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Grilled Rib-Eye with Hasselback Sweet Potatoes




Culinary Pro Amanda Haas takes a classic rib-eye and elevates it to new heights with the addition of Hasselback sweet potatoes and a zesty preserved lemon gremolata.




  • 2 (1-1/2 to 2 lb) bone-in rib-eye steaks

Hasselback Sweet Potatoes

  • 4 sweet potatoes, scrubbed

  • extra-virgin olive oil

  • kosher salt

  • freshly ground black pepper

  • Grilled Rib-Eye & Hassleback Sweet Potatoes with Amanda Haas

  • 1

    One hour before grilling, remove the steaks from the refrigerator and let come to room temperature.

    • 2 (1-1/2 to 2 lb) bone-in rib-eye steaks

  • 2

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 3

    Lay a chopstick on either long side of a sweet potato. Using a sharp knife, cut each sweet potato crosswise into 1/8-inch-thick slices, letting the knife stop at the chopsticks to keep the potatoes intact. Place the sweet potatoes on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.

    • 4 sweet potatoes, scrubbed

    • As Needed extra-virgin olive oil

    • To Taste kosher salt

    • To Taste freshly ground black pepper

  • 4

    Place the baking sheet on the grill grates. Close the lid and roast until the potatoes are browned on the outside and tender in the centers, 50-60 minutes.
  • 5

    Meanwhile, prep the steaks. Rub each steak with olive oil and generously season all over with salt and pepper.
  • 6

    When the sweet potatoes are nearly done, place the steaks directly on the grill grates. Insert the probe into the center of a steak, avoiding the bone and any large pockets of fat. Close the lid and sear until the internal temperature reaches 130°F for medium-rare or your desired temperature, 4-5 minutes per side.

    400 ˚F

    130 ˚F

  • 7

    Remove the steaks from the grill and let rest for 10 minutes, then slice against the grain.
  • 8

    Place the sweet potatoes and sliced the steak on a platter. Serve with Amanda’s Lemon Gremolata for extra flavor. Enjoy!

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