Grilled Beef with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite autumn dinners because it comes together in just about an hour, yet tastes like you've been cooking all day. Juicy grilled ribeye steaks get topped with a silky sage brown butter and a pumpkin puree that's enriched with warming spices like nutmeg and a touch of maple syrup. Beyond being delicious, pumpkin is packed with vitamins and antioxidants that support eye health and immunity. The beauty of this dish is its simplicity, using just a handful of pantry staples to create something truly special that'll impress even the most discerning dinner guests.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick)
- 355 mlfresh pumpkin puree(or canned)
- 6 tablespoonsunsalted butter
- 12fresh sage leaves(whole)
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 2 tablespoonsvegetable oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonground nutmeg
- 1 tablespoonapple cider vinegar
- 1 tablespoonmaple syrup
Detail level
Instructions
- 1
Remove steaks from refrigeration 30 minutes before cooking. Pat dry with paper towels and season both sides generously with salt and pepper.
Tip: Letting meat reach room temperature ensures even cooking throughout.
- 2
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear each steak for 4-5 minutes per side for medium-rare, then transfer to a plate to rest.
Tip: Don't move the steaks while searing to develop a flavorful crust.
- 3
In the same skillet, melt 2 tablespoons of butter and sauté the diced shallot and minced garlic for 2 minutes until fragrant.
Tip: Keep the heat at medium to prevent burning the garlic.
- 4
Add the pumpkin puree to the skillet and stir in the nutmeg, apple cider vinegar, and maple syrup. Cook for 3-4 minutes, stirring occasionally, until the mixture is warmed through and slightly darkened.
Tip: The vinegar and maple syrup balance the pumpkin's sweetness with acidity.
- 5
In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat, stirring occasionally. Continue cooking for 5-7 minutes until the milk solids turn golden brown and the butter becomes fragrant.
Tip: Watch carefully near the end to avoid burning the brown butter.
- 6
Add the sage leaves to the brown butter and cook for 1 minute until crispy, then remove from heat.
Tip: The sage will continue to infuse the butter with flavor as it cools.
- 7
Divide the pumpkin puree among four plates and top each with a rested steak.
Tip: Resting the meat allows juices to redistribute, keeping it tender and juicy.
- 8
Drizzle the sage brown butter over each steak, distributing the crispy sage leaves evenly, and serve immediately.
Tip: Serve while the brown butter is still warm for the best flavor.
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