Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rosemary ribeye steak w/ brussels sprouts and cheesy whipped potatoes. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook rosemary ribeye steak w/ brussels sprouts and cheesy whipped potatoes using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes:
- Get 1 Ribeye cut steak
- Prepare 1 teaspoon salt, pepper and rosemary
- Make ready 1/4 lb Brussel sprouts
- Make ready 1 tablespoon honey
- Prepare 1 corn (cut kernels off the cob)
- Get 2 large potatoes
- Take 1/2 cup milk and sharp cheddar cheese
- Take 2 tablespoon butter
Vegetables or Salad- Some vegetables are a nice side with a rich ribeye. Try asparagus, broccoli salad, air fryer brussels sprouts or spinach salad. Rice- As an alternative to potatoes, try brown rice or quinoa fried rice. Cut potatoes in long wedges; cut wedges in half.
Steps to make Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes:
- 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
- Toss Brussels sprouts corn and honey. Cook for 10-15 on medium heat
- Season steak with salt pepper and rosemary. In a hot skillet add steak with 1 tablespoon of butter. Cook to desire. Enjoy!
Meanwhile, season pork with remaining ¾ tsp salt and remaining ¼ tsp pepper. Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency. Pour the olive oil all over the sprouts and potatoes and sprinkle evenly with the herbs and spices.
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