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Recipe: Perfect Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes

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Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes. Great recipe for Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes. This is one my favorite dishes everything just pairs so well. Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes.

Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes It's a classic for a reason. ADD Brussels sprouts and potato wedges to the remaining shallot mixture. Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is something which I have loved my whole life. You can cook Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes

  1. Prepare 1 of Ribeye cut steak.
  2. It's 1 teaspoon of salt, pepper and rosemary.
  3. You need 1/4 lb of Brussel sprouts.
  4. You need 1 tablespoon of honey.
  5. You need 1 of corn (cut kernels off the cob).
  6. You need 2 of large potatoes.
  7. You need 1/2 cup of milk and sharp cheddar cheese.
  8. It's 2 tablespoon of butter.

To get started with this recipe, we have to prepare a few components. Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes.. Perfect Bone In Rib Eye Steak. In a small bowl, combine Parmesan, rosemary, garlic powder, and red pepper flakes.

Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes step by step

  1. Boil potatoes for about 30mins. Peel potatoes and mix in with milk and 1 tablespoon of butter. Top off with cheese and put in oven on 400 for 30mins.
  2. Toss Brussels sprouts corn and honey. Cook for 10-15 on medium heat.
  3. Season steak with salt pepper and rosemary. In a hot skillet add steak with 1 tablespoon of butter. Cook to desire. Enjoy!.

In a large bowl, toss brussels sprouts with oil and season with salt and pepper. Arrange in an even layer on two. Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Place potatoes into a large pot and cover with salted water; bring to a boil. Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices.

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