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Pepper-Crusted Ribeyes With Grilled Brussels & Tomatoes

SERVES: 2 to 3 PREP: 30 minutes TOTAL TIME: 2 hours
Pepper-Crusted Ribeyes With Grilled Brussels & Tomatoes

Pepper-Crusted Ribeyes With Grilled Brussels & Tomatoes

SERVES: 2 to 3 PREP: 30 minutes TOTAL TIME: 2 hours

Your house is now a steakhouse.

Making a spice rub for this recipe accomplishes two things. One, it jacks up the flavor about 10 jillion times, and two, it helps create that signature sear and crust that elevates a plain old steak into a masterpiece. Make sure to let the steaks "come to room temp” on the counter, so they don’t have to work so hard to cook perfectly come time for grilling. 

  • 1 thick-cut ribeye steak (about 1 ½ pounds, 1 ½ inches thick)

  • 1 pound Brussels sprouts

  • 1 cup large cherry tomatoes (about the size of the sprouts)

  • 3 tablespoons olive oil

  • 1 teaspoon garlic salt

  • 2 tablespoons coarsely ground black pepper

  • 1 tablespoon kosher salt

  • ½ teaspoon cayenne pepper

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$74.00
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