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Preheat oven to 400°F (200°C).
Pierce the sweet potato with a fork and place on a baking sheet. Bake for 45–60 minutes, or until fork-tender.
Slice open, fluff with a fork, and top with butter, sour cream (optional), and seasoning of salt and cinnamon.
Roast the Mushrooms & Onions:
Toss mushrooms and onions with olive oil, salt, pepper, and a splash of balsamic vinegar.
Roast at 400°F (200°C) for 20–25 minutes, stirring once, until caramelized and tender.
Cook the Ribeye:
Season the ribeye steak generously with kosher salt and black pepper.
Heat a skillet or grill to high heat.
Add olive oil to the skillet and sear the steak for 3–4 minutes per side for medium doneness.
During the last minute, add butter, smashed garlic, and fresh rosemary or thyme, basting the steak with the juices.
Let the steak rest for 5–10 minutes before slicing.
Assemble the Dish:
Plate the ribeye steak with the baked sweet potato and roasted mushrooms and onions.
Spoon any remaining juices from the steak over the top of the steak for extra flavor.
Serving and Storage Tips:
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