A delightful meal combining perfectly seasoned ribeye steaks, roasted fingerling potatoes, and crispy Brussels sprouts with bacon. Enjoy each component for a wholesome and satisfying dinner.
1: Season the steaks all over with salt and pepper. Let rest until they come to room temperature.
2: Heat the fat in a cast iron skillet on high until sizzling.
3: Sear the steaks on each side until cooked to your liking. Use a meat thermometer for the internal temperature.
4: Let the steaks rest for 10 minutes before slicing.
5: Cut the fingerling potatoes in half, wash them well, and pat dry.
6: In a bowl, combine avocado oil and season with your favorite seasonings.
7: Toss the potatoes with the oil and seasonings, placing them cut side down on a baking sheet.
8: Bake in a preheated oven at 400°F for about 30 minutes, or until fork tender.
9: Lay the bacon in a skillet and cook on medium heat until crispy.
10: Wash and trim the Brussels sprouts, then slice them in half. Toss with seasonings.
11: Remove the bacon from the skillet and set aside, leaving the bacon grease.
12: Melt the butter in the skillet, add the Brussels sprouts cut side down, cover, and cook on medium heat for 7-10 minutes.
