Ribeye Steaks, Herb Butter and Baked Sweet Potatoes on the Griddle

A steakhouse dinner on your own patio: crispy-crusted ribeyes with rosemary butter, sautéed mushrooms and soft sweet potatoes. Festive yet simple.

Ingredients

• 4 ribeye steaks
• 4 large sweet potatoes
• 200 g butter
• fresh rosemary
• 2 garlic cloves, finely chopped
• 500 g sliced mushrooms
• cooking oil
• steak seasoning (or salt and black pepper)
• cinnamon for the sweet potatoes

Method

1. Cook the sweet potatoes: prick with a fork and cook in the AirFryer (45–60 min) or in the oven at 200 °C until soft.
2. Melt half the butter with the rosemary and garlic in a saucepan over low heat – let it infuse.
3. Preheat the griddle to full heat. Oil and season the steaks generously.
4. Place the steaks on the hot surface. Add the mushrooms alongside, oil and season.
5. Cook the steaks for about 3 minutes until the crust is dark brown. Flip and cook to your desired doneness. Finally baste with the rosemary butter.
6. Let the steaks rest for a few minutes.
7. Split the sweet potatoes, add the remaining butter and a pinch of cinnamon. Serve with the steaks and mushrooms.

Tip: AirFryer model owners: the sweet potatoes cook in the drawer while you sear the steaks – the whole meal from one appliance.