Ribeye, pimento smoked gouda farfalle & brussels sprouts

For the Ribeye Steak:

1. Preheat your grill or skillet over high heat. Season the steaks generously with salt and pepper. Drizzle with olive oil.
2. Cook the steaks to your preferred doneness, about 4-5 minutes per side for medium-rare, depending on thickness.
3. Add flavor by adding butter, garlic, and fresh herbs in the last few minutes of cooking, basting the steaks with the melted butter.
4. Rest the steaks for at least 5 minutes before slicing.

For the Pimento Smoked Gouda Farfalle:

1. Cook the farfalle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a sauté pan, melt butter over medium heat. Add onion and garlic, and sauté until translucent.
3. Stir in the heavy cream and bring to a simmer. Reduce heat and add grated smoked gouda, stirring until melted.
4. Add pimentos and cooked pasta to the sauce, tossing to coat evenly. Season with salt and pepper. Garnish with fresh parsley.

For the Brussels Sprouts:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for about 20-25 minutes, until caramelized and tender. Optionally, drizzle with balsamic vinegar before serving.

Serving Suggestions:

Arrange the ribeye steak slices alongside a portion of the pimento smoked gouda farfalle and a serving of roasted Brussels sprouts. This combination offers a balance of rich, creamy pasta with the succulent steak and the earthy, slight bitterness of the Brussels sprouts, creating a meal that is both visually appealing and delicious.

Enjoy your meal with a glass of red wine, such as a Cabernet Sauvignon or a Merlot, which pairs beautifully with the richness of the ribeye and the smoked gouda.