- 4 rib eye steaks 3/4 inch thick (dry aged is best if you can get them)
- 3 large sweet potatoes
- medium sized red onion
- 4 cloves of garlic
- handfull of fresh herbs (rosemary and thyme are perfect)
- jar of caramelized red onion
- olive oil
- sea salt
- black pepper
- Preheat oven to 220°C.
- Peel and dice sweet potato and put in a large bowl. Mix in the herbs along with a generous drizzle of olive oil. Peel the onion and garlic and slice lengthways and add to the potato. Season with sea salt and cracked black pepper and place into the preheated oven.
- When the potatoes are in the oven 20 minutes- Heat up a heavy based frying pan or griddle with a splash of olive oil. Allow the oil to almost reach smoking point so that the steaks will sear properly and seal in all the flavour.
- Just before placing the steaks onto the pan- season them with a light sprinkle of sea salt- crumbling between your fingers as you season. If you do this too early the steaks will lose their succulence and dry out.
- Allow the steaks to cook for 2 minutes on the first side and repeat seasoning on the upper side just before turning them and allow to cook for a further 2 minutes until both sides are nicely browned.
- Place the steaks in an oven proof dish and put a generous teaspoon full of caramelized red onion on top of each- place in the oven for 4-5 minutes. Remove and allow to sit for a few minutes and they will absorb some of the roasting juices.
- Remove the sweet potato from the oven and plate up a heaped serving along with a steak for each person and enjoy.
Personally I love my steak to be rare but this recipe is for a medium-well done steak. It is best to cook rib-eye steaks medium-well to allow the eye of the steak to render which gives the most beautiful flavour to the meat. The flavour of the caramelized red onions with the steak is really delicious. As an alternative- you can use a her and garlic butter or your favourite pepper sauce but you should try the onions as they add a real depth of flavour.