Ribeye Steak with Sweet Potato and Pecans

Ribeye Steak with Sweet Potato and Pecans (Serves 2)

This is part two of my thoughts on what to do with a four-pack of ribeye steaks. Part one recommended ribeye with broccoli and dried cranberries. Here I recommend ribeye with sweet potato and pecans. I keep baked sweet potatoes in my refrigerator all the time. I like them cold. I eat them immediately after workouts on days that I exercise and am happy to have them with big meals too.

Prep and Cook Time: 15-20 minutes (plus 120 minutes)

Ingredient list:

Ribeye steak (3/4 pound is enough for two)
2 sweet potatoes
Pecan halves
Garlic powder
Black pepper


Preheat oven to 350 degrees. Rinse sweet potatoes. Place on a baking sheet or pizza pan and bake for 90 minutes. Remove from oven and let cool for 30-60 minutes. Arrange sweet potatoes on a plate and put in the refrigerator until you need them. You can eat them hot, but I like them cold. I typically bake 4-5 at a time.

Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the ribeye steak with a nice dusting of salt, garlic powder, and black pepper. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Turn and sear the other side for at least 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat.

Transfer the meat to a plate. Add a sweet potato from the refrigerator. Split potato in half and add a handful of pecan halves on top. Enjoy.

Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Use tongs to turn meat. Puncturing meat with a fork lets valuable juice escape.

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