Marinated ribeye served with roasted sweet potatoes and garlic butter, finished with fresh lemon and parsley for a simple, flavorful fall dinner.
1. Preheat oven to 425F. Toss the sweet potato wedges with olive oil, smoked paprika, coriander, and salt. Arrange in a single layer on a sheet pan and roast, turning halfway through, until the sweet potatoes are fork tender and caramelized around the edges.
2. Remove the steak from the refrigerator while preparing the sweet potatoes to allow it to come closer to room temperature. Lightly pat away any excess marinade to prevent the herbs from burning during searing. If using an unmarinated ribeye, season both sides generously with salt and black pepper.
3. Heat a cast iron skillet over medium high heat. Add the olive oil and sear the ribeye on both sides until a deep golden brown crust forms and the steak releases easily from the pan.
4. Reduce heat to medium and add the butter and smashed garlic. Tilt the pan and spoon the melted garlic butter over the steak until the butter is fragrant, the garlic is lightly golden, and the steak reaches your preferred doneness. Transfer to a cutting board and let rest until the juices have settled before slicing.
5. While the steak is resting, finish the sweet potatoes. Transfer the roasted sweet potatoes to a serving platter and gently toss with the lemon juice and half of the chopped parsley.
6. Slice the ribeye against the grain and arrange over the sweet potatoes. Spoon the garlic butter from the skillet over the steak and finish with the remaining parsley and flaky salt. For checking doneness, an instant read thermometer is helpful: 130–135°F for medium rare or 140–145°F for medium, measured after resting.