Earl Cooks Rubbed Rib-eye Steaks with Brussels Sprouts

It is almost unbelievable, how much learning about Sous Vide for cooking steaks, has changed our enjoyment of eating them. I have always loved steaks at restaurants, but rarely could I get the flavor I sought at home. 2 things changed my steak cooking/eating life 1)-A Cast Iron Skillet and  B)-The Sous Vide technique. If you like steak, you should try it. Last night I tried one more new thing...Captain Len's Steak Rub...AND IT WAS GREAT. I oven roasted the Brussels Sprouts (I know, it seems like it should be  Brussel Sprouts or Brussel's Sprouts, but it's not). For my steaks, I cooked them in my Hamilton Beach Sous Vide Professional until they reached 140°, "Turkey's" preferred doneness. Then I grabbed my new 15" Cast Iron Skillet I bought just last week for just such an occasion. The details follow:
Ingredients

• 2 8oz. Rib-eye Steaks
• 1 pkg. Captain Len's Steak Rub
• Frozen Brussels Sprouts (if fresh is used adjust cooking time)
• Salt & Fresh Cracked Pepper (for the Brussels Sprouts)
• EVOO (Extra Virgin Olive Oil) for Steaks & Sprouts
• 2 tsps real butter for finishing both the steaks and the sprouts

Instructions
—for the steaks

• Remove from wrap or packaging and lightly salt both sides
• Vacuum seal each steak individually (If you don't have a sealer this can be done manually)
• Place in Soud Vide machine (no Sous Vide? No problem, use a slow cooker!)
• Once the steaks reach the desired doneness, allow them to cook for no less than 1 hour. Temp the water at regular intervals.
• Remove Steaks from Sous Vide. There will be moisture/rendered fat in the bags. DRY THE STEAKS WELL. Coat with Captain Len's Steak Rub (or your favorite rub).
• Pour enough EVOO in the bottom of the skillet
• Heat Cast Iron Skillet on HIGH until wisps of smoke rise then turn down to MEDIUM HIGH
• Turn your steaks often. Many rubs include a sugar component that will BURN if you don't.
• Remove from heat and allow to rest 5-10 minutes

—for the sprouts

• Allow 25-30 minutes to cook at 400°
• Cover small rimmed baking sheet with EVOO, pepper & salt
• add frozen sprouts, distributed evenly over an oiled sheet pan. Single layer.
• Top with more EVOO and salt and pepper
• Place in preheated oven for 15 minutes
• Remove and shake them around to make sure all are seasoned.
• Replace and continue cooking for 10-15 minutes longer.

—for both to finish

• Place 1 tsp real butter on sprouts and 1 on steaks to give a finishing richness.

Results

Rib-eye was tender and juicy and I ate 2 portions of sprouts.