Rib-Eye Steak with Brussels Sprouts and Couscous

Rib-Eye Steak:

To cook the steaks in the skillet, I prefer to slice them in half lengthwise. Season the steaks with salt, pepper, garlic powder, onion powder, basil, parsley, and Worcestershire sauce. Heat a skillet to medium-high heat. Add about 1 tbsp. butter and melt over heat. Add the steaks. Cook about 4 minutes per side for medium.

Brussels Sprouts (Frozen)

Place the sprouts in a pot. Cover with water. Bring to a boil and allow to boil for 3 minutes, covered.

Note: Apparently brussels sprouts explode in the microwave!

The result? Hollowed-out sprouts:

…Now I know.

Couscous (Near East Roasted Garlic & Olive Oil)

(From package directions) Combine 1 ¼ cup water, 1 tsp. olive oil, and contents of spice sack in a saucepan. Bring to a boil. Add the couscous. Remove from heat and cover. Let stand for at least 5 minutes. Fluff with a fork.

Ta-da:

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