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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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