Smoked Cowboy Ribeye Breakfast Plate

Instructions

Step 1 Preheat a smoker or grill to about 225°F and season the cowboy ribeye with salt, black pepper, smoked paprika, and garlic powder.
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Step 2 Place the ribeye in the smoker and cook slowly for about 35–45 minutes until the internal temperature reaches about 115–120°F.
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Step 3 Heat a cast iron skillet with olive oil over high heat and sear the steak for 1–2 minutes per side to develop a deep crust.
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Step 4 Remove the steak from the skillet, place a pat of butter on top, and let it rest for 5–10 minutes.
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Step 5 Heat olive oil in a skillet over medium heat and add the diced potatoes, cooking for about 8–10 minutes.
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Step 6 Stir in the diced bell pepper, onion, salt, pepper, and parsley and continue cooking until the potatoes are golden and crispy.
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Step 7 In a bowl whisk the eggs with milk until well combined.
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Step 8 Melt butter in a nonstick pan over medium‑low heat and cook the eggs slowly, stirring gently until soft and fluffy.
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Step 9 Plate the smoked ribeye with the scrambled eggs and crispy breakfast potatoes and serve immediately.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat or in the oven to avoid overcooking. Breakfast potatoes can be reheated in a skillet or air fryer to restore crispiness, while scrambled eggs are best reheated briefly in the microwave on low power.