Step-by-step instructions
Start by preheating your smoker to 225°F (107°C). Season the ribeye steak with a generous amount of salt and pepper for a flavorful crust. Smoke for approximately 1.5 to 2 hours until the steak reaches your desired doneness, using a meat thermometer for accuracy.
While the steak is smoking, peel and cut the sweet potatoes into bite-sized cubes. Boil or steam them until tender, which usually takes about 15 minutes. Once cooked, toss the sweet potatoes with melted butter, cinnamon, and hot honey to taste; set aside.
Prepare the chimichurri by finely chopping the fresh parsley and garlic. Mix them with red wine vinegar, olive oil, and a pinch of salt and pepper. This sauce will add a fresh zing to your meal.
Grill or sauté the asparagus until it’s tender, which takes about 5 minutes. Drizzle with a bit of olive oil and season with salt for that extra flavor.
Once the ribeye is perfectly smoked, slice it against the grain for the best texture. Plate it alongside the colorful sweet potatoes and drizzle chimichurri on top or serve it on the side for guests to enjoy. Add the sautéed asparagus to complete this vibrant and delicious meal.
Best ways to enjoy it
The presentation of this dish is as delightful as its flavors, so take the time to plate it beautifully. Consider serving the smoked ribeye on a cutting board for a rustic vibe, drizzling each slice with chimichurri and garnishing with fresh parsley. Complement the meal with a crisp salad, roasted vegetables, or a glass of full-bodied red wine to elevate the dining experience.
How to store
To ensure your leftovers stay fresh and delicious, let them cool completely before placing them in airtight containers. You can refrigerate the smoked ribeye and sweet potato mix for up to 3 days. For longer storage, consider freezing the cooked steak, which can last up to 3 months. When reheating, use an oven or stovetop to retain moisture; avoid microwaving, which can dry out the meat.
Helpful cooking tips
- Use a meat thermometer to check for doneness. A temperature of 130°F (54°C) is perfect for medium-rare.
- Don’t skip the resting phase for the ribeye; allow it to rest for 10-15 minutes after smoking to let the juices redistribute.
- Feel free to adjust the heat level of the sweet potatoes by adding more or less hot honey according to your preference.
Creative twists
Got a craving for something different? Try adding a dash of cayenne pepper to the chimichurri for extra heat or experimenting with different herbs like cilantro or basil. You can also replace sweet potatoes with butternut squash for a different taste or explore various toppings, such as crumbled feta or chopped nuts, to add an interesting texture to the dish.
FAQs
What is the ideal cooking temperature for ribeye steak?
The ideal temperature for a juicy smoked ribeye is around 225°F (107°C), allowing it to cook low and slow to develop flavor without drying out.
Can I make chimichurri in advance?
Yes, you can prepare chimichurri a day ahead. Just store it in an airtight container in the refrigerator to let the flavors meld together.
What are some good side dishes to serve?
Consider pairing this dish with a fresh green salad, grilled corn on the cob, or roasted Brussels sprouts to balance the rich flavors of the ribeye and sweet potatoes.
With this delightful recipe in hand, you’ll create a memorable dining experience that impresses family and friends alike. Enjoy your culinary adventure!
