Pan Seared Rib Eye Steak with Roasted Tomatoes and Sweet Potatoes

Last night I made rib-eye steaks with roasted cherry tomatoes and sweet potatoes. When it comes to steak, I like it to taste like steak, so I keep the seasoning simple and let the quality of the meat shine. The tomatoes and sweet potatoes are roasted just as simply, making this an easy meal that’s full of flavor.

Rib-Eye Steaks

Ingredients

• 2 rib-eye steaks
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, lightly smashed
• 1 tablespoon butter
• Freshly cracked black pepper
• Salt, to taste

Directions

Pat the steaks dry with paper towels. Drizzle both sides with the olive oil and season generously with freshly cracked black pepper and salt. Let the steaks sit at room temperature for about 30 to 45 minutes before cooking.

Heat a cast-iron skillet over high heat until it’s very hot. Add the butter and the smashed garlic cloves. Once the butter begins to foam, place the steaks in the skillet. Cook for about 4 minutes, or until a deep brown crust forms. Flip the steaks and cook the second side until equally well browned.

During the last minute or two of cooking, tilt the skillet slightly and use a spoon to baste the steaks with the garlic-infused butter. Continue cooking until the steaks reach your desired doneness.

Transfer the steaks to a plate, loosely tent with foil, and let them rest for about 5 minutes before serving.

Roasted Cherry Tomatoes & Sweet Potatoes

Drizzle the cherry tomatoes with a little olive oil and season with Herbes de Provence, salt, and pepper. Roast at 400°F for about 20 minutes, or until they begin to burst and caramelize.

Pierce the sweet potatoes several times with a fork, wrap them in foil, and roast at 400°F for about 45 minutes, or until tender. Slice them open and finish with a little butter, a sprinkle of salt, and a touch of brown sugar.