By Amanda Haas
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.
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|2||(1-1/2 to 2 lb) bone-in rib-eye steaks|
|4 Medium||sweet potatoes, scrubbed|
|As Needed||extra-virgin olive oil|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
Grilled Rib-Eye & Hassleback Sweet Potatoes with Amanda Haas
One hour before grilling, remove the steaks from the refrigerator and let come to room temperature.
2 (1-1/2 to 2 lb) bone-in rib-eye steaks
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
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.
4 Medium sweet potatoes, scrubbed
As Needed extra-virgin olive oil
To Taste kosher salt
To Taste freshly ground black pepper
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.
Meanwhile, prep the steaks. Rub each steak with olive oil and generously season all over with salt and pepper.
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
Remove the steaks from the grill and let rest for 10 minutes, then slice against the grain.
Place the sweet potatoes and sliced the steak on a platter. Serve with Amanda’s Lemon Gremolata for extra flavor. Enjoy!