Ribeye au Poivre with Brussels Sprouts
A steakhouse-worthy French bistro dinner pairing pepper-crusted ribeye with caramelized early-fall Brussels sprouts and a silky Cognac cream sauce—all in under an hour.
- Total time: 45 min
- Servings: 2 servings
- Estimated total cost: $24
- Calories per serving: 840 cal
- Stovetop
- Oven
Ingredients
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Certified Angus Beef Choice Bone-In Ribeye Steak (1 Steak)1 bone-in steak (about 1 pound) $20.99
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Fresh Brussels Sprouts - Order by the Pound1 pound $3.99
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Diamond Crystal Salt flakes4 teaspoons
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Black peppercorns, coarsely crushed1 tablespoon
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Olive oil1 tablespoon
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Unsalted butter1 tablespoon
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Fresh thyme4 sprigs
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Garlic1 large clove, lightly crushed
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Shallots1 small shallot (about 1½ ounces), minced $4.49
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Cognac or brandy3 tablespoons
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Heavy cream⅓ cup
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Dijon mustard2 teaspoons
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Justin Cabernet Sauvignon California Red Wine1 bottle $31.99
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Pat 1 bone-in ribeye steak (about 1 pound) dry and season all over with 2½ teaspoons Diamond Crystal Salt flakes. Let it stand at room temperature for 20 minutes while preparing the sprouts.
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Trim and halve 1 pound Brussels sprouts. Toss them on a rimmed baking sheet with:
- 2 teaspoons olive oil
- 1½ teaspoons Diamond Crystal Salt flakes
- 1 teaspoon coarsely crushed black peppercorns
Arrange cut-side down and roast for 18–22 minutes, turning once, until deeply browned and tender.
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Press 2 teaspoons coarsely crushed black peppercorns onto both sides of the seasoned ribeye. Heat a heavy skillet over medium-high until very hot, then add 1 teaspoon olive oil. Sear the steak for 3–4 minutes per side and briefly sear the fat edge.
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Reduce the heat to medium. Add 1 tablespoon unsalted butter, 4 fresh thyme sprigs, and 1 lightly crushed large garlic clove. Tilt the skillet and baste the steak for 1–2 minutes, pulling it at 125°F for medium-rare. Transfer it to a board and rest for 8 minutes.
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While the steak rests, discard the thyme and garlic and pour off all but a thin film of fat. Cook 1 small minced shallot (about 1½ ounces) over medium heat for 1 minute. Take the skillet off the heat, add 3 tablespoons Cognac or brandy, then return it to the heat and simmer for 1 minute. Stir in ⅓ cup heavy cream and 2 teaspoons Dijon mustard; simmer for 2–3 minutes, scraping up the browned bits, until the sauce lightly coats a spoon.
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Cut the rested ribeye from the bone and slice across the grain. Divide it between two warm plates, spoon over the Cognac cream sauce, and arrange the roasted Brussels sprouts alongside.
Want more detail? See the temperature guide.
Drink pairing: A full-bodied Cabernet Sauvignon has enough dark fruit and tannin for the ribeye and peppery cream sauce.
Wine picks:
- Justin Cabernet Sauvignon California Red Wine $31.99 1 bottle
- Beringer Knights Valley Cabernet Sauvignon Red Wine $30.99 1 bottle
Why it works: The pepper crust, browned ribeye, Cognac cream, and mustard call for a structured Cabernet with ripe dark fruit and enough tannin to refresh the richness. Justin adds polished oak and concentration for this steakhouse-style dish, while Beringer Knights Valley offers a more savory, refined Napa expression that complements the thyme and roasted Brussels sprouts.