Ingredients:

  • 2 (12-oz) ribeye steaks, 1.5 inches thick
  • 1.5 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 0.5 lb Brussels sprouts, halved
  • 2 large carrots, sliced into 1/2 inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • 1 tsp honey

Instructions:

  1. Pat the 2 ribeye steaks completely dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp cracked pepper.
  2. In a large bowl, combine the halved Brussels sprouts and sliced carrots with 2 tbsp olive oil, 1 tbsp balsamic glaze, and 1 tsp honey.
  3. Spread the vegetables on a baking sheet and roast at 400°F for 15 minutes until the edges of the sprouts are dark and crispy.
  4. Set a cast iron skillet over high heat with 2 tbsp avocado oil until you see wisps of smoke rising.
  5. Carefully place the steaks in the pan. Press down firmly for 30 seconds. Sear for 3 minutes without moving them until a thick brown crust forms.
  6. Turn the steaks over. Sear for another 2 minutes.
  7. Lower the heat to medium high. Drop in the 3 tbsp butter, 4 smashed garlic cloves, and 3 sprigs of rosemary.
  8. Tilt the pan so the melting butter pools at the bottom. Use a large spoon to continuously douse the steaks with the frothy, bubbling butter for 2 minutes until the aroma of garlic fills the room.
  9. Use a meat thermometer to hit 130°F for medium rare.
  10. Remove the steaks from the pan and place them on a warm plate. Pour the remaining butter over them and let rest for 8 minutes until the fibers relax and juices redistribute.