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Pan Seared Buttered Ribeye & Mushrooms with a Side of Roasted Cauliflower & Brussel Sprout Salad

This entire dish is what dreams are made of and like my cousin stated, "if people ate like this they would eat healthy more often"...because it is THAT GOOD! Whether you are keto, low carb, or just want a wholesome, flavor packed meal, then you must make this!




Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 35-40 Minutes


Ingredients:

  • 1 Head of Cauliflower, Chopped into Florets

  • 1-2 Tbsp Olive Oil

  • 3 C Shaved Brussel Sprouts

  • 1/2 C Sliced, Toasted Almonds

  • 1/2 C Shaved Parmesan Cheese

  • 1/4 C Parsley, Chopped

  • 2 Tbsp Olive Oil

  • 1 Whole Lemon, Juiced

  • 1 LB Ribeye - 1 in thick

  • 1 Tbsp Butter

  • 1 C Mushrooms, Sliced

  • 1/2 Tbsp Butter

  • Sea Salt/Black Pepper


Directions:


Roasted Cauliflower

Preheat your oven to 425 degrees and line a baking sheet with aluminum foil and set aside. While the oven is preheating, chop up your cauliflower into small florets. Next, spray down your baking sheet with cooking spray and top with cauliflower florets. Drizzle with olive oil and sprinkle with sea salt and pepper. Once the oven is preheated, add the cauliflower for 30 minutes. P.s. You will need to turn your oven up to "broil" the last 5 minutes to get them really crispy! Once done, set aside.


Brussel Sprout Salad

Preheat a skillet to medium low heat. Once preheated, add the sliced almonds and toast for 3-5 minutes until golden brown - make sure you stir often to prevent burning. Once done, set aside. Next, chop your parsley & grab a large bowl and pour your shaved brussel sprouts, parsley, shaved parmesan, and sliced almonds into it. To make the dressing, whisk together the olive oil and lemon juice and drizzle onto salad. Add salt and pepper and mix thoroughly!


Steak and Mushrooms

Preheat a large skillet to medium high heat. While it is preheating, season your steak liberally on both sides with salt and pepper. Add butter to the skillet and once it has melted, turn heat down to medium low heat and add the steak. For medium cooked steak, cook on both side for 6 minutes! The last 3 minutes of the steak cooking, add 1/2 tbsp of butter and add mushrooms on top and mix until cooked all the way through (usually about 3-5 minutes) - can cook all in the same skillet! Once both are done, set aside and let the steak rest for 5 minutes.


Important: You don’t want to season the steaks with salt earlier than right before you cook them, otherwise the salt will draw out moisture and make the outside wet again.


After you take your steak out of the pan, let it rest on a plate for 5 minutes. If you cut into it right away, all the tasty juices will run out onto your plate.  Resting the steak gives it time for the juices to redistribute throughout, so your steak is nice and juicy.


Once everything is done assemble your plate and enjoy!


Serves about 2-3 people!


Calories per meal: 591

Protein: 41g

Carbs: 20g

Fats: 42g

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