Birthday Dinner – Pan Seared Ribeye Steak and Roasted Purple Sweet Potato
Today is a special day and we are celebrating by having steak. My husband loves ribeye and it was just my luck that Whole Foods has it on sale. The bone in ribeye was going for $9.99 a lb, I got a piece which came just a little over a pound and is more than enough for the two of us.
You really need a cast iron pan to cook steak over a stove. I didn’t own one so I had to make do with my thick bottomed stainless steel pan. It’s not as hard as I thought to make this. First, pat dry your steak with paper towels and season liberally with kosher salt and freshly ground black pepper.
Heat 2 tbsp. oil in your pan until almost smoking then carefully place your steak and cook for about 3 minutes without touching it. Then flip your steak using tongs and add 2 tbsp. butter on the pan beside the steak. Continue cooking while basting and flipping steak occasionally for a total of about 6 – 8 minutes depending on how well done or rare you want your steak. If the pan becomes too hot lower your heat to medium. It’s best to use an instant read thermometer. I cooked my steak until it reached an internal temperature of 125. Remove from pan and transfer to a plate. Cover loosely with aluminum foil and let the meat rest for 5 – 10 minutes before serving.
Note: Remember thick cut steaks continue to rise in temperature even after you remove it from heat.
I served the steak with a side of roasted organic purple sweet potato. This is my first time to try the stokes brand and I was really surprised at how good it was. I just scrubbed it with a vegetable brush and pat dry with paper towels. Then pricked it all over with a fork, coated it thinly with olive oil and sprinkled with salt. I baked it in a 400F oven for about 35 – 40 minutes. It didn’t need any butter or brown sugar in my opinion as it is already sweet enough as is.