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🍽️ Rib-Eye Steak with Sweet Potatoes and Cola Shallots

1614 kcal · 30 min · 4 servings

Rib-Eye Steak with Sweet Potatoes and Cola Shallots Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with salted water and bring it to a boil.
  2. 2. Place the sweet potatoes into the boiling water.
  3. 3. Cover the pot and let the sweet potatoes cook for about 25 minutes.
  4. 4. Drain the sweet potatoes and let them cool down briefly.
  5. 5. Cut the sweet potatoes in half, depending on their size.
  6. 6. Set the rib-eye steaks aside to reach room temperature.
  7. 7. Peel the shallots and cut them in half.
  8. 8. Cut the bacon into small cubes.
  9. 9. Fry the bacon in a pot over high heat for about 5 minutes.
  10. 10. Add the shallots and fry them for another 2 minutes.
  11. 11. Deglaze the mixture with cola.
  12. 12. Let the cola shallots reduce over low heat for about 30 minutes.
  13. 13. Season the cola shallots with salt at the end.
  14. 14. Mix crème fraîche, vinegar, and salt in a bowl.
  15. 15. Season the dip with salt to taste.
  16. 16. Preheat your grill.
  17. 17. Brush the rib-eye steaks with a little oil.
  18. 18. Grill the steaks for about 4 minutes on each side.
  19. 19. Season the steaks with salt and pepper after grilling.
  20. 20. Wrap the steaks in aluminum foil.
  21. 21. Let the steaks rest in the foil for about 5 minutes.
  22. 22. Grill the sweet potatoes on the hot grill for about 10 minutes, turning them around.
  23. 23. Remove the steaks from the aluminum foil.
  24. 24. Place the steaks on plates.
  25. 25. Serve the steaks with the grilled sweet potatoes, cola shallots, and the dip.
  26. 26. Enjoy your meal!
  27. 27. Tip: Use a thermometer to determine the doneness of your steak accurately.
  28. 28. For medium, the core temperature should be 55 °C.
  29. 29. For well done, the core temperature should be 60 °C.

Nutrition per serving