Ribeye With Sweet Potato Purée
Ribeye With Sweet Potato Purée
Herd and Grace
Take steak night to the next level with our Ribeye with Sweet Potato Purée! Featuring a perfectly seared, juicy ribeye topped with aromatic citrus-herb butter and served alongside a smooth, buttery sweet potato purée. A delicious combination of rich, savory flavors and subtle sweetness that makes every bite worth savoring.
Ingredients
Ribeye Steak
- Ribeye – 12 oz portion (340g)
- Salt & black pepper – to taste
- Olive oil – 1 tbsp (15g)
- Garlic – 2 cloves, lightly crushed
- Herbed butter with lemon & orange zest – 1 tbsp (15g)
Sweet Potato Purée
- Sweet potatoes – 2 medium (about 1 lb / 450g), peeled and cubed
- Garlic – 1 clove
- Butter – 1 tbsp (15g)
- Olive oil – 1 tbsp (15g)
- Salt – to taste
- Black pepper – to taste
- Warm water or stock – 2–3 tbsp as needed for consistency
Directions
Preparation of Sweet Potato Purée:
Boil cubed sweet potatoes and garlic in salted water for 15–18 minutes until tender.
Drain and let moisture evaporate for 1–2 minutes.
Blend with butter and olive oil until smooth; adjust with warm water or stock.
Season with salt and pepper; keep warm
Cooking the Ribeye:
Remove ribeye from fridge 30–45 minutes prior to cooking; season with salt and pepper.
Heat olive oil in a skillet over medium-high heat; sear ribeye for 4–5 minutes per side for medium-rare.
Add crushed garlic in the last 2 minutes and baste with oil.
Remove from heat, top with herbed butter, and let rest for 8–10 minutes before slicing.
Plating
Spoon sweet potato purée onto a warm plate and smooth out.
Slice ribeye against the grain and place over or beside the purée.
Allow herbed butter to melt over steak; finish with cracked pepper and flaky salt if desired.