Ribeye Steak Dinner for Two - Certified Hereford Beef

Cook Time 35 min.

Protein 38

Servings 2

Helpful Hereford Tips

It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.

Nutritional Information

Cals

327

Fat

8% DV

Iron

24% DV

4.4mg

Recipe Nutrition Information

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.

Ingredients

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

Instructions

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.
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.
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.

About Ribeye Steak

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

Recipe, photo courtesy of Beef. It’s What’s For Dinner