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One Pan Smoky Ribeye With Sweet Potato Hash

Dennis Keohane

Dennis Keohane

June 3, 2019
ribeye steak
Clock icon

30 min

Total

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2

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 pkg ButcherBox Ribeye Steaks

  • 1 Tbsp smoked salt

  • 1 Tbsp black pepper

  • 2 Tbsp olive oil

  • 2 Tbsp butter

Sweet Potato Hash

  • 6 cloves garlic

    minced

  • 1 small onion

    small dice

  • 1 medium sweet potato

    small dice

  • ½ c raw cashews

  • 1 c brussel sprouts

    shaved

  • ½ c dried cranberries

  • 2 Tbsp sherry vinegar

  • ½ c feta cheese

    optional

Step By Step

Instructions

1
Preheat oven to 400℉.
2
Bring steaks to room temperature and season with smoked salt and pepper.
3
Preheat cast-iron skillet on high heat. Add olive oil to hot pan, once oil starts to smoke sear steaks on both sides for 2-3 minutes. Add butter and baste for 30 seconds, then remove steaks and set aside.
4
In the same skillet reduce heat to medium heat. Add garlic and onions to skillet and sauté for 1 minute, then add cashews and sauté for another minute. Add sweet potatoes and sauté for 5 minutes, stirring frequently.
5
Add shaved Brussels sprouts, dried cranberries and vinegar to skillet. Sauté for 30 seconds and season to taste with kosher salt and black pepper.
6
Place steaks on top of sweet potato hash and place in oven for 5-10 minutes. Remove the steaks when thermometer inserted into the thickest part reads 120℉. Check texture of sweet potatoes and remove from oven when soft. Gently mix in feta cheese.
7
Serve steak with hash and a little extra drizzle of olive oil and sherry vinegar. Enjoy!

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