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Pan-seared garlic butter steak served with roasted Brussels sprouts and butternut squash on a plate.

Garlic Butter Steak with Brussels Sprouts and Butternut Squash

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 780
Ingredients Method

Ingredients
  

  • 2 (8 oz) Ribeye or Sirloin steaks, room temperature
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb Butternut squash, peeled and cut into 1/2-inch cubes
  • 3 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter
  • 4 cloves Garlic , minced
  • 1 tsp Fresh rosemary, finely chopped
  • 1 tsp Fresh thyme leaves
  • 1.5 tsp Kosher salt, divided
  • 1 tsp Coarse black pepper, divided

Method
 

  1. Preheat oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the halved Brussels sprouts and cubed butternut squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper.
  3. Spread the vegetables in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and browned at the edges.
  4. Pat steaks dry with paper towels and season both sides generously with remaining salt and pepper.
  5. Heat a heavy cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil until the oil begins to smoke slightly.
  6. Place steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or until desired internal temperature is reached.
  7. Reduce heat to medium and add the butter, minced garlic, rosemary, and thyme to the skillet.
  8. Tilt the pan and use a large spoon to continuously baste the steaks with the foaming garlic butter for 2 minutes.
  9. Remove steaks from the skillet and allow to rest on a warm plate for 5-7 minutes.
  10. Serve the steaks alongside the roasted vegetables, drizzling remaining garlic butter from the pan over the meat and vegetables.