Preheat the Blackstone Air Fryer to high. Wash and dry the sweet potatoes, then use a fork to poke 5 to 6 holes around each potato. Place them in the air fryer and cook for 30 minutes. Check for doneness and continue cooking for another 15 to 30 minutes if needed, depending on the size of the potatoes.
While the potatoes cook, preheat the Blackstone Griddle to high heat. In a small pan, melt 1 stick of butter with the rosemary and chopped garlic. Reduce to low heat and let the butter gently infuse while you prepare the steaks.
Lightly coat both sides of each ribeye with cooking oil, then season generously with Blackstone Brooklyn Steak Seasoning.
Lightly oil the griddle surface and place the steaks on the griddle, seasoned side down.
Add the sliced mushrooms to the griddle. Drizzle with a little cooking oil, season with salt and pepper, and cook, stirring occasionally, until tender.
Cook the steaks for about 3 minutes, or until a good crust forms. Flip and continue cooking until they reach your preferred doneness. During the final minute of cooking, spoon the garlic rosemary butter over each steak.
Remove the steaks from the griddle and let them rest for a few minutes.
Slice open the cooked sweet potatoes and add the remaining butter. Season with ground cinnamon to taste.
Serve the ribeyes alongside the baked sweet potatoes and sautéed mushrooms. Enjoy!
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