Yesterday was a beautiful day here in NH. I was out shopping and stopped at my favorite place to get a good steak The Flying Butcher in Amherst. https://www.theflyingbutcher.com/ This is also the place with the best pork chops around. Since having their Hatfield pork chops we haven’t eaten any other kind. Ya they are that good! Not only do they have wonderful meat to choose from. This is my go to spot for lunch, I get their smoked turkey BLT every time I am near there and it might be sort of close to lunch. My husband loves that I bring him home the other half of my sandwich. Just wanted to give them a shout out as I think they are doing a great job.
The first time I made and posted this was back in 2015. I went and looked and all the pictures were gone, not entirely sure why that happens but here we are. I didn’t start out thinking I was going to make my ribeye this way, I was thinking of grilling it, remember nice day comment above. I even came home and after putting everything away. I remember my husband didn’t burn the grill grates off last week so I turned on the grill to do that task. By the time I got everything ready It was getting colder out and I changed my plan. OK lets slice the brussels sprouts thin and broil the steak over them.
This time around I was only making one steak, we were splitting it. I wanted to adjust the time on the sprouts thinking they wouldn’t be crispy enough. I was wrong I should have just gone with the plan, some ended up too crispy so thankfully the ones under the steaks were perfect!
The steak came out perfect, it was around an inch and a half thick and I broiled it for about 4 minutes per side and it was a perfect medium rare. When I first made this my husband declared that this is still his favorite way that I make him eat, his words, brussels sprouts. Yes a full grown man makes a face every time I bring them into the house. He even said wow those are really large, when he saw the bag last night.
Broiled Steak over Brussels Sprouts
Ingredients
- 15-20 brussels sprouts thinly sliced, I slice them in thirds
- olive oil
- Kosher salt and black pepper
- 2 1½ inch steaks
Instructions
- position the rack about 6 inches from the broiler element. with the heat on high line a rimmed sheet pan using non-stick tin-foil (the stuff is great-buy some). Place the sliced sprouts on the pan drizzle with olive oil to lightly coat, sprinkle with salt and pepper to your liking. arrange an even layer. Spray a wire rack with cooking spray and place it over the sprouts. Make sure the rack lies flat. Brush steaks with olive oil and season both sides with salt and pepper. Place them on the rack
- Broil, flipping the steaks once, until the sprouts are tender and charred on the edges, and the steaks are cooked to your liking. 3-5 minutes per side for medium rare 125'F.
- Allow the steak and sprouts to rest for 10 minutes. Transfer the steak to a cutting board and thinly slice. Toss the sprouts and serve along side the steak.
