How to Cook Delicious Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes

Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes.

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Ingredients of Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes

1. Prepare 1 of Ribeye cut steak.
2. It's 1 teaspoon of salt, pepper and rosemary.
3. You need 1/4 lb of Brussel sprouts.
4. It's 1 tablespoon of honey.
5. Prepare 1 of corn (cut kernels off the cob).
6. It's 2 of large potatoes.
7. Prepare 1/2 cup of milk and sharp cheddar cheese.
8. You need 2 tablespoon of butter.

Rosemary Ribeye Steak w/ Brussels Sprouts and Cheesy Whipped potatoes instructions

1. Boil potatoes for about 30mins. Peel potatoes and mix in with milk and 1 tablespoon of butter. Top off with cheese and put in oven on 400 for 30mins.
2. Toss Brussels sprouts corn and honey. Cook for 10-15 on medium heat.
3. Season steak with salt pepper and rosemary. In a hot skillet add steak with 1 tablespoon of butter. Cook to desire. Enjoy!.

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