Pan-Seared Ribeye Steaks w/ Bacon and Brussels Sprout Hash

• Share
• Bookmark
• Print
• Email

This recipe is a combination of two ButcherBox recipes: “Perfect Pan Seared Ribeye Steak” and “Pan-Seared Top Sirloin Steaks with Bacon and Brussels Sprout Hash.”

It serves 2-4 people and takes about an hour to make.

Ingredients

Ribeye Steaks

• 2 pkg ButcherBox Ribeye Steak
• 1 tsp kosher salt
• 1 tsp black pepper
• 3 cloves garlic slice, medium thickness
• 1 Tbsp butter
• 1 Tbsp avocado oil

Bacon and Brussels Sprout Hash

• 1 pkg ButcherBox Bacon diced
• 4 c brussels sprouts cleaned and halved
• 1 large russet potato peeled, medium dice
• 1 Tbsp kosher salt
• 1 large white onion medium dice
• 2 c baby bella mushrooms quartered
• 4 Tbsp white vinegar
• 1 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 3 Tbsp clarified butter

Instructions

1. Place frozen packaged steak in a bowl of cool running water for 15 minutes or until defrosted.
2. Place potatoes and 1 Tbsp kosher salt in pot. Fill pot with cold water, 1 inch above potatoes and place on medium heat. Once potatoes come to a simmer, remove from heat and drain.
3. Preheat (steak) pan on medium-high heat.
4. Season steak with salt and pepper.
5. Add oil to hot pan and sear steak on one side for 2-3 minutes.
6. Flip steak over and sear for 1 minute.
7. Add garlic and butter to pan. Wait for butter to melt and foam, then spoon over steak for 1 minute.
8. Let steak cook until desired temperature is reached, flipping every minute or so. (Remove steaks from pan.)
9. Let steak rest for 5-8 minutes before slicing.
10. 6 minute total time will give you a nice medium rare for grass-fed ribeyes less than ¾ of an inch thick.
11. Add 1 Tbsp clarified butter to (steak) pan. Add bacon, half of the onions and half of the mushrooms, and saute 3 minutes. Add half of the brussels sprouts and let sit in pan one minute before moving. Saute until sprouts turn bright green. Add half potatoes and half vinegar and saute until liquid is gone. Set vegetables aside and repeat process for remaining vegetables.
12. Toss entire vegetable mix with smoked paprika.
13. Enjoy!

Critique

This recipe received 5/5 Snowflakes! It did not take long to make and tasted great! Since the ribeye (while it was being cooked) soaked in the butter and was coated with it, the meat came out tender with a deliciously creamy-salty taste. The Bacon and Brussels Sprout Hash also turned out really well. The vegetables and bacon bits were sauteed in the drippings of the steak pan, creating a healthy and savory side to go with our steaks! I definitely recommend giving this recipe a try!