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Ribeye with Baked Sweet Potato & Caesar Salad

Nothing beats a plate that feels like a warm hug after a long day. This meal comes together with simple, no-fuss steps and everyday ingredients you can trust.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 ribeye steaks
  • 2 sweet potatoes
  • 2 tbsp butter plus extra for serving
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped
  • Caesar salad kit or chopped romaine lettuce
  • croutons
  • Parmesan cheese
  • Caesar dressing

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork and bake until tender.
  3. Pat the ribeye steaks dry.
  4. Season steaks with garlic powder, smoked paprika, salt, and black pepper.
  5. Heat a cast-iron skillet over high heat and add olive oil.
  6. Sear the steaks on both sides until desired doneness.
  7. Add butter during the last minute and spoon it over the steaks.
  8. Remove steaks from heat and let them rest.
  9. Toss romaine lettuce with Caesar dressing, Parmesan cheese, and croutons.
  10. Slice open baked sweet potatoes and fluff the inside with a fork.
  11. Add butter and sprinkle with chopped parsley.
  12. Plate steak, sweet potatoes, and Caesar salad together.

Notes

Store leftover steak and sweet potatoes in the fridge for up to 3–4 days and reheat before serving. Serve with a fresh Caesar salad for a balanced, comforting meal.