Grilled Rib-Eye With Hasselback Sweet Potatoes

Steps

• Watch Video

  Grilled Rib-Eye & Hassleback Sweet Potatoes with Amanda Haas

  

• 1

  One hour before grilling, remove the steaks from the refrigerator and let come to room temperature.

  Ingredients

  • 2  (1-1/2 to 2 lb) bone-in rib-eye steaks

• 2

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 3

  Lay a chopstick on either long side of a sweet potato. Using a sharp knife, cut each sweet potato crosswise into 1/8-inch-thick slices, letting the knife stop at the chopsticks to keep the potatoes intact. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.

  Ingredients

  • 4 Medium sweet potatoes, scrubbed

  • As Needed extra-virgin olive oil

  • To Taste kosher salt

  • To Taste freshly ground black pepper

  

• 4

  Place the baking sheet on the grill grates. Close the lid and roast until the potatoes are browned on the outside and tender in the centers, 50-60 minutes.

• 5

  Meanwhile, prep the steaks. Rub each steak with olive oil and generously season all over with salt and pepper.

• 6

  When the sweet potatoes are nearly done, place the steaks directly on the grill grates. Insert the probe into the center of a steak, avoiding the bone and any large pockets of fat. Close the lid and sear until the internal temperature reaches 130°F for medium-rare or your desired temperature, 4-5 minutes per side.

  130 ˚F / 54 ˚C

• 7

  Remove the steaks from the grill and let rest for 10 minutes, then slice against the grain.

• 8

  Place the sweet potatoes and sliced the steak on a platter. Serve with Amanda’s Lemon Gremolata for extra flavor. Enjoy!