Ribeye and Honey Balsamic Brussels Sprouts
1. Ribeye Steak
Ingredients: Ribeye steak, sea salt, coarse black pepper, butter, garlic cloves, and fresh rosemary or thyme.
Method:
Prep: Take the steak out of the fridge 30 minutes before cooking to reach room temperature (crucial for even cooking).
Season: Pat the steak completely dry with paper towels, then season generously with salt and pepper on both sides.
Sear: In a very hot cast-iron skillet with a little oil, sear the steak for 3–4 minutes per side (depending on thickness).
Baste: In the last minute, add butter, garlic, and rosemary. Use a spoon to continuously pour the melted butter over the steak.
Rest: Let the steak rest for 5–10 minutes before slicing to keep it juicy.
2. Honey Balsamic Brussels Sprouts
Ingredients: Brussels sprouts (halved), olive oil, salt, pepper, balsamic vinegar, and honey. (Optional: chopped bacon as seen in the photo).
Method:
Toss the sprouts with olive oil, salt, and pepper.
Roast in the oven at 200°C (400°F) for about 20 minutes until crispy.
5 minutes before finishing, drizzle with a mixture of balsamic vinegar and honey, then return to the oven to caramelize and glaze.
3. Loaded Baked Potato
Ingredients: 1 large baking potato, cheddar cheese, crispy bacon bits, green onions, and sour cream or butter.
Method:
Rub the potato with oil and salt; bake for about an hour until the skin is crispy and the inside is soft.
Slice open, fluff the inside with a fork and butter, then top with cheese and bacon. Return to the oven for 30 seconds to melt the cheese.
Garnish with chopped green onions.
4. Glazed Croissant
The croissant in the photo appears to have a sweet and spicy glaze.
Method: Brush the croissant with a mixture of (melted butter + honey + a pinch of red chili flakes) and warm it briefly in the oven until glossy.
Pro Tip:
To serve everything hot, start the potato first (as it takes the longest), followed by the sprouts, and save the steak for last.
