Step-by-Step Instructions

1. Prep the Smoker: Preheat your smoker to 225°F. Season the ribeye generously with salt and pepper.
2. Smoke the Ribeye: Place the ribeye in the smoker and cook until it reaches your desired internal temperature.
3. Prepare the Sweet Potatoes: Peel and cube the sweet potatoes. Boil in water until tender, drain, and mash with butter, cinnamon, and hot honey.
4. Make the Chimichurri: Chop fresh parsley and garlic. Mix them together with olive oil and red wine vinegar for a zesty sauce.
5. Blanch the Asparagus: Quickly blanch asparagus in boiling water, then shock it in ice water to retain the bright green color. Toss with olive oil, salt, and pepper.
6. Plate and Serve: Arrange the smoked ribeye on a plate with a generous side of sweet potatoes, chimichurri drizzled on top, and the asparagus beside it.

Best Ways to Enjoy It

For plating, consider placing the ribeye at the center of your plate, garnished with fresh chimichurri. The sweet potatoes can be served in a ramekin for a rustic touch, while the asparagus can be artistically arranged alongside. Pair this meal with a full-bodied red wine, such as a Cabernet Sauvignon, to complement the richness of the ribeye.

Storage and Reheating Tips

To keep your leftovers fresh, store them in airtight containers in the refrigerator. Consume within 3-4 days for the best quality. For longer storage, you can freeze the smoked ribeye and sweet potatoes, though it’s best to consume them within a month. Always ensure reheating is done to an internal temperature of 165°F for safety.

Helpful Cooking Tips

• Let It Rest: After smoking, allow the ribeye to rest for 10-15 minutes. This ensures all the juices redistribute for a perfect bite.
• Taste as You Go: Adjust the sweetness of the sweet potato mash by adding more hot honey or butter according to your preference.
• Prepare Ahead: You can make the chimichurri a few hours ahead; the flavors only get better with time.

Recipe Variations

• Flavor Swaps: Try adding lemon zest or chili flakes to the chimichurri for a different flavor profile.
• Dietary Adjustments: For a keto-friendly option, swap sweet potatoes with mashed cauliflower or turnips.
• Spice it Up: Incorporate different vegetables like roasted bell peppers or sautéed mushrooms alongside the asparagus for added dimension.

Common Questions

What is the ideal internal temperature for ribeye steak?

For medium-rare, aim for an internal temperature of 130-135°F. Remember, it will continue to cook slightly while resting.

Can I use other cuts of meat?

Absolutely! This recipe works well with other cuts such as strip loin or even a pork tenderloin if you prefer.

How long does it take to smoke a ribeye steak?

Smoking times can vary, but generally, it takes about 1.5 to 2 hours to reach the desired doneness at 225°F.

Enjoy creating this delicious Smoked Ribeye with Sweet Potato, Chimichurri, and Asparagus! It’s an experience you won’t want to miss.