This smoked ribeye dinner is a hearty, flavorful meal that feels restaurant-worthy while still being approachable at home. Juicy, smoke-kissed steak is paired with a creamy loaded potato and tender asparagus, creating a balanced plate that’s perfect for special occasions or indulgent weeknight dinners.

Why You’ll Love This Recipe

• The ribeye is deeply flavorful thanks to slow smoking and simple seasoning
• It’s a complete meal with protein, vegetables, and a satisfying side
• The loaded potato adds creamy, savory comfort without overpowering the steak
• The recipe is flexible and easy to customize to your taste
• Perfect for outdoor cooking enthusiasts and steak lovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the smoked ribeye

• 2 ribeye steaks, about 12 ounces (340 g) each
• 1 tablespoon olive oil
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika

For the loaded potato

• 2 large russet potatoes, about 10 ounces (280 g) each
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup sour cream (120 g)
• ½ cup shredded cheddar cheese (60 g)
• 2 tablespoons chopped green onions
• 2 tablespoons unsalted butter

For the asparagus

• 1 bunch asparagus, about 1 pound (450 g), trimmed
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

Directions

1. Preheat your smoker to 225°F (107°C) using wood such as oak, hickory, or apple.
2. Rub the ribeye steaks with olive oil, then season evenly with salt, black pepper, garlic powder, and smoked paprika. Set aside at room temperature for 20 minutes.
3. Pierce the potatoes several times with a fork. Rub them with olive oil and sprinkle with salt and pepper.
4. Place the ribeyes and potatoes directly on the smoker grates. Smoke for 60–75 minutes, or until the steak reaches an internal temperature of 120–125°F (49–52°C) for medium-rare.
5. Remove the steaks and let them rest for 10 minutes. Increase heat or use a hot grill or skillet to sear the ribeyes for 1–2 minutes per side to form a crust.
6. While the steaks rest, toss the asparagus with olive oil, salt, pepper, and garlic powder. Grill or roast at high heat for 6–8 minutes until tender and lightly charred.
7. Slice open the potatoes, fluff the insides with butter, then top with sour cream, shredded cheese, and green onions.
8. Serve the smoked ribeye alongside the loaded potato and asparagus.

Servings and timing

Servings: 2
Prep time: 15 minutes
Cook time: 75–90 minutes
Total time: about 1 hour 45 minutes

Variations

• Swap ribeye for strip steak or sirloin if preferred
• Add sautéed mushrooms or caramelized onions to the loaded potato
• Use Greek yogurt instead of sour cream for a lighter option
• Season asparagus with lemon zest for a fresh twist
• Add a pinch of chili powder to the steak rub for extra heat

Storage/Reheating

Store leftover steak, potato, and asparagus in separate airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or wrapped in foil in the oven at 275°F (135°C). Potatoes can be reheated in the oven or microwave, and asparagus is best warmed quickly in a pan to avoid overcooking.

FAQs

How do I know when the ribeye is done?

Use a meat thermometer. Medium-rare is around 130°F (54°C) after resting.

Can I make this without a smoker?

Yes, you can roast the steak low in the oven and finish with a hot sear on a skillet or grill.

What wood is best for smoking ribeye?

Oak and hickory give a strong flavor, while apple wood is milder and slightly sweet.

Should I marinate the ribeye?

Ribeye is naturally flavorful and doesn’t need a marinade, but a dry rub works very well.

Can I prepare the potatoes ahead of time?

Yes, you can smoke or bake the potatoes earlier and reheat before serving.

How thick should the ribeye be?

Steaks about 1¼ to 1½ inches thick work best for smoking and searing.

Can I use frozen steak?

Fresh is best, but frozen steak should be fully thawed before seasoning and smoking.

How do I keep the steak juicy?

Avoid overcooking and always let the steak rest before slicing.

Can I add other vegetables?

Yes, zucchini, bell peppers, or mushrooms pair nicely with this meal.

Is this recipe suitable for meal prep?

Yes, it stores well for a few days and reheats gently without losing too much texture.

Conclusion

Smoked ribeye with loaded potato and asparagus is a satisfying, well-rounded meal that highlights bold flavors and simple techniques. Whether you’re cooking for guests or treating yourself, this dish delivers comfort, richness, and a touch of smoky elegance on every plate.

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