Bone-in Ribeye, 16oz Recipe
served with mashed potatoes + maple mustard brussels sprouts
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Ingredients
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Bone-In Ribeye
Mashed Potatoes
Maple Mustard Brussels Sprouts
Method
Cooking the Ribeye
- 1
Prepare the Steak
Remove the ribeye from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or skillet over high heat.
- 2
Season the Steak
Generously season both sides of the ribeye with salt, black pepper, and fresh rosemary.
- 3
- 4
Rest the Steak
Remove the steak from heat and let it rest for 5-10 minutes before slicing.
Making Mashed Potatoes
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.
Preparing Maple Mustard Brussels Sprouts
- 7
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
- 8
Bake
Roast in the oven for 20-25 minutes until crispy and tender.
- 9
Add Maple Mustard Dressing
In a small bowl, mix maple syrup and Dijon mustard. Drizzle over the roasted Brussels sprouts before serving.
