Ribeye with honey balsamic bacon brussels sprouts

A perfectly cooked ribeye steak paired with honey balsamic bacon Brussels sprouts makes for a delightful and gourmet meal. This combination of juicy steak and sweet, tangy, and savory Brussels sprouts is sure to impress. Let’s dive into the details to create this mouthwatering dish!



For the Ribeye:

Ribeye steaks: 2 (about 1.5 inches thick)

Salt: 2 teaspoons

Black pepper: 1 teaspoon

Olive oil: 2 tablespoons

Butter: 4 tablespoons

Garlic: 4 cloves, smashed

Fresh rosemary: 2 sprigs

Fresh thyme: 2 sprigs

For the Honey Balsamic Bacon Brussels Sprouts:

Brussels sprouts: 1 pound (450g), trimmed and halved

Bacon: 4 slices, chopped

Olive oil: 2 tablespoons

Garlic: 2 cloves, minced

Balsamic vinegar: 2 tablespoons

Honey: 2 tablespoons

Salt and black pepper: To taste


Large skillet or grill pan: For cooking the steak.

Large skillet or roasting pan: For cooking the Brussels sprouts.

Mixing bowls: Various sizes for mixing ingredients.

Measuring cups and spoons: To measure ingredients accurately.

Tongs: For flipping the steak and handling the Brussels sprouts.

Knife and cutting board: For chopping ingredients.

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