American Wagyu Ribeye with Herb Butter Sweet Potatoes

A beautifully seared American Wagyu ribeye paired with caramelized sweet potatoes. A simple arugula salad brings a fresh, peppery contrast to the richness of the steak.

Ingredients

For the Ribeye

For the Sweet Potatoes

  • 2 medium sweet potatoes
  • 2 tbsp unsalted butter, softened
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh chives, finely chopped
  • 1/2 tsp fresh thyme leaves
  • 1 small garlic clove, finely minced
  • Kosher salt
  • Black pepper

For the Salad

  • 4 oz fresh arugula
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste

Instructions

1. Roast the sweet potatoes.
Preheat the oven to 425°F. Pierce the sweet potatoes several times with a fork and place them directly on a baking sheet. Roast for 45–55 minutes, or until tender and caramelized on the outside.

2. Make the herb butter.
While the potatoes roast, combine the softened butter, parsley, chives, thyme, garlic, salt, and pepper. Mix until well incorporated. Set aside.

3. Prepare the ribeye.
Remove the American Wagyu ribeye from the refrigerator about 30 minutes before cooking. Pat thoroughly dry and season generously with kosher salt and freshly cracked black pepper.

4. Sear the steak.
Heat a cast-iron skillet over high heat. Add the oil, then carefully place the ribeye in the pan. Sear for approximately 3–4 minutes per side, depending on thickness, until a deep golden-brown crust develops. Sear the edges as well.

For a thicker ribeye, transfer the skillet to a 400°F oven and continue cooking until the steak reaches your desired internal temperature.

5. Rest.
Transfer the ribeye to a cutting board and rest for 8–10 minutes before slicing. This allows the juices to redistribute while keeping the steak tender and flavorful.

6. Finish the sweet potatoes.
Split the roasted sweet potatoes down the center and gently open them. Add a generous spoonful of the herb butter while they're still hot, allowing it to melt into the potato.

7. Prepare the salad.
Toss the arugula and cherry tomatoes with olive oil, lemon juice, salt, and freshly cracked black pepper.

8. Serve.
Place the ribeye alongside the herb-buttered sweet potatoes and simple arugula salad. Finish the steak with a pinch of flaky sea salt and freshly cracked black pepper.