A visit to my neighbor’s garden left me amazed by tall stalks of brussel sprouts, with little nuggets of goodness nestled between large leaves. They invited me to take some home, and that was an offer I couldn’t resist. I popped off a handful of the little gems and set off to find the perfect use. What goes better with sprouts than a nice juicy steak?
My uncle told me about the perfect way to cook a steak. I was skeptical when I heard it, but I gave it a try and immediately wondered why I had ever cooked steak any other way. It was without a doubt steak, perfected.
Roasted Brussels Sprouts with Mushrooms & Steak, perfected
- 2 c Brussel sprouts, halved
- 1/4 onion, thinly sliced
- 1 Tbsp butter
- 1 Tbsp oil
- 2 c sliced mushrooms
- 1 tsp rosemary, minced
- Salt & pepper
In a large cast iron pan, heat the butter and oil over high heat. Once hot, add the Brussel sprouts and onions. Allow the sprouts to brown and caramelize for about 5 minutes, then add the mushrooms and rosemary. Sprinkle with salt & pepper, about 1/2 tsp each. Allow the mushrooms to brown while stirring. Remove from pan and set aside for serving.
This steak is so easy and results in perfectly medium steaks every time. Don’t let the oven scare you. It’s amazing.
- One large rib eye steak
- Salt & pepper
- Rosemary, minced
- 2 Tbsp butter
- Maldonado sea salt
- 1/4 onion, very thinly sliced
- 1 c canola oil
Cook steak at 275 degrees on a rack in the oven for 45 minutes. Meanwhile, in a small pot heat up the canola oil, and add the onion slices. Fry the onions until very brown and crispy. Remove to a paper town to drain.
In the same pan as the sprouts, heat over high heat until very hot. Add the butter and rosemary, and then the steak. Tilt the pan and with a spoon, scoop the butter over the steak for about one minute. Then flip the steak and repeat for another minute. Remove steak to. Cutting board and allow to rest for 5 minutes before slicing. Serve over sprouts and sprinkle with 1 tsp Maldon sea salt.