Reverse Seared Bone-in Ribeye with Sweet Potato & Shallot Mash

Preparation

Please watch the short video above to see how it’s done. Recipe comes with a 16 oz. steak, add another for doube meat.

Reverse Searing the Bone-In Ribeye

1. Preheat your oven to 275°F. Season room temperature steaks aggressively with lots of salt & pepper. Coat with a layer of olive oil.

2. Place the steaks on a rack over a baking tray and put in the oven. For a medium rare steaks pull them out of the oven after about 12 minutes. If you'd like them well done, leave them in for a bit longer, roughly 15-18 minutes.

Sweet Potato & Shallot Mash

1. Peel the skin off the sweet potatoes and cut into cubes no larger than an inch.

2. Bring about 8-10 cups of water to a boil. Add in sweet potatoes. Cook until soft, roughly 8-10 minutes, then strain out water.

3. Mash sweet potatoes with 1 tablespoon of butter and salt and pepper to taste. Set aside. Slice shallots, peel garlic, set aside with rosemary.

Meanwhile, check on your steaks. If you have a food thermometer and the internal temp is around 120° to 140°, remove them from the oven. Let rest for about 10-15 minutes.

Searing Your Steak

In a sauté pan, bring 2 tablespoons of olive oil to a high heat. Gently drop in rested steaks, add in garlic cloves and rosemary sprigs. Let steaks sear on one side for at least a minute (dragging the steak along the edges of the pan will help sear the sides). Once seared, flip. Baste steak with garlic rosemary oil from the pan (you can drag the steaks or use a spoon and coat the top). Once the other side is seared, remove the steak. Immediately add shallots and pine nuts to the same sauté pan. Cook until fragrant.

Serve steak and sweet potato mash with shallots and pine nuts on top.

Leftover ingredients: Pine nuts, garlic and rosemary. Connect these ingredients with other dishes below.