Garlic Butter Steak Brussels Sprouts Recipe

So, you want dinner that screams “fancy” but takes less time than your latest Netflix binge? Yep, I got you. Enter garlic butter steak with Brussels sprouts—juicy steak, crispy veggies, all smothered in buttery garlicky goodness. Your taste buds will high-five you, and the kitchen cleanup? Minimal. Win-win.

Why This Recipe is Awesome

Let’s be real: this recipe is basically a cheat code for impressing yourself and others.

• Juicy, tender steak every time—even if your cooking skills are questionable.
• Brussels sprouts that don’t taste like sad little cabbage—we’re talking crispy, golden, slightly sweet with a buttery punch.
• Quick and satisfying—because who has time to stand over the stove forever?
• Idiot-proof—seriously, even if you burn toast, you can nail this.

In short, it’s the culinary equivalent of your favorite hoodie: comfortable, reliable, and oh-so-good.

Ingredients You’ll Need for Garlic Butter Steak Brussels Sprouts

• Steak of choice (ribeye, sirloin, or whatever you’re feeling) – 1–1.5 lbs
• Brussels sprouts – 1 lb, halved
• Garlic – 4 cloves, minced (don’t be shy)
• Butter – 3 tbsp (real butter, not that fake stuff)
• Olive oil – 2 tbsp
• Salt & pepper – to taste
• Optional extras: fresh thyme or rosemary for extra fancy vibes

Step-by-Step Instructions

1. Prep the Brussels sprouts. Wash, trim, and halve them. Toss with olive oil, salt, and pepper.
2. Sear the steak. Heat a pan over high heat, add a splash of oil, then sear steak 3–4 minutes per side (depending on thickness). Remove and let it rest.
3. Cook the sprouts. In the same pan, toss Brussels sprouts cut-side down. Let them get golden and crispy, about 5–7 minutes. Stir occasionally.
4. Garlic butter magic. Reduce heat, add butter and minced garlic. Stir until the garlic is fragrant and the butter is melted—hello, aroma heaven.
5. Combine & finish. Slide the steak back in with sprouts, spoon garlic butter over everything. Sprinkle herbs if you’re feeling fancy.
6. Serve immediately. Slice steak against the grain, plate with sprouts, and drizzle with extra garlic butter. Boom.

Common Mistakes to Avoid

• Skipping the rest period for the steak. Don’t carve too soon; that’s a juicy tragedy.
• Overcrowding the pan. Crowded sprouts = soggy sprouts. We’re not making soup.
• Burning the garlic. Garlic + high heat = bitter sad bites. Watch it like a hawk.
• Using cold steak straight from the fridge. Let it breathe, or you’ll fight a lukewarm mess.

Alternatives & Substitutions

• Steak swap: Try chicken breast or pork chops if beef isn’t your jam.
• Veggie swap: Broccoli, green beans, or asparagus can step in for Brussels.
• Butter hack: Ghee or olive oil if you’re dairy-averse (flavor slightly changes, but still good).
• Garlic hack: Garlic powder in a pinch—meh, not the same vibe, but it works.

FAQs about Garlic Butter Steak Brussels Sprouts

Can I use frozen Brussels sprouts?

Yep, but thaw them first and pat dry. Otherwise, you’ll get sad soggy sprouts.

How do I know when my steak is done?

Finger test, meat thermometer, or just take a gamble if you like living dangerously. Medium-rare? 130–135°F.

Can I make this ahead of time?

Sort of—cook the sprouts and steak separately, then reheat in butter. Fresh is always better though.

Can I use margarine instead of butter?

Technically yes, but why hurt your soul like that? Butter wins every time.

Is this recipe spicy?

Nope! But a pinch of red pepper flakes can fix that if you’re feeling feisty.

Can I double the recipe for a crowd?

Absolutely. Just make sure not to overcrowd your pan, or you’ll cry over soggy sprouts.

Related Recipes

• Subway Italian Herb Cheese Bread Recipe
• Louisiana Voodoo Fries Recipe 
• Cheesy Pretzel Bites Recipe

Final Thoughts about Garlic Butter Steak Brussels Sprouts

There you have it: garlic butter steak with Brussels sprouts, the dinner that makes you feel like a chef without actually needing a chef’s ego. Quick, flavorful, and ridiculously satisfying. Now go impress someone—or just yourself—with your newfound culinary skills. You’ve earned it!