Balsamic Glazed Steak & Roasted Brussels Sprouts

Savor the rich, tangy flavors of Balsamic Glazed Steak & Roasted Brussels Sprouts, a dish that brings together juicy ribeye steaks and caramelized Brussels sprouts in one harmonious plate. This recipe transforms simple ingredients into a mouthwatering dinner, perfect for weeknights or special occasions. The balsamic glaze adds a luscious depth to the steak, while the roasted Brussels sprouts provide a crispy, savory balance. Ready in under an hour, this meal is a surefire way to impress without spending hours in the kitchen.

What Sets This Recipe Apart

Unlike a standard steak dinner, this recipe elevates the experience by combining a homemade balsamic reduction glaze with perfectly roasted Brussels sprouts. The glaze is both sweet and tangy, enhancing the natural flavors of the ribeye without overpowering them. The Brussels sprouts are seasoned simply with garlic and onion powder, then roasted to crispy perfection with a touch of butter, adding buttery richness and a subtle aromatic hint. Together, these elements create a well-rounded, flavorful dish that is both satisfying and elegant.

Ingredient Rundown

• 2 ribeye steaks: Known for their marbling and tenderness, ribeyes provide the perfect canvas for the balsamic glaze.
• 1 cup balsamic vinegar: This forms the base of the glaze, offering a deep, sweet, and tangy flavor.
• 2 tablespoons honey: Adds natural sweetness to balance the acidity of the vinegar.
• 1 tablespoon olive oil: Used to sear the steaks and roast the Brussels sprouts, contributing a mild fruity flavor.
• Salt and pepper: Essential for seasoning both the steaks and the vegetables to enhance their natural flavors.
• 1 pound Brussels sprouts: Trimmed and halved, they roast beautifully to a golden crisp.
• 1 tablespoon garlic powder: Provides a savory kick to the Brussels sprouts.
• 1 teaspoon onion powder: Adds depth and a subtle sweetness to the roasted veggies.
• 2 tablespoons butter: Melted over the Brussels sprouts after roasting for a rich finish.

Toolbox for This Recipe

• Cast iron skillet or heavy-bottomed pan: Ideal for achieving a perfect sear on the ribeye steaks.
• Small saucepan: For reducing the balsamic vinegar and honey into a glaze.
• Baking sheet: To roast the Brussels sprouts evenly.
• Mixing bowl: To toss the Brussels sprouts with seasoning and oil.
• Tongs: Helpful for flipping steaks and handling hot vegetables.
• Meat thermometer: Optional but recommended for checking steak doneness.

Mastering Balsamic Glazed Steak & Roasted Brussels Sprouts: How-To

Step 1: Prepare the Balsamic Glaze

In a small saucepan over medium heat, combine 1 cup of balsamic vinegar and 2 tablespoons of honey. Stir occasionally and let the mixture simmer gently. Reduce the heat to low and let it cook until it thickens to a syrupy consistency, about 10-15 minutes. Remove from heat and set aside.

Step 2: Season and Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C). In a mixing bowl, toss the halved Brussels sprouts with 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Spread them evenly on a baking sheet. Roast for 20-25 minutes, turning halfway through, until crisp on the edges and tender inside. Once done, toss with 2 tablespoons of melted butter.

Step 3: Cook the Ribeye Steaks

Bring the steaks to room temperature and pat them dry with paper towels. Season generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and sear for 4-5 minutes on each side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to check: 130°F (54°C) for medium-rare.

Step 4: Glaze the Steaks

Once the steaks are nearly done, spoon the balsamic glaze over them in the pan, allowing the glaze to caramelize slightly and coat the meat. Flip the steaks gently to ensure even coverage. Remove the steaks from the skillet and let them rest for 5 minutes before serving.

Step 5: Serve and Enjoy

Plate the balsamic glazed steak alongside the roasted Brussels sprouts. Drizzle any remaining glaze over the steak for extra flavor. This dish pairs wonderfully with a simple side of mashed potatoes or a fresh green salad.

Seasonal Twists

• Add toasted walnuts or pecans to the Brussels sprouts for a crunchy texture.
• Swap honey for maple syrup in the glaze during the fall for a deeper sweetness.
• Include a sprinkle of red pepper flakes in the glaze for a subtle heat kick.
• Top the steak with a dollop of herb butter infused with rosemary or thyme for a fresh aromatic touch.

Pro Tips & Notes

• Let steaks rest after cooking to keep them juicy and tender.
• Use a heavy skillet like cast iron to get a beautiful crust on your steak.
• The balsamic glaze can be made ahead and refrigerated; just warm gently before using.
• For perfectly roasted Brussels sprouts, avoid overcrowding the pan to ensure they crisp up rather than steam.
• Check out this Perfect Grilled Steak recipe for an alternative cooking method that also works beautifully with this glaze.
• Try pairing this meal with a side like Garlic Butter Steak And Noodles for an indulgent steak dinner experience.

Freezer-Friendly Notes

The cooked ribeye steaks glazed with balsamic can be frozen for up to 2 months. Wrap them tightly in foil or place them in an airtight container. When ready to eat, thaw in the refrigerator overnight and gently reheat in a skillet or oven. The roasted Brussels sprouts are best enjoyed fresh, but you can freeze them if needed and reheat in a hot oven to regain some crispness.

Popular Questions

Can I use other cuts of steak for this recipe?

Absolutely! While ribeye is ideal for its marbling and flavor, sirloin, strip steak, or filet mignon can also work well. Just adjust cooking times based on the thickness and cut.

How do I know when the balsamic glaze is thick enough?

The glaze should coat the back of a spoon and drip slowly. It will thicken further as it cools, so remove it from heat just before it reaches your desired consistency.

Can I make this recipe dairy-free?

Yes! Simply omit the butter or substitute it with a dairy-free alternative like a plant-based margarine or olive oil for roasting the Brussels sprouts.

What’s the best way to reheat the steak without drying it out?

Reheat gently in a low oven (around 250°F/120°C) or in a skillet over low heat with a splash of broth or water. Cover loosely with foil to retain moisture.

Keep Cooking

• Explore more steak recipes like this Perfect Grilled Steak.
• Love steak dinners? Try the flavorful Garlic Butter Steak And Noodles for a comforting meal.
• For a veggie-packed side, check out roasted garlic mashed potatoes or creamy cauliflower mash.
• Experiment with homemade steak sauces and marinades to keep your dinners exciting.

Final Thoughts

This Balsamic Glazed Steak & Roasted Brussels Sprouts recipe is a testament to the magic that simple ingredients, when thoughtfully combined, can bring to your table. The balance of tangy glaze and crisp, savory vegetables alongside a tender ribeye steak provides a satisfying meal that feels both luxurious and approachable. Whether you’re a seasoned home cook or just starting out, this dish is easy to master and guaranteed to please. Enjoy the process and, most importantly, the delicious results!

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