Instructions:
1. Smoke the Ribeye
Pat steaks dry.
Rub with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
Preheat smoker to 225°F (107°C).
Smoke steaks until internal temperature reaches:
115°F (46°C) for medium-rare
125°F (52°C) for medium
2. Reverse Sear
Heat a cast-iron skillet or grill to very high heat.
Add butter.
Sear steaks 1–2 minutes per side until a deep crust forms.
Rest 10 minutes before serving.
3. Loaded Baked Potatoes
Bake potatoes at 400°F (200°C) for 60 minutes.
Slice open and scoop out most of the flesh.
Mix potato flesh with butter, milk, sour cream, half the bacon, and half the cheese.
Return mixture to potato shells.
Top with remaining cheese and bacon.
Bake again for 15 minutes until melted.
Finish with a dollop of sour cream and parsley.
4. Broccoli
Steam broccoli for 4–5 minutes until bright green and tender-crisp.
Toss with butter, salt, and pepper.
Steakhouse Garlic Butter (Optional)
Mix:
3 tbsp melted butter
1 garlic clove, minced
1 tsp parsley
Pinch black pepper
Brush over the hot ribeye before serving.
Serving
Plate the smoked ribeye beside the loaded baked potato and steamed broccoli. Spoon any steak juices over the meat and serve immediately.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 2
A juicy smoked ribeye with a rich crust, creamy bacon-cheddar potato, and buttery broccoli—the ultimate steakhouse dinner at home. 🥩🥔🥦