Smoked Ribeye with Loaded Mashed Potatoes and Cheesy Broccoli

Instructions

Step 1 Preheat a smoker or grill to about 225°F and season the ribeye with salt, black pepper, garlic powder, and smoked paprika.
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Step 2 Place the ribeye in the smoker and cook slowly for about 30–40 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 ribeye for 1–2 minutes per side to develop a deep crust.
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Step 4 Add butter to the skillet and baste the steak briefly, then remove it from the heat and let it rest for 5–10 minutes.
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Step 5 Boil the cubed potatoes in salted water for about 12–15 minutes until tender, then drain.
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Step 6 Mash the potatoes with butter, milk, sour cream, and shredded cheddar until smooth and creamy.
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Step 7 Stir in the bacon bits and chopped green onions to create loaded mashed potatoes.
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Step 8 Steam or boil the broccoli florets for about 4–5 minutes until tender.
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Step 9 In a saucepan melt butter, whisk in flour, and cook for about 1 minute to create a roux.
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Step 10 Slowly whisk in milk and cook until the sauce thickens, then stir in shredded cheddar, salt, and black pepper.
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Step 11 Pour the cheese sauce over the broccoli and toss gently to coat.
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Step 12 Plate the smoked ribeye with the loaded mashed potatoes and cheesy broccoli and serve immediately.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the ribeye gently in a skillet over low heat or in the oven to avoid overcooking. Loaded mashed potatoes and cheesy broccoli can be reheated in the microwave or on the stovetop with a splash of milk to maintain their creamy texture.