Best Idea to Serving 5-Star Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes
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To cook an unforgettable Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes, here are the components needed:
- Use 1 of Ribeye cut steak.
- Provide 1 teaspoon of salt, pepper and rosemary.
- Get 1/4 lb of Brussel sprouts.
- Take 1 tablespoon of honey.
- You need 1 of corn (cut kernels off the cob).
- Get 2 of large potatoes.
- Provide 1/2 cup of milk and sharp cheddar cheese.
- Take 2 tablespoon of butter.
After preparing the components, now you are ready to prepare your appetizing Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes by following the guidances on this section:
- 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!.
Hardly anything, if you ask me. We love them, I make them often, we have them as a side dish or we have. Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels.
Recipe : Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes
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