Step 1: Prepare the Sweet Potatoes
Wash and peel the sweet potatoes.
Cut them into evenly sized sticks, approximately ¼ inch thick, to help them cook evenly.
Place the cut potatoes in a bowl of cold water and soak for 20–30 minutes. This helps remove excess surface starch.
Drain thoroughly and pat completely dry using a clean kitchen towel.
Step 2: Season the Sweet Potato Fries
Transfer the dried sweet potato sticks to a large mixing bowl.
Add olive oil, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
Toss thoroughly until every piece is lightly coated.
The cornstarch helps create a crispier exterior.
Step 3: Bake the Sweet Potato Fries
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
Arrange the sweet potato fries in a single layer, leaving space between each piece. Avoid overcrowding the pan.
Bake for approximately 25–35 minutes, flipping halfway through, until golden and tender with lightly crisp edges.
Step 4: Prepare the Ribeye Steaks
While the sweet potatoes are cooking, remove the ribeye steaks from the refrigerator.
Pat both sides dry with paper towels.
Season generously with salt, black pepper, garlic powder, and smoked paprika.
Allow the steaks to sit briefly while you prepare the skillet.
Step 5: Sear the Ribeye
Heat a heavy cast-iron skillet over medium-high to high heat.
Add the olive oil.
Once the oil is hot, carefully place the steaks into the skillet.
Sear for approximately 2–3 minutes on the first side without moving them.
Flip and sear the other side for another 2–3 minutes.
Adjust the cooking time according to the thickness of the steaks and your preferred doneness.
Step 6: Prepare the Garlic Herb Butter
Reduce the heat to medium.
Add the butter, minced garlic, rosemary, and thyme to the skillet.
Allow the butter to melt and become fragrant.
Add Worcestershire sauce if desired.
Step 7: Baste the Steaks
Tilt the skillet slightly so the melted butter collects on one side.
Use a spoon to continuously pour the garlic herb butter over the steaks.
Continue cooking until the desired internal temperature is reached.
For medium-rare, aim for approximately 130–135°F (54–57°C) after resting. For food safety, USDA guidance recommends 145°F (63°C) followed by a 3-minute rest.
Step 8: Rest the Steak
Remove the steaks from the skillet and place them on a cutting board.
Allow them to rest for 5–10 minutes.
This helps preserve their juices and keeps the meat tender.
Step 9: Add the Finishing Touches to the Fries
Remove the sweet potato fries from the oven.
While they’re still hot, sprinkle generously with freshly grated Parmesan cheese and chopped parsley.
Toss gently to distribute the cheese and herbs.
Step 10: Assemble the Steak Frites
Place the rested ribeye steaks on a large serving platter.
Arrange the crispy sweet potato fries alongside the steaks.
Spoon some of the remaining garlic butter over the meat.
Add roasted garlic cloves and another sprinkle of Parmesan and parsley.
Serve immediately while everything is hot!
Tips for Perfect Steak Frites
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