How To: Pan Seared Rib Eye with Cheesy Brussels Sprouts

Being new at this whole game of posting how to guides, my preparation for this post was less than adequate, but I figure I must start somewhere. Conversely, my preparation for the meal, judging by its taste, was stellar. My only regret is that I failed to achieve the highly sought-after cross hatched grill marks.

First, The Steak

Ingredients:

6-8 ounce rib eye steak(organic and grass-fed preferably)

Butter (again, grass-fed, organic dairy butter is preferred) or other preferred fat

Salt

Pepper

Garlic Powder

Ideally the steak will be brought to room temperature before cooking, this will ensure that the meat cooks more evenly. Next, preheat the oven to 550 degrees and insert an oven safe grill pan for approximately 5 minutes. While the pan heats, season both sides of the steak with the salt, pepper, and garlic. I didn't really measure, but about 1/4 tsp of each should do the trick.

After the 5 minutes has expired, set a stove top burner to high and remove the grill pan from the oven. Once accomplished, brown the steak for 30 seconds per side. After the 1 minute is up, do not turn the steak a second time; instead, place the pan into the preheated oven. Let it cook for 2 minutes per side before removing. Lastly, move the steak to a plate, cover, and let rest for at least 5 minutes so the juices can redistribute.

Cheesy Brussels Sprouts:

Ingredients:

Half a bag of fresh Brussels sprouts (that is just how much I used; adjust accordingly)

2 TBSP Olive Oil (Extra Virgin (EVOO) is best)

Salt

Pepper

Shredded Cheese of your choosing (I used Gruyere)

First, wash and dry the Brussels sprouts. Next, remove any loose leaves before cutting off stems and halving the Brussels sprouts from top to bottom. After this ponderous undertaking is completed, place the Brussels Sprouts in a bowl and drizzle with olive oil, making sure the flat part of the halves gets covered. Lastly, salt and pepper the sprouts and you are ready to begin cooking.

Heat a skillet on medium-low heat and add the remaining TBSP of olive oil. Place the Brussels Sprouts into the skillet flat side down. Cover and cook for 3-5 minutes or until lightly browned. When browned, turn heat to high and toss the sprouts until the sides are lightly browned as well. Remove from heat and sprinkle with cheese of choice.

Voila! I enjoyed mine with a glass of Cabernet, but any red will suffice.