Savory steak and sweet potatoes make a perfect pair for a delicious Valentine’s Day celebration!
Here’s how to make a memorable yet simple meal this Valentine’s Day.
INGREDIENTS
2 Saint John’s organic grass-fed ribeye steaks
2 large sweet potatoes
Butter
Salt
METHOD
At least 2 hours before dinner, preheat the oven to 400 degrees.
Scrub the potatoes clean and poke holes in them with a fork.
Place the potatoes on a parchment paper lined baking sheet and bake for 1 hour.
After 1 hour, check on the potatoes by poking them with a fork. Do they feel soft and tender or still a bit firm? If they feel firm. Keep baking for another 20 or 30 minutes until they feel soft.
Now turn down the heat and keep them warm at 200 degrees. The added cooking time at a low temperature continues to softly cook the sweet potatoes and will help them develop a creamy texture.
While the potatoes are cooking, remove the steaks from the packaging and pat dry with a paper towel.
Salt both sides of each steak generously and leave covered at room temperature for 2 hours.
The time to sit while salted tenderizes the steak and will bring out more of the grass fed flavor of the meat.
Thirty minutes before you want to serve dinner, preheat your grill.
For a 3-burner grill, turn on the outer two burners and place the steaks in the middle, so that they cook indirectly over the heat.
Depending on the thickness of your steaks, check the temperature of your steak after 3 minutes per side. A meat thermometer is indispensable here!
After the steaks have reached an ideal final temperature, allow them to rest at least 5 minutes before serving.
Serve your sweet potatoes by slitting them lengthwise and topping with butter and salt.
Enjoy your simple and delectable meal!
Saint John’s steak cooked to a perfect medium rare.
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