Go Back
Garlic Butter Steak served with Brussels Sprouts and Butternut Squash

Garlic Butter Steak with Brussels Sprouts and Butternut Squash

A delicious and hearty dish combining juicy steak with roasted Brussels sprouts and butternut squash, perfect for weeknight dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (1-inch thick, or your preferred cut)
  • 3 tablespoons unsalted butter Use high-quality butter for the best flavor.
  • 4 cloves garlic, minced For best results, use fresh garlic.
  • Salt and freshly ground black pepper, to taste
For the Vegetables
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, diced Pre-cut butternut squash can be found in most grocery stores.
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme Can substitute with fresh herbs if desired.
  • Salt and pepper, to taste
Optional Garnish
  • Fresh parsley, chopped
  • Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure even cooking for the veggies.
  2. 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.
Roasting and Cooking
  1. Place the baking sheet in the preheated oven and roast for about 20–25 minutes, or until golden brown and fork-tender. Toss gently halfway through.
  2. While the veggies are roasting, heat a large oven-safe skillet over medium-high heat and season the ribeye steaks with salt and pepper.
  3. Add 1 tablespoon of butter to the skillet and, once melted, add the steaks. Sear for about 4–5 minutes on each side for medium-rare.
  4. In the last minute of cooking, add the minced garlic and the remaining butter to the pan, spooning the melted butter over the steaks for basting.
  5. Transfer the skillet to the oven alongside the vegetables for an additional 5–7 minutes, until the steak reaches your desired doneness.
Serving
  1. Let the steaks rest for about 5 minutes before slicing. Serve hot alongside the roasted Brussels sprouts and butternut squash, garnished with fresh parsley and lemon wedges if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For reheating, cover and warm in the oven. Can also freeze leftovers for up to 2 months.