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Culinary Pro Amanda Haas takes a classic rib-eye and elevates it to new heights with the addition of hasselback sweet potatoes and a zesty preserved lemon gremolata.
2 (1-1/2 to 2 lb) bone-in rib-eye steaks
4 Medium sweet potatoes, scrubbed
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 (1-1/2 to 2 lb) bone-in rib-eye steaks
: 400 ˚F
4 Medium sweet potatoes, scrubbed
As Needed extra-virgin olive oil
To Taste Kosher salt
To Taste Freshly ground black pepper
: 130 ˚F