Peppercorn-Thyme Ribeye Steaks with Broccoli
Creamy Parmesan Cauliflower Mash
Ingredients
- 1 (10-oz) bone-in ribeye steak
- ¾ tsp Montreal steak seasoning
- ¼ tsp salt
- 1 tsp olive oil
- 2 Tbsp butter, divided
- 1 Tbsp chopped fresh thyme
- 2 cups broccoli florets
Instructions
- Season steak with seasoning and salt; cook in hot oil in a large cast-iron skillet 4 to 5 minutes. Flip steaks; top with 1 Tbsp butter and thyme. Cook steaks 3 to 5 minutes or to desired doneness, basting in juices.
- Remove steaks from skillet; reserve juices. Let rest 5 minutes before slicing. Serve with remaining juices.
- Sauté broccoli in 1 Tbsp butter in skillet until tender and slightly browned. Serve with steak.
Side Dish Ingredients
- 3 cups cauliflower florets
- 3 Tbsp grated Parmesan cheese
- 1 Tbsp heavy cream
- 1 tsp butter
- ¾ tsp roasted garlic powder (such as McCormick, or use garlic powder)
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions.
- Combine cauliflower and remaining ingredients in a large bowl. Beat using a hand mixer until smooth.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
454
|
118
|
572
|
| Fat (g) | 39 | 7 | 46 |
| Sat. Fat (g) | 19 | 4 | 23 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 4 | 10 | 14 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 740 | 347 | 1087 |
Low Carb Meal Plan
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