Fried Pickle Spears Garlic Butter Steak with Brussels Sprouts and Butternut Squash

You ever have one of those meals that just makes you stop talking. I mean, you just have to put your fork down for a second. This is that dish. It’s a wild ride of flavor and texture that somehow just works perfectly. The crispy, briny snap of a fried pickle next to a juicy, garlicky steak bite is honestly a little bit magic.

This recipe ain’t your average weeknight dinner. It’s a special occasion kinda thing. Or a ‘I deserve something incredible’ Tuesday. We’re combining a perfectly cooked garlic butter steak with these irresistibly crunchy fried pickle spears. Then we’re rounding it all out with sweet, roasted butternut squash and those slightly charred, nutty Brussels sprouts. It’s a symphony on a plate, I’m telling you.

Ingredients & Substitutions

Let’s talk steak first. You want a good, well-marbled cut here. A ribeye is my absolute go-to for this. The fat renders and bastes the meat from the inside, you just can’t beat it. A New York strip works fantastic too. Even a hanger steak would be great if you can find one. Just please, don’t use a filet. It’s too lean for this application, it needs that fat.

For the fried pickle spears, you gotta get the spears, not chips. The shape holds up better against the steak. Get the dill kind, obviously. The brine is key. For the batter, buttermilk is non-negotiable for that tang. And use a 50/50 blend of all-purpose flour and cornstarch. The cornstarch is the secret to an ultra-crispy, light crust that won’t get soggy.

The veg are simple but important. Fresh Brussels, halved. And you can buy pre-cubed butternut squash to save a ton of time, no shame in that game. For the garlic butter, use real butter. And fresh garlic, please, none of that jarred stuff. It makes all the difference in the world, trust me.

Substitutions are easy though. No buttermilk? Make your own with milk and a splash of lemon juice, let it sit for five minutes. Hate Brussels? Asparagus spears would be killer roasted the same way. For a gluten-free version, just use your favorite GF flour blend in the batter. It’ll work just fine.

Step-by-Step Instructions

Start with your veg. Toss the cubed squash and halved Brussels in a good glug of olive oil. Don’t be shy with the salt and pepper here. Roast ’em in a hot oven, say 425°F, until they’re caramelized and tender. The little crispy leaves on the sprouts are the best part.

While that’s going, get your steak out. Let it come to room temp for like 20-30 minutes. This is crucial for even cooking. Pat it really dry with paper towels. I mean, bone dry. This is how you get that epic crust. Season it aggressively with kosher salt and fresh cracked black pepper right before it hits the pan.

Get a heavy skillet screaming hot. Cast iron is the champion here. Add a high-smoke point oil, like avocado or grapeseed. Lay the steak away from you in the pan. Don’t touch it. Let it sear for a few minutes until it releases easily. Flip it, add a couple tablespoons of butter, a few garlic cloves, and maybe a sprig of thyme.

Baste that steak. Tilt the pan and spoon the foaming garlic butter over the top constantly. It’s like giving your steak a butter bath. Cook it to your desired temp, I’m a medium-rare guy myself. Pull it out and let it rest. For the love of all that is good, let it rest. Don’t cut into it yet.

Now the pickles. Get your oil heating to 375°F. Set up your dredging station: one bowl with buttermilk and a hot sauce dash, another with flour, cornstarch, and some Cajun seasoning if you’re feeling spicy. Dip the spears in buttermilk, then the flour, then back in the buttermilk, and back in the flour. This double-dredge is the key to a super craggy, crunchy crust.

Fry them in batches, don’t overcrowd the pan. They only take a couple minutes to get golden brown. Drain them on a rack, not paper towels, so they stay crispy. Hit them with a little flaky salt right when they come out.

Cooking Techniques & Science

That resting step for the steak isn’t a suggestion. It’s food science. When you cook steak, the muscle fibers tighten and push all the juices to the center. Resting lets those fibers relax and reabsorb all that liquid throughout the whole steak. If you cut it too soon, all that precious flavor ends up on your cutting board. Not in your mouth.

The double-dredge for the pickles creates a craggy, textured surface. The first layer of flour gets wet from the buttermilk. The second layer of flour then sticks to that wet layer. When it hits the hot oil, all those little nooks and crannies puff up and crisp up. It creates more surface area for crunch. It’s a pro move for sure.

Roasting the vegetables at a high heat is all about the Maillard reaction. It’s that chemical process that creates browning and deep, complex flavors. It’s what turns the bland squash sweet and gives the Brussels those delicious, nutty notes. Crowding the pan would steam them though. Give them space to breathe.

Serving & Pairing Suggestions

Plating is everything. Slice that rested steak against the grain. Pile the roasted veg in the center of the plate. Artfully lean a few fried pickle spears against the mound. Drizzle everything with any of that leftover garlic butter from the steak pan. It’s a sauce and a garnish all in one.

This is a rich dish. It needs something to cut through all that fat. A simple arugula salad with a sharp lemon vinaigrette on the side is perfect. The peppery greens and acid are a fantastic palate cleanser between these massive bites of flavor.

For a drink, a bold red wine is the way to go. A California Zinfandel or a Malbec has enough fruit and body to stand up to the steak and the fried food. If you’re a beer person, a hoppy IPA is your friend here. The bitterness cuts right through the richness.

Conclusion

This dish is a showstopper. It balances rich, crispy, savory, and sweet in every single forkful. It seems like a lot of components, but they all come together pretty seamlessly once you get going. The techniques—searing, resting, double-dredging—are what elevate it from simple to spectacular.

My final tip? Get your mise en place ready. Have everything chopped, measured, and set out before you even turn on a burner. It makes the whole process so much smoother and less stressful. Then just enjoy the process. Cooking this should be as fun as eating it.

Can I bake the fried pickles instead?

You can, but they won’t be the same. Baking won’t give you that same intense crunch and quick cook. If you must, spray them heavily with oil and use a rack on a sheet pan. But for real, frying is best here.

What’s the best way to reheat leftovers?

For the steak, gently warm it in a low oven. The pickles need a crisp-up in the air fryer or toaster oven. The veg can be reheated the same way. Do not, I repeat, do not microwave any of this. It’ll turn the pickles and steak into a sad, rubbery mess.

How do I know when my steak is done?

Use a digital instant-read thermometer. It’s the only way to be sure. For medium-rare, pull it at 125-130°F. The temp will rise as it rests. Poking it with your finger is a guessing game. Thermometers are cheap and they don’t lie.

My pickle batter keeps falling off. Help!

Make sure your oil is hot enough. If it’s not, the batter will just slide right off before it has a chance to set. Also, pat your pickle spears dry before you dredge them. Any extra moisture is the enemy of a good crust.

Meta Description: Master the ultimate Fried Pickle Spears Garlic Butter Steak dinner. Get pro tips for perfect doneness and an extra-crispy crust. Cook this impressive meal tonight.