Name: Ribeye with Spicy "Cowboy" Butter, Butternut Squash & Brussels Sprouts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; 1 ½ small butternut squash; 3 cloves garlic; 1 ½ lemons; 1.02 kg ribeye steak; 2 shallots; black pepper; butter, unsalted; cayenne pepper; Dijon mustard; parsley flakes; salt; smoked paprika

Ribeye with Spicy "Cowboy" Butter, Butternut Squash & Brussels SproutsRibeye with Spicy "Cowboy" Butter, Butternut Squash & Brussels Sprouts — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

1 ½ small butternut squash

3 cloves garlic

1 ½ lemons

1.02 kg ribeye steak

2 shallots

black pepper

butter, unsalted

cayenne pepper

Dijon mustard

parsley flakes

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice. Divide between two baking sheet pans.

Trim and halve Brussels sprouts lengthwise. Add to the baking sheets with the squash.

Zest lemons into a small bowl (set aside for later use). Juice lemons over the veggies, then season with salt and pepper; toss to combine and spread out in an even layer.

Cut butter into small pieces and sprinkle over the veggies.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until the veggies are fork-tender, about 25 minutes. Remove from oven.

Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with butter. Working in batches if necessary, add steak and grill until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes.

While the steak is cooking, peel and mince shallots and garlic. Add both to the bowl with the lemon zest.

Cut additional butter into small pieces and add to the bowl along with Dijon and spices. Mash with the back of a spoon to combine the "cowboy" butter.

Thinly slice steak against the grain.

To serve, divide steak and veggies between plates. Top steak with cowboy butter and enjoy!

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