Ribeye Steaks with Sides
Saturday night family dinner, 5:30 PM, 2/25/23: Ribeye steaks!
Ribeye steaks are our family’s favorite cut of meat. They are just so flavorful, fatty, and tender. With each bite that melts in your mouth, the sensation that you are eating the perfect food for your body enraptures the senses.
This is another classic rendition of dinner served in our home: a meat-centered meal, paired with whatever sides we have. Tonight, it was sweet potatoes and pineapple [Christina did sauté herself some spinach that my mother left with us from her recent visit; the kids and I did not partake].
Ingredients:
A) Ribeye steaks-
1.5lbs ribeye (split into two steaks)
2 tbsp grass-fed, cultured butter
2 tsp microplastic-free kosher salt
1 tsp freshly ground pepper
B) Sweet potatoes-
4 medium-sized sweet potatoes
2 tbsp grass-fed, cultured butter
2 tsp microplastic-free kosher salt
1 tsp freshly ground pepper
C) Pineapple
D) Spinach-
2 cups raw spinach
1 tbsp grass-fed, cultured butter
½ lemon, freshly squeezed juice
¼ tsp microplastic-free kosher salt
¼ tsp freshly ground pepper
Instructions:
A) Ribeye’s (reverse sear method)
- Pat dry and coat with microplastic-free kosher salt and freshly ground pepper
- Place in oven on a perforated rack at 275F for 40 min, flipping at 20 min
- Once done, take out and let rest for about 5 min; start heating cast iron skillet over medium heat
- Once cast iron is smoking, toss the steaks on and sear for 1 min on each side
- Add butter in after the first flip and spoon it over the top of the steaks
- Once done, let rest for at least 5, preferably 10 min before cutting into them
- This all will give you a medium rare (~125F internal temp) steak
B) Sweet Potatoes
- Preheat oven to 400F
- Poke holes throughout each sweet potato with a fork
- Cover each sweet potato with melted butter and season with salt and pepper
- Place in oven for 1 hour
C) Pineapple
- Slice off the top, bottom, and sides of the pineapple
- Cut pineapple into slivers, lengthwise (see video below)
D) Spinach
- Melt butter in sauté pan
- Add spinach, toss in butter till coated, cover, and steam on low for 1-2 minutes until just barely wilted
- Turn off the heat and finish with fresh-squeezed lemon juice, salt, and pepper
Prep time: ~10 min total
- 1 min for ribeye steaks
- 5 min for sweet potatoes
- 5 min for pineapple
Cook time:
- 45 min for ribeye steaks
- 60 min for sweet potatoes
- 2-3 min for spinach
Total cost: ~$21 total
- $16 total for ribeye steaks
- $2 for sweet potatoes
- $3 for pineapple
The dish was gluten-free, seed oil-free, sugar-free, grain-free, and nut-free.
The whole family was served the same dish, with raw milk, including our <3y old kids. There was no morsel left behind.
See more of our recipes here!
