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Ingredients
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Ribeye and Accompaniments
Method
Preparation and Cooking
- 1
Prepare the Yuzu Aioli
In a bowl, combine mayonnaise, yuzu juice, salt, and black pepper. Mix well until smooth and creamy. Adjust seasoning to taste and set aside in the refrigerator.
- 2
Cook the Japanese Sweet Potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the Japanese sweet potatoes, then prick them with a fork. Place them on a baking sheet and drizzle with olive oil, then sprinkle with salt. Bake for 45-60 minutes or until tender.
- 3
Cook the Ribeye Steak
Season the ribeye steaks with salt and black pepper. Heat a skillet or grill over medium-high heat and add a tablespoon of olive oil. Cook the ribeye for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let the steaks rest for a few minutes before slicing.
- 4
Plating
Slice the ribeye and place it on a plate alongside the roasted sweet potatoes. Drizzle chili oil over the steak and serve with a side of yuzu aioli for dipping.
