Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rosemary ribeye steak w/ brussels sprouts and cheesy whipped potatoes. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook rosemary ribeye steak w/ brussels sprouts and cheesy whipped potatoes using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes:
- Prepare 1 Ribeye cut steak
- Get 1 teaspoon salt, pepper and rosemary
- Prepare 1/4 lb Brussel sprouts
- Prepare 1 tablespoon honey
- Take 1 corn (cut kernels off the cob)
- Prepare 2 large potatoes
- Prepare 1/2 cup milk and sharp cheddar cheese
- Take 2 tablespoon butter
Instructions to make Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes:
- Boil potatoes for about 30mins. Peel potatoes and mix in with milk and 1 tablespoon of butter. Top off with cheese and put in oven on 400 for 30mins
- Toss Brussels sprouts corn and honey. Cook for 10-15 on medium heat
- Season steak with salt pepper and rosemary. In a hot skillet add steak with 1 tablespoon of butter. Cook to desire. Enjoy!
So that is going to wrap it up for this special food rosemary ribeye steak w/ brussels sprouts and cheesy whipped potatoes recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
