Why I Love This Recipe

This is one of those dinners that feels fancy enough for date night but is simple enough to make on a weeknight. A perfectly seared ribeye paired with roasted sweet potatoes, salty feta, hot honey, and crisp asparagus creates a meal that feels balanced without sacrificing flavor. The sweet potatoes are the perfect mix of sweet, creamy, spicy, and salty, and together with the juicy steak, every bite feels like something you’d order at a great steakhouse.

Enjoying The Leftovers

Leftover steak is perfect sliced over salads, tucked into wraps, or served with the extra sweet potatoes for lunch the next day. If you’re meal prepping, store each component separately so everything reheats well and keeps its texture.

Storing

Store the steak, sweet potatoes, and asparagus in separate airtight containers in the refrigerator for up to 4 days. For the best flavor, wait to drizzle the hot honey over the sweet potatoes until you’re ready to serve.

Reheating

Warm the sweet potatoes and asparagus in a 350°F oven or microwave until heated through. For the steak, reheat gently in a skillet over low heat with a small pat of butter to help keep it tender, or enjoy it cold, sliced over a salad.

A large steak cooking on a grill pan.
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Classic Steak with Feta Hot Honey Sweet Potatoes and Asparagus

Perfectly seared steak served with roasted feta hot honey sweet potatoes and tender asparagus makes this an easy, high-protein dinner that's both balanced and full of flavor. Whether you're planning a weeknight meal or a date-night dinner at home, this simple steak recipe delivers a restaurant-quality meal with minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 2

Ingredients

  • 1 large ribeye steak
  • 2 tbsp butter
  • 2 small sweet potatoes
  • Feta cheese
  • Drizzle of hot honey
  • 1 bunch of asparagus
  • Avocado oil
  • Salt
  • Pepper
  • Garlic powder
US – M

Instructions

  • Bring the steak to room temperature for 30 minutes. Meanwhile, preheat the oven to 425℉ and slice the sweet potatoes into 1/2-inch rounds.
  • Toss sweet potato rounds with avocado oil, salt, pepper, and garlic powder. Spread them on a parchment-lined baking sheet and roast for 25-30 minutes.
  • Trim the asparagus and toss with avocado oil, salt, pepper, and garlic powder. Add them to a baking sheet and place in the oven for the last 10-12 minutes of the sweet potatoes roasting.
  • While the veggies cook, season the steak generously with salt and pepper. Heat a cast iron grill pan over medium-high heat with a generous drizzle of avocado oil.
  • Sear the steak for 3-4 minutes per side. For a medium rare steak, check the internal temp and once it hits 130℉, remove from the grill. (Optional: finish in the oven for 3-5 minutes if you like more medium steak.)
  • Let the steak rest on a cutting board for at least 5 minutes. While it rests, I like to add a couple of tablespoons of room-temperature butter on top!
  • Meanwhile, top the sweet potatoes with crumbled feta and a drizzle of hot honey.
  • Slice the steak against the grain and serve with the sweet potatoes and asparagus. Enjoy!

Equipment

large baking sheet
cutting board
cast iron skillet

Nutrition Per Serving

Calories: 531kcal | Carbohydrates: 46g | Protein: 27g | Fat: 27g | Fiber: 7g