Ribeye Steak and Sautéed Brussels Sprout Skillet Dinner for Two

A meal that’s sure to impress. Tender, delicious Ribeye Steak takes center stage in this flavorful dish that's made for two.

  • 35
  • 2
  • 330
  • 38 g


  • 1 beef Ribeye Steak Boneless, cut 1 inch thick (about 12 to 14 ounces)
  • 3/4 pound Brussels sprouts, quartered
  • 1 teaspoon olive oil
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons chopped fresh parsley
  • 3/4 teaspoon adobo all-purpose seasoning
  • 1/4 cup shredded Manchego cheese
  • 1 tablespoon fresh lemon juice


  1. Toss Brussels sprouts with oil and 1/4 teaspoon pepper; set aside. Combine parsley, adobo seasoning, and remaining 1/4 teaspoon pepper; press evenly onto beef Steak.

  2. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; place Brussels sprouts around steak. Cook steak 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning steak and stirring sprouts occasionally. Remove steak from skillet; keep warm.

  3. Cover skillet and continue cooking sprouts 3 to 5 minutes or until crisp-tender. Add cheese and lemon juice to skillet; toss to coat. Season with salt, as desired. Carve steak into slices; serve with Brussels sprouts.


0 % *


0 % DV **


0 % DV

4.4 mg IRON

0 % DV

6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 327 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 99 mg Cholesterol; 742 mg Sodium; 16 g Total Carbohydrate; 6.7 g Dietary Fiber; 38 g Protein; 4.4 mg Iron; 13.7 mg NE Niacin; 1 mg Vitamin B6; 1.6 mcg Vitamin B12; 6 mg Zinc; 36.7 mcg Selenium; 33.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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