Ribeye Steak with Baked Sweet Potato and Roasted Mushrooms & Onions
Ingredients:
For the Ribeye:
1 thick-cut ribeye steak (1–1.5 inches)
Kosher salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, smashed
Fresh rosemary or thyme
For the Sweet Potato:
1 large sweet potato
1 tbsp butter
1 tbsp sour cream (optional)
Salt and cinnamon to taste
For the Roasted Mushrooms & Onions:
1 cup cremini or button mushrooms, halved
1 small red onion, sliced
1 tbsp olive oil
Salt, pepper, and a splash of balsamic vinegar
Instructions:
Bake sweet potato at 400°F (200°C) for 45–60 minutes until fork-tender. Slice open, fluff with a fork, and top with butter, sour cream, and seasoning.
Toss mushrooms and onions in olive oil, salt, pepper, and balsamic. Roast at 400°F for 20–25 minutes, stirring once.
Season steak generously with salt and pepper. Heat skillet or grill to high.
Sear steak 3–4 minutes per side for medium doneness, adding butter, garlic, and herbs to baste during the last minute.
Let steak rest 5–10 minutes before slicing.
Plate the steak with sweet potato and roasted vegetables. Spoon juices over steak.