Ribeye Steak with Stir-Fried Brussels Sprouts – A Fast, Flavour-Packed Weeknight Favourite

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner and lower in fat, while chuck eye is more budget-friendly.

Slice the brussels sprouts into maybe five slices.

Heat a pan over medium-high heat until hot.

Add vegetable oil to the pan until shimmering.

Season the ribeye steak with salt and black pepper on both sides.

Add the ribeye steak to the pan, laying it away from you.

While the steak is cooking, prep the sprouts by slicing them.

Check the steak for browning and add a bit of oil around it to get it started.

Let the steak rest after cooking.

Add the sliced brussels sprouts to the pan with a bit of salt and black pepper.

Let the brussels sprouts char a bit before moving them.

Move the brussels sprouts around in the pan to ensure even browning.

Plate the brussels sprouts to form a bed for the steak.

Place the ribeye steak on top of the brussels sprouts, allowing the juices to flow over.

Carve the steak, ensuring it is beautifully pink.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary