Recipe Background
Goodness gracious, there is just nothing better than sinking your teeth into a howdy-doody, flavor-filled, buckin' bronco kind of steak after a long day on the trails! Chaps, now do we have the "spurs" for you?! Lasso up a partner and try the trail-changing, wild-wild-west-worthy Wrangler Steak & Potatoes. The juice-drippin', bandana-wipin' goodness of these ribeye steaks riding alongside the kings-of-the-saddle, cheesy grilled broccoli and potato buckaroos will have you whistling a happy tune! Hitch yourself up to the Wrangler Steak & Potatoes post and sit a spell. Yeehaw! Then, get to tippin' your hat and ringin' that dinner bell, because there's about to be a feast!
Goodness gracious, there is just nothing better than sinking your teeth into a howdy-doody, flavor-filled, buckin' bronco kind of steak after a long day on the trails! Chaps, now do we have the "spurs" for you?! Lasso up a partner and try the trail-changing, wild-wild-west-worthy Wrangler Steak & Potatoes. The juice-drippin', bandana-wipin' goodness of these ribeye steaks riding alongside the kings-of-the-saddle, cheesy grilled broccoli and potato buckaroos will have you whistling a happy tune! Hitch yourself up to the Wrangler Steak & Potatoes post and sit a spell. Yeehaw! Then, get to tippin' your hat and ringin' that dinner bell, because there's about to be a feast!
Ingredients
- 1 (4-ounce) package cream cheese room temperature
- 1/4 cup sour cream
- 6 ounces sharp cheddar grated
- 2 scallions green and white parts separated, chopped
- 1 teaspoon hot sauce
- kosher salt to taste
- freshly ground pepper to taste
- canola oil to taste
- 4 small russet potatoes pierced with a fork
- 1 pound broccoli halved lengthwise
- 1 tablespoon olive oil
- 2 ribeye steaks bone-in, 2 1/2-inches thick
Directions
- In a large bowl, combine the softened cream cheese, the sour cream, the cheddar cheese, the scallion whites, the hot sauce, the salt, and the ground pepper; mix well, cover, and refrigerate.
- Preheat the grill to medium heat.
- Clean and lightly oil the grates of the grill with the canola oil.
- Individually wrap each of the potatoes with aluminum foil and place them over indirect heat toward the outer ring of the grill grates.
- Bake the potatoes, rotating twice, until they are tender, about 1 hour-1 hour 10 minutes.
- While the potatoes are cooking, on a large plate, drizzle the broccoli with the olive oil.
- Season the broccoli with the salt and the ground pepper.
- Place the broccoli on the grill over direct heat, turning occasionally, until it is crisp-tender, about 10-12 minutes.
- Transfer the broccoli from the grill to a large plate, and then roughly chop and cover it to keep warm.
- On a large plate, season the steaks on both sides with the salt and the ground pepper.
- Place the steaks on the grill, uncovered, over direct heat, turning them once, until they have browned on each side, about 8-10 minutes.
- Transfer the steaks to indirect heat on the grill and cook, covered, turning them once, until they reach at least 135 degrees F for medium-rare, about 14-16 minutes.
- Transfer the grilled steaks to a large platter and let them rest for 5 minutes.
- Transfer the cheddar cheese mixture from the refrigerator to soften slightly.
- Slice the steaks and plate them.
- Transfer the potatoes to a large platter, and carefully uncover and split them down the middle lengthwise.
- Season the grilled potatoes with the salt and the ground pepper and top them with the cheddar cheese mixture and the grilled broccoli.
- Plate the potatoes alongside the steaks and serve.
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