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Introduction

There’s something magical about the scent of garlic sizzling in butter that instantly makes any kitchen feel like home. I first stumbled across this recipe while looking for ways to elevate simple weeknight dinners. As soon as I took my first bite of Garlic Butter Steak with Brussels Sprouts and Butternut Squash, I was hooked. The combination of juicy steak, the nuttiness of Brussels sprouts, and the sweet balance of butternut squash created a symphony of flavors that danced on my palate. This dish is not just about the taste; it’s a cherished meal, one that brings my family together around the table, forging memories one bite at a time.

Why It’s a Reader Favorite

This recipe is a crowd-pleaser for several reasons. Not only does it deliver rich flavors and satisfying textures, but it also comes together relatively quickly, making it perfect for busy weeknights or impressing guests on the weekend. With this dish, you’re getting the succulent protein of steak combined with the wholesome goodness of vegetables, offering a well-rounded, nourishing meal. Plus, it’s simple to prepare, making it ideal for both novice cooks and seasoned chefs. You won’t just love the delicious outcome; you’ll appreciate how the components come together to create something truly special.

What You’ll Need

For the Steak

2 ribeye steaks (1-inch thick, or your preferred cut)
3 tablespoons unsalted butter
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste

For the Vegetables

2 cups Brussels sprouts, halved
2 cups butternut squash, diced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper, to taste

Optional Garnish

Fresh parsley, chopped
Lemon wedges for serving

Tip: For the best flavor, use fresh garlic and high-quality butter. If you’re short on time, pre-cut butternut squash can be found in most grocery stores.

How to make Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Prep the Oven: Preheat your oven to 400°F (200°C). This will ensure the veggies cook evenly.
Prepare the Vegetables: In a large bowl, toss the halved Brussels sprouts and diced butternut squash with olive oil, thyme, salt, and pepper. Spread them evenly on a baking sheet.
Roast the Veggies: Place the baking sheet in the preheated oven and roast for about 20–25 minutes, or until golden brown and fork-tender, giving them a gentle toss halfway through for even cooking.
Cook the Steaks: While the veggies are roasting, heat a large oven-safe skillet over medium-high heat. Once hot, season both sides of the ribeye steaks with salt and pepper.
Sear the Steaks: Add 1 tablespoon of butter to the skillet and, when melted, add the steaks. Sear for about 4–5 minutes on each side for medium-rare, or adjust based on your preferred doneness level.
Add Garlic Butter: In the last minute of cooking, add the minced garlic and the remaining butter to the pan, spooning the melted butter over the steaks to baste them and enhance flavor.
Finish Cooking: Transfer the skillet to the oven alongside the vegetables and bake for an additional 5–7 minutes. Remove when the steak reaches your desired level of doneness.
Serve and Enjoy: Let the steaks rest for about 5 minutes before slicing. Serve hot alongside the roasted Brussels sprouts and butternut squash. Garnish with fresh parsley and lemon wedges if you like!

Recipe Tips and Tweaks

Use Different Cuts: If ribeye is not available, feel free to substitute with sirloin or filet mignon.
Add More Veggies: Experiment with other vegetables such as carrots or sweet potatoes for a colorful medley.
Herb Variations: Fresh herbs like rosemary or sage can be substituted for thyme for a different flavor profile.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply cover and warm in the oven.

Best Ways to Serve

Pair this Garlic Butter Steak with a glass of red wine like Cabernet Sauvignon to really elevate the meal. A simple green salad with a light vinaigrette can add a refreshing touch to the plate. For serving, arrange the sliced steak on a large platter with the veggies surrounding it, creating a beautiful presentation that is sure to impress.

Common Questions

Can I make this recipe ahead of time? Yes, you can prepare the vegetables a few hours in advance and store them in the fridge until you’re ready to roast them.
Can I freeze the leftovers? Absolutely! Store the leftovers in freezer-safe containers for up to 2 months. Just thaw and reheat when needed.
What can I use instead of ribeye? Sirloin, filet mignon, or even chicken breast can be great options if you prefer.
How do I prevent the dish from becoming watery? Make sure not to overcrowd the baking sheet with the vegetables; this promotes even roasting and prevents steaming.
Can I make this vegetarian or dairy-free? You can easily substitute the steak for portobello mushrooms or tofu, using olive oil instead of butter.

Conclusion

Cooking is a delightful journey, and this Garlic Butter Steak with Brussels Sprouts and Butternut Squash exemplifies just that. It’s more than just a meal; it’s an experience, a conversation starter, and a recipe that invites warmth and connection. As you gather around the table with loved ones, I hope you find joy in every bite. Give this dish a try, share your experiences, and I would love to hear your thoughts or any variations you come up with!

“An absolute favorite in our household! The richness of the steak paired with the savory roasted veggies makes for a perfect dinner any night of the week!” – Sarah M.