Garlic Butter Ribeye Steak with Roasted Brussels Sprouts and Smashed Red Potatoes

A succulent ribeye steak basted in garlic butter, served with crispy roasted Brussels sprouts and creamy smashed red potatoes.

Ingredients - Serves 4

Preheat the oven to 400°F. Toss the Brussels sprouts in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, until crispy.
While the Brussels sprouts are roasting, boil the red potatoes until tender. Drain and smash with a fork, then mix in the milk and some butter. Season with salt and pepper.
Season the ribeye steaks with salt and pepper. Heat a skillet over high heat and add the steaks, cooking for about 4-5 minutes on each side for medium-rare.
In the last minute of cooking, add the minced garlic and remaining butter to the skillet. Baste the steaks with the garlic butter.
Serve the steaks with the roasted Brussels sprouts and smashed red potatoes.