Description
A celebration of flavors featuring perfectly smoked ribeye paired with a creamy, loaded baked potato.
Ingredients
Scale
- 1 ribeye steak
- 1 large russet potato
- 1/2 cup shredded cheddar cheese
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup cooked asparagus (optional)
- Butter (for the potato)
Instructions
- Preheat your smoker to 225°F (107°C).
- Season the ribeye generously with salt and pepper, then place it on the smoker rack.
- Smoke for 1.5 to 2 hours until desired doneness, then rest for at least 10 minutes.
- Wash the russet potato and pierce with a fork. Bake in oven preheated to 400°F (200°C) for 45-60 minutes.
- Steam or microwave the broccoli florets until tender.
- Fluff the potato insides with a fork, add butter, cheddar cheese, steamed broccoli, and asparagus.
- Slice the smoky ribeye into thick pieces and serve over the loaded baked potato.
Notes
Allow meat to rest before slicing to lock in juices. Use high-quality ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 4g
- Sodium: 800mg
- Fat: 43g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 52g
- Cholesterol: 140mg
Keywords: smoked ribeye, loaded baked potato, comfort food, barbecue, steak dinner