One Pan Smoky Ribeye With Sweet Potato Hash

Last Updated on January 2, 2020

One-pan cooking has never been this delicious.  Sear ribeye steaks in a hot skillet, then add the sweet potato hash ingredients.  Everything roasts together for a sweet and savory meal.

One Pan Smoky Ribeye With Sweet Potato Hash

4.77 from 17 votes
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Protein: Beef
Cut: Ribeye Steak
Diet: Gluten Free
Course: Brunch, Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people


  • 2 pkg ButcherBox Ribeye Steaks
  • 1 Tbsp smoked salt
  • 1 Tbsp black pepper
  • 2 Tbsp olive oil
  • 2 Tbsp butter

Sweet Potato Hash

  • 6 cloves garlic minced
  • 1 small onion small dice
  • 1 medium sweet potato small dice
  • ½ c raw cashews
  • 1 c brussel sprouts shaved
  • ½ c dried cranberries
  • 2 Tbsp sherry vinegar
  • ½ c feta cheese optional


  • Preheat oven to 400℉.
  • Bring steaks to room temperature and season with smoked salt and pepper.
  • Preheat cast-iron skillet on high heat. Add olive oil to hot pan, once oil starts to smoke sear steaks on both sides for 2-3 minutes. Add butter and baste for 30 seconds, then remove steaks and set aside.
  • In the same skillet reduce heat to medium heat. Add garlic and onions to skillet and sauté for 1 minute, then add cashews and sauté for another minute. Add sweet potatoes and sauté for 5 minutes, stirring frequently.
  • Add shaved Brussels sprouts, dried cranberries and vinegar to skillet. Sauté for 30 seconds and season to taste with kosher salt and black pepper.
  • Place steaks on top of sweet potato hash and place in oven for 5-10 minutes. Remove the steaks when thermometer inserted into the thickest part reads 120℉. Check texture of sweet potatoes and remove from oven when soft. Gently mix in feta cheese.
  • Serve steak with hash and a little extra drizzle of olive oil and sherry vinegar. Enjoy!
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Yankel Polak is the Head Chef at ButcherBox.