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The best thing to pair and share with Westholme Ribeye
Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sweet Potato Hay
Preheat the oven to 400°F (200°C). Thinly slice the sweet potatoes using a mandoline or sharp knife. Rinse the slices in cold water and pat them dry with a paper towel. Toss the sweet potato slices with olive oil, salt, and paprika. Spread them evenly on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown.
Prepare the Shishito Relish
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add shishito peppers and cook until blistered and tender, about 5-7 minutes. Stir in soy sauce and honey, cooking for an additional minute. Season with salt and pepper. Remove from heat and set aside.
Cook the Ribeye
Season the Westholme ribeye steaks generously with salt and black pepper. Heat a grill pan or skillet over high heat and add a tablespoon of olive oil. Once hot, add the ribeye steaks and cook for 4-5 minutes on each side for medium-rare, adjusting cook time for your desired doneness. Let them rest for 5 minutes before slicing.
Plate the Dish
On a serving plate, place the ribeye steak slices, top with shishito relish, and garnish with sweet potato hay. Serve immediately.
