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Ribeyes + 3 Easy Sides

Edvina Sarukhanayan

Edvina Sarukhanayan

October 10, 2024
Ribeye steak with 3 side dishes and brussel sprouts
Clock icon

10 min

Total

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4

Servings

Protein icon

Beef

Protein

Grill ButcherBox Ribeye steaks to perfection and pair them with crispy Brussels sprouts, grilled acorn squash, and baked sweet potatoes for a hearty, fall-inspired meal. With minimal prep and big flavors, this recipe makes an easy yet impressive dinner option.

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

For the Steaks:

  • 2 ButcherBox® Ribeye steaks

  • Favorite coarse steak seasoning

    black pepper, garlic, flaky salt

  • 2 tbsp avocado oil

  • 4 sprigs fresh rosemary

(Optional) For the Crispy Brussels Sprouts with Kimchi Sauce:

  • 1 lb Brussels sprouts

    halved

  • 2 tbsp avocado oil

  • 1 tsp kimchi seasoning or sauce

  • Sea salt to taste

(Optional) For the Grilled Acorn Squash with Chimichurri Sauce:

  • 1 acorn squash

  • 2 tbsp avocado oil

  • 1/2 cup prepared chimichurri sauce

(Optional) For the Baked Sweet Potatoes with Butter and Smoked Salt:

  • 2 medium sweet potatoes

  • 2 tbsp butter

  • 1/2 tsp smoked salt

Step By Step

Instructions

Prepare the Steaks:

1
Season the ribeye steaks with your favorite coarse seasoning, drizzle with avocado oil, and rub on both sides. Add fresh rosemary sprigs.
2
Heat your grill to its highest temperature (500-600°F). Grill each side for 3 minutes for medium doneness.
3
Serve with one or more of the optional fall side dishes: crispy Brussels sprouts with kimchi sauce, grilled acorn squash with chimichurri sauce, or baked sweet potatoes with butter and smoked salt.

(Optional) Prepare the Crispy Brussels Sprouts with Kimchi Sauce:

1
Preheat oven to 400°F.
2
Toss the halved Brussels sprouts with avocado oil and kimchi seasoning.
3
Arrange on a parchment-lined baking sheet and roast for 25 minutes or until crispy.
4
Sprinkle with sea salt before serving.

(Optional) Prepare the Grilled Acorn Squash with Chimichurri Sauce:

1
Preheat oven to 400°F and roast the whole squash for 10 minutes to soften.
2
Cut into thick slices and remove seeds.
3
Brush with avocado oil and grill at 500°F for 5 minutes per side, or until soft.
4
Serve with chimichurri sauce.

(Optional) Prepare the Baked Sweet Potatoes with Butter and Smoked Salt:

1
Preheat oven to 375°F.
2
Place sweet potatoes on a parchment-lined baking sheet and bake for 30-40 minutes, or until very soft and caramelized.
3
Slice open and top with butter and smoked salt.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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