Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rosemary ribeye steak w/ brussels sprouts and cheesy whipped potatoes. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this 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:
- Take 1 Ribeye cut steak
- Take 1 teaspoon salt, pepper and rosemary
- Make ready 1/4 lb Brussel sprouts
- Get 1 tablespoon honey
- Get 1 corn (cut kernels off the cob)
- Get 2 large potatoes
- Prepare 1/2 cup milk and sharp cheddar cheese
- Take 2 tablespoon butter
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.. Perfect Bone In Rib Eye Steak.
Instructions 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!
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. In a large bowl, toss brussels sprouts with oil and season with salt and pepper. Arrange in an even layer on two.
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