Cravings | 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.

  • 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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