dish combines the rich flavors of a perfectly cooked ribeye steak with the earthy notes of roasted Brussels sprouts and the sweetness of caramelized sweet potatoes, creating a symphony of tastes that is both satisfying and sophisticated. Whether you're winding down after a busy week or hosting friends for a special gathering, this recipe promises to impress and delight.

Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes (or Butternut Squash)

Indulge in this flavorful Garlic Butter Steak with Brussels Sprouts and Sweet Potatoes! This easy recipe starts with perfectly roasted Brussels sprouts and sweet potatoes that caramelize beautifully in the oven. Meanwhile, juicy ribeye steaks are seared and basted in a rich garlic butter sauce with fresh thyme. Ready in just 40 minutes, this dish is both comforting and easy to make, perfect for a cozy dinner. Don't forget to garnish with fresh parsley for that extra touch!
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Ingredients
  

2 ribeye steaks (1 inch thick)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 pound Brussels sprouts, trimmed and halved

2 medium sweet potatoes or 1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper to taste

Optional: Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Vegetables: Preheat your oven to 400°F (200°C). Toss the Brussels sprouts and sweet potatoes (or butternut squash) in a large bowl with olive oil, salt, and pepper until well coated. Spread them evenly on a baking sheet.

    Roast the Vegetables: Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.

      Cook the Steaks: While the vegetables are roasting, heat a skillet over medium-high heat. Season the ribeye steaks generously with salt and pepper.

        Sear the Steaks: Add 2 tablespoons of butter to the skillet. Once melted and sizzling, add the steaks. Sear for about 4-5 minutes on each side for medium-rare (adjust time based on your preferred doneness).

          Add Garlic and Thyme: During the last minute of cooking, add the minced garlic and thyme to the skillet. Use a spoon to baste the steaks with the melted garlic butter while they finish cooking.

            Rest the Steaks: Remove the steaks from the skillet and let them rest for about 5 minutes to ensure they are juicy.

              Serve: Plate the roasted Brussels sprouts and sweet potatoes (or butternut squash) and top with the juicy garlic butter steak. Drizzle any remaining garlic butter from the skillet over the top. Garnish with chopped parsley if desired.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2