Rib Eye Steak with Roasted Mash Sweet Potato

STORY

Last December (almost January) my boyfriend Sean and I celebrated our anniversary right after an enormous snow storm. It took him 4 hours to get to me (he was only 1/2 hour away!) and when he finally arrived he came (per my request) bearing our anniversary meal: a ribeye steak, and sweet potatoes. It seemed fitting that we dine-in, after all, I had seduced him a year before with the promise of chili crab.

The first time I made this recipe (based on a Giada DeLaurentis recipe) I made it with a black olive vinaigrette (Sean loves olives), but we thought even though the vinaigrette was delicious, it wasn’t needed. As for the roasted mash sweet potato, it’s savory, and absolutely scrumptious.

Since a ribeye is a large cut, you can share this with someone special or make it for yourself and use the leftovers for ribeye fajitas or a delicious sandwich (I’ll post recipes for those soon).

RECIPE

• Prep Time, 5 minutes
• Cook Time, ~55 minutes
• Total Time: ~1 hour

TOOLS

• oven, preheated to 400°F (200°C)
• fork
• paper towels
• grill pan or skillet
• tongs for turning meat
• meat board or plate
• aluminum foil
• bowl, for mixing

INGREDIENTS for Roasted Mash Sweet Potato

1 large sweet potato

2 cloves of garlic, skin on

olive oil for drizzling

1 tsp of fresh thyme, chopped

salt and pepper to taste

INGREDIENTS for Rib Eye Steak

1 tbsp of olive oil

1 boneless ribeye steak

1 tbsp of herbes de provence

1 teaspoon of kosher salt

1 teaspoon of fresh ground pepper

METHOD

1. Sprinkle olive oil over garlic (with skin on).
2. Using a fork, pierce the skin of the sweet potato and drizzle with olive oil. Place sweet potato and garlic on a sheet of aluminum foil and place into an oven, preheated to 400°F (200°C).
3. Bake for 45 minutes.
4. Once the sweet potato and garlic are roasted, (tender to the touch when you use a fork), remove them from oven.
5. Heat grill pan or skillet over medium-high heat.
6. Using a paper towel, remove the excess moisture from the rib eye (until it’s dry to the touch).
7. Coat ribeye with 1 tbsp of olive oil then sprinkle ribeye with 1 teaspoon of kosher salt, 1 teaspoon of ground pepper, and 1 tbsp of herbes de provence.
8. Cook the ribeye on each side for about 6 minutes (for medium-rare) 8-9 minutes (medium) 10 – 12 minutes (well-done).
9. Remove ribeye from heat and place on a meat board or a plate.
10. Cover with aluminum foil. Let the steak sit for at least five minutes.
11. Remove sweet potato skin, and garlic skin, and mash sweet potato and garlic in a bowl and mash together.
12. Add 1 tsp fresh thyme, and salt and pepper to taste.

Enjoy for two meals, or eat with someone special.

Photo Credit: Sean