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by chef: Eric Schmidt

RECIPE STACK

April's Ribeye Steaks

Mains

Roasted Carrots with Toasted Almonds

Sides

Baked Sweet Potatoes

Sides

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INGREDIENTS

2 ribeye steaks, 1-inch thick

2 tablespoons olive oil

Kosher salt and black pepper, to taste

2 tablespoons butter

2 tablespoons fresh rosemary, chopped

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3 tbs olive oil

1/2 tbs five-spice powder

1 garlic clove, minced

Kosher salt

1 bunch of carrots (1 lb), trimmed and scrubbed, halved lengthwise if large

1/8 cup unsalted, raw almonds

1/8 cup sliced chives

1 tbs sherry vinegar

1 teaspoon grated fresh ginger (or ginger paste)

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4 small to medium sweet potatoes, scrubbed (about 1.5 pounds)

⅛ cup honey

2 teaspoons frank's hot sauce

Salt and black pepper

2 to 3 ounces goat cheese or blue cheese, softened

⅛ cup heavy cream

2 tablespoons cold unsalted butter, cut into 4 pats

¼ cup roasted, salted pecans, coarsely chopped

Finely chopped rosemary or sage, for topping

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PREPARATION

Baked Sweet Potatoes

Step 1 of 10

Heat oven to 425 degrees and line a large rimmed sheet pan with foil. Pierce the potatoes all over with a fork and place them along the edges of the pan (where it gets the hottest).

April's Ribeye Steaks

Step 2 of 10

Remove steaks from the fridge at least 45 minutes before cooking. Just before cooking, rub steaks with olive oil and generously season with kosher salt and black pepper.

Baked Sweet Potatoes

Step 3 of 10

1h 30m

Bake until tender and reduced in size, 1 to 1 ¼ hours. A fork should pierce through the largest potato’s center easily. Remove the pan from the oven and leave on the counter to finish steaming, about 15 minutes.

Roasted Carrots with Toasted Almonds

Step 4 of 10

Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.

Roasted Carrots with Toasted Almonds

Step 5 of 10

25m

In a large bowl, stir together 1 tablespoon of olive oil with the five-spice powder, garlic, and 1/2 tsp of salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over. 20 to 25 minutes, flipping halfway through. While the carrots are roasting, toast almonds on a separate baking sheet on the top rack until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl. Add the chives, vinegar, ginger, and remaining 2 tablespoons of olive oil to the almonds and season with salt as needed. Add roasted carrots and toss to coat. Serve hot.

Baked Sweet Potatoes

Step 6 of 10

10m

Meanwhile, pour the honey in a small saucepan. Heat the honey over medium, stirring occasionally, until bubbling. Continue cooking, stirring constantly, until slightly reduced, 1 to 2 minutes. Remove from the heat, stir in the hot sauce and season with black pepper. Set aside to cool slightly.

April's Ribeye Steaks

Step 7 of 10

12m

Preheat grill to medium heat (~375 degrees F). Grill 5-6 minutes per side for medium-rare (135F) or 6-7 minutes per side for medium (145F).

Baked Sweet Potatoes

Step 8 of 10

To a large bowl, add the goat cheese, heavy cream and a pinch of salt. Whisk the mixture by hand or with an electric mixer until smooth, thick and the consistency of sour cream, 1 to 2 minutes.

Baked Sweet Potatoes

Step 9 of 10

When the potatoes have cooled slightly, slice each in half lengthwise without cutting through the bottom. Then, using both hands, gently pinch the bottoms up to push out some of the potato flesh. Season with salt. To assemble, top each potato with a pat of butter, a dollop of goat-cheese whipped cream, some nuts, a generous drizzle of hot honey and a sprinkle of rosemary.

April's Ribeye Steaks

Step 10 of 10

Remove from the grill and top with a tablespoon of butter and a tablespoon of rosemary. Loosely tent with foil and rest steaks for 5-10 minutes before serving.

DISH INFO

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COMMENTS

[{"id":1,"name":"No Match"},{"id":2,"name":"Basil, fresh 🌿"},{"id":3,"name":"Butter, unsalted 🧈"},{"id":4,"name":"Chicken breast 🐔"},{"id":5,"name":"Chicken stock 🐔"},{"id":6,"name":"Chicken thigh 🐔"},{"id":7,"name":"Flour 🏺"},{"id":8,"name":"Garlic 🧄"},{"id":9,"name":"Heavy cream 🥛"},{"id":10,"name":"Neutral oil, like grapeseed 🛢️"},{"id":11,"name":"Olive oil 🛢️"},{"id":12,"name":"Oregano, dried 🌿"},{"id":13,"name":"Parmesan cheese, grated 🧀"},{"id":14,"name":"Red bell pepper 🫑"},{"id":15,"name":"Red pepper flakes 🌶️"},{"id":16,"name":"Rice, jasmin 🍚"},{"id":17,"name":"Salt, kosher 🧂"},{"id":18,"name":"Sun-dried tomatoes 🍅"},{"id":19,"name":"Tomato paste 🥫"},{"id":20,"name":"Peanut butter 🥜"}]