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Ribeye steak with 3 side dishes and brussel sprouts

Ribeyes + 3 Easy Sides

Grill ButcherBox Ribeye steaks to perfection and pair them with crispy Brussels sprouts, grilled acorn squash, and baked sweet potatoes for a hearty, fall-inspired meal. With minimal prep and big flavors, this recipe makes an easy yet impressive dinner option.
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Protein: Beef
Cut: Ribeye Steak
Course: Lunch, Main Course
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4

Ingredients

For the Steaks:

  • 2 ButcherBox® Ribeye steaks
  • Favorite coarse steak seasoning black pepper, garlic, flaky salt
  • 2 tbsp avocado oil
  • 4 sprigs fresh rosemary

(Optional) For the Crispy Brussels Sprouts with Kimchi Sauce:

  • 1 lb Brussels sprouts halved
  • 2 tbsp avocado oil
  • 1 tsp kimchi seasoning or sauce
  • Sea salt to taste

(Optional) For the Grilled Acorn Squash with Chimichurri Sauce:

  • 1 acorn squash
  • 2 tbsp avocado oil
  • 1/2 cup prepared chimichurri sauce

(Optional) For the Baked Sweet Potatoes with Butter and Smoked Salt:

  • 2 medium sweet potatoes
  • 2 tbsp butter
  • 1/2 tsp smoked salt

Instructions

Prepare the Steaks:

  • Season the ribeye steaks with your favorite coarse seasoning, drizzle with avocado oil, and rub on both sides. Add fresh rosemary sprigs.
  • Heat your grill to its highest temperature (500-600°F). Grill each side for 3 minutes for medium doneness.
  • Serve with one or more of the optional fall side dishes: crispy Brussels sprouts with kimchi sauce, grilled acorn squash with chimichurri sauce, or baked sweet potatoes with butter and smoked salt.

(Optional) Prepare the Crispy Brussels Sprouts with Kimchi Sauce:

  • Preheat oven to 400°F.
  • Toss the halved Brussels sprouts with avocado oil and kimchi seasoning.
  • Arrange on a parchment-lined baking sheet and roast for 25 minutes or until crispy.
  • Sprinkle with sea salt before serving.

(Optional) Prepare the Grilled Acorn Squash with Chimichurri Sauce:

  • Preheat oven to 400°F and roast the whole squash for 10 minutes to soften.
  • Cut into thick slices and remove seeds.
  • Brush with avocado oil and grill at 500°F for 5 minutes per side, or until soft.
  • Serve with chimichurri sauce.

(Optional) Prepare the Baked Sweet Potatoes with Butter and Smoked Salt:

  • Preheat oven to 375°F.
  • Place sweet potatoes on a parchment-lined baking sheet and bake for 30-40 minutes, or until very soft and caramelized.
  • Slice open and top with butter and smoked salt.

Notes

For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
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