Grilled Beef with Butternut Squash and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Tender grilled ribeye steaks pair beautifully with roasted butternut squash, which is packed with vitamin A for healthy eyes and skin. The sage brown butter brings everything together with its nutty, aromatic richness, while fresh thyme and garlic add depth without requiring any complicated techniques. It's the kind of dish that feels elegant enough for guests but simple enough that you won't stress in the kitchen.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, about 10 oz each)
- 1butternut squash(halved lengthwise, seeds removed)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves
- 3garlic cloves(smashed)
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 4thyme sprigs(fresh)
- 2 tablespoonslemon juice
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. Pat the beef steaks dry with paper towels and season generously on both sides with sea salt and cracked pepper 15 minutes before cooking.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Cut the butternut squash into 3/4-inch thick semicircular wedges. Toss with 2 tablespoons of olive oil, salt, and pepper. Set aside until ready to grill.
Tip: Uniform thickness helps all pieces cook at the same rate.
- 3
Place butternut squash wedges on the grill and cook for 15-18 minutes, turning halfway through, until golden brown and fork-tender. Transfer to a warm plate.
Tip: The squash releases moisture as it cooks; don't flip too early or it won't develop color.
- 4
Brush the grates with remaining olive oil. Place the beef steaks on the grill and sear for 4-5 minutes per side for medium-rare, creating a nice crust. Remove and rest on a warm plate for 5 minutes.
Tip: Resist moving the steaks once placed; this develops the best crust.
- 5
While the beef rests, melt butter in a small skillet over medium heat with garlic cloves and fresh sage leaves. Cook for 3-4 minutes until the butter turns golden brown and releases a nutty aroma.
Tip: Watch carefully to prevent the butter from burning; remove from heat once it turns hazelnut brown.
- 6
Strain the sage brown butter through a fine sieve, discarding solids. Squeeze fresh lemon juice into the butter and stir well.
Tip: Straining removes the burnt particles and creates a silky sauce.
- 7
Arrange grilled butternut squash wedges on serving plates with a beef steak beside them. Drizzle generously with sage brown butter and serve immediately.
Tip: Pour any accumulated beef juices onto the plate for extra flavor depth.
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