Ribeye with Spicy "Cowboy" Butter, Butternut Squash & Brussels Sprouts

Directions

1. 1. Preheat the oven and prepare the vegetables: heat to 450°F and wash the produce, then trim and peel the squash, pulling seeds and cutting it into medium pieces; place on a baking sheet.
2. 2. Add trimmed Brussels sprouts to the sheet with the squash, then zest a lemon into a small bowl (set aside) and squeeze its juice over the vegetables; season with salt and pepper and toss to coat in an even layer.
3. 3. Cut butter into small pieces and scatter over the vegetables; slide the sheet into the oven and roast, tossing halfway, until tender, about 20–25 minutes.
4. 4. While the veggies roast, heat a grill pan, outdoor grill, or skillet over medium-high heat.
5. 5. Dry the ribeye, season with salt and pepper on both sides, then cook in the hot pan or grill until the desired doneness, 2–5 minutes per side; transfer to a plate and rest for about 5 minutes.
6. 6. While the steak rests, peel and mince the shallot and garlic; mix them with the lemon zest in a bowl, then add butter in pieces, Dijon, and the spices to form a soft cowboy butter and mash to combine.
7. 7. Slice the rested steak thinly against the grain and keep it ready for plating.
8. 8. When the vegetables are tender, remove the sheet from the oven and give them a final toss; arrange them on plates alongside the steak.
9. 9. Top the sliced steak with the cowboy butter and serve the dish with the roasted vegetables.