Garlic Herb Rib-Eye & Loaded Baked Potatoes
with Roasted Brussels Sprouts Salad
- Milk
- Wheat
- Eggs
Rib-eye steak is one of the most tender, flavorful, cuts of beef, and it doesn’t take much to make it shine. For this dish, you'll give the it a hot sear in the pan, a quick trip to the oven, and finish the juicy steak with generous dollop of garlic herb butter. Loaded baked potatoes give the meal a classic feel, while a roasted Brussels sprouts salad adds an earthy green finish.
Ingredients
½ ounce
Pepitas
12 ounce
Russet Potato
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
16 ounce
Brussels Sprouts
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 unit
Crispy Fried Onions
(Contains: Wheat)
½ cup
Cheddar Cheese
(Contains: Milk)
4.5 tablespoon
Sour Cream
(Contains: Milk)
16 ounce
Grass-Fed Rib-Eye Steak
2 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Poke potatoes all over with a fork and place on a microwave-safe plate. Rub with oil; season with salt and pepper. • Microwave, flipping halfway through, until tender, 9-13 minutes. • Meanwhile, trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.
• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. Place potatoes on empty side of sheet. Roast veggies on middle rack until browned and slightly crispy, 18-22 minutes. • Transfer potatoes to a plate; transfer Brussels sprouts to a medium bowl. Reserve baking sheet (you’ll use it in Step 4).
• To bowl with roasted Brussels sprouts, add scallion whites, mayonnaise, mustard, half the sour cream, salt, and pepper. Toss until everything is coated and combined. • Refrigerate until ready to serve.
• Pat steak dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off heat; transfer to baking sheet used for veggies. • Roast steak on middle rack until cooked to desired doneness, 10-12 minutes. • Transfer steak to a cutting board; cover with foil and let rest for at least 8 minutes. TIP: Don’t skip this step—it’s essential for a juicy steak!
• While steak rests, halve potatoes lengthwise; fluff insides with a fork. (TIP: Use a pair of tongs to hold those hot potatoes!) Top each potato with 1 TBSP plain butter; season with salt and pepper. • Top potatoes with cheddar and remaining sour cream; garnish with crispy fried onions and scallion greens.
• Thinly slice steak crosswise; transfer to a serving plate and top with garlic herb butter. Garnish Brussels sprouts with pepitas. • Serve steak, roasted Brussels sprouts salad, and loaded baked potatoes family style.
Beef is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the juicy, flavorful steak, though some found it tough. Brussels sprouts salad received mixed reviews.
- Ease of prep: Some noted a longer prep time, with steak and potatoes needing extra cooking for desired doneness.
- Suggestions: Consider serving Brussels sprouts hot and crispy instead of as a cold salad. Try adding blue cheese crumbles for extra flavor.
- Portions: Several mentioned receiving only one potato for two people, which felt insufficient. Some wanted more protein.
- Cooking tips: Sear the steak while other items cook. For medium-well, increase cooking time slightly.
