A delightful combination of ribeye steaks, roasted potatoes, and brussels sprouts seasoned to perfection. This recipe includes seasoning the steaks, roasting fingerling potatoes, and sautéing brussels sprouts with bacon for a hearty meal.
1: Season the steaks all over with salt and pepper and let rest until they come to room temperature.
2: Heat the avocado oil or beef tallow in a cast iron skillet on high until sizzling.
3: Sear the steaks on each side until cooked to your liking, using a meat thermometer to check the internal temperature.
4: For the roasted potatoes, cut the fingerling potatoes in half, wash them well, and pat dry.
5: In a bowl, combine 1/4 cup avocado oil with seasonings to taste.
6: Toss the potatoes with the seasoned oil, then place them cut side down on a baking sheet.
7: Bake in a preheated oven at 400°F for about 30 minutes, or until fork tender.
8: For the brussels sprouts, cook 1/2 lb of bacon in a skillet over medium heat until crispy.
9: Wash and trim the brussels sprouts, slicing them in half, and toss with desired seasonings.
10: Remove the bacon from the skillet, leaving the grease, and add 3 tablespoons of butter.
11: Add the sprouts to the skillet, cut side down, cover, and cook on medium heat for 7-10 minutes.
