Garlic Butter Steak with Brussels Sprouts and Butternut Squash

Ever had one of those meals where every bite makes you close your eyes just to savor it? This Garlic Butter Steak with Brussels Sprouts and Butternut Squash is that dish—a symphony of caramelized, nutty squash, crispy Brussels, and a steak so juicy it’ll make you forget every mediocre steak you’ve ever had. What makes it special? That garlic butter. It’s not just a finish—it’s the soul of the dish, melting into every nook and turning the whole plate into something stupidly delicious.

Ingredients & Substitutions

For the steak: 1.5 lb ribeye or NY strip (about 1.5 inches thick), 2 tbsp olive oil, salt and pepper (be generous). Skimp on the steak thickness and you’ll regret it—thin cuts cook too fast and won’t get that perfect crust-to-juicy-center ratio.

For the veggies: 2 cups Brussels sprouts (halved), 2 cups butternut squash (1-inch cubes), 3 tbsp olive oil, 1 tsp smoked paprika (trust me), salt and pepper. No squash? Sweet potatoes work. No Brussels? Try asparagus—just adjust cook time.

For the garlic butter: 4 tbsp butter (salted, because flavor), 4 garlic cloves (minced, not pressed—texture matters), 1 tbsp fresh thyme (dried works in a pinch, but fresh is brighter).

Step-by-Step Instructions

First, get that steak to room temp—30 mins out of the fridge. Cold steak = uneven cooking. Pat it dry like it owes you money; moisture is the enemy of a good sear. Heat a cast-iron skillet screaming hot, add oil, then lay the steak down like you mean it. Don’t touch it for 4 mins—let that crust form. Flip, cook another 3-4 mins for medium-rare.

While the steak rests (non-negotiable—10 mins minimum), toss the veggies with oil, paprika, S&P. Roast at 425°F for 20 mins, stirring once. They should be tender but still have bite.

In the same skillet (keep those steak drippings!), melt butter over low heat. Add garlic and thyme, swirl till fragrant—about 1 min. Pour over the rested steak and veggies. The sizzle? That’s the sound of flavor.

Cooking Techniques & Science

Why cast iron? Even heat retention and that unbeatable sear. The steak’s Maillard reaction (that’s fancy talk for browning) needs intense, consistent heat—cast iron delivers.

Roasting veggies at high heat caramelizes their natural sugars. Smoked paprika? It’s not just color—it adds depth that plays off the sweetness of the squash.

Garlic butter isn’t just a topper—it’s a finisher. The residual heat from the steak and veggies wakes up the garlic’s aroma without burning it. Burned garlic = bitter disaster.

Serving & Pairing Suggestions

Slice the steak against the grain—this isn’t optional. It breaks up muscle fibers so each bite melts. Fan the slices over the veggies, drizzle everything with that garlic butter.

Pair with a bold red like Cabernet Sauvignon or a hoppy IPA. For sides, a simple arugula salad with lemon cuts the richness. Leftovers? Ha. But if you must, steak makes a killer next-day sandwich.

Conclusion

This dish is weeknight easy but weekend special—the kind of meal that’ll make you feel like a pro. The key? Quality steak, hot pan, and that garlic butter. Try it with mushrooms instead of Brussels, or add a pinch of chili flakes to the butter for heat.

Can I use a different cut of steak?

Sure, but stick to well-marbled cuts like sirloin or flat iron. Lean cuts like filet won’t stand up to the high heat as well.

How do I prevent the garlic from burning?

Low heat and constant stirring. Remove the skillet from the burner if it’s too hot—garlic goes from golden to garbage in seconds.

Can I prep anything ahead?

Chop veggies and make the garlic butter (store chilled). But cook steak and veggies fresh—reheated steak is a crime.

Why smoked paprika?

Regular paprika tastes like dust. Smoked adds complexity without heat.

What if my steak sticks to the pan?

Pan wasn’t hot enough. Wait till the oil shimmers before adding steak. It’ll release naturally when seared properly.