Smoked Ribeye Steak with Seafood-Loaded Baked Potato, Cajun Corn & Green Beans

Seafood-loaded baked potatoes

• 2 large russet potatoes, scrubbed
• 1 teaspoon olive oil
• Salt, to taste
• 4 ounces cooked shrimp, peeled and chopped
• 4 ounces cooked lump crabmeat, checked for shells
• 2 tablespoons butter
• ¼ cup sour cream
• ½ cup shredded cheddar cheese, divided
• 1 tablespoon chopped chives
• ½ teaspoon Old Bay or seafood seasoning
• 1–2 tablespoons milk or cream, as needed

Cajun corn

• 2 ears corn, husked and halved
• 1 tablespoon butter
• ½ teaspoon Cajun seasoning, or to taste
• 1 teaspoon chopped parsley (optional)

Green beans

• 8 ounces green beans, trimmed
• 1 teaspoon olive oil or butter
• Salt and black pepper, to taste
• 1 teaspoon lemon juice (optional)

Instructions

1. Bake the potatoes: Heat the oven to 425°F (220°C). Prick each potato several times with a fork, rub with olive oil, and sprinkle with salt. Bake directly on the oven rack for 50–60 minutes, until tender.
2. Season and smoke the steaks: Preheat the smoker to 225°F (107°C). Pat the ribeyes dry, rub with olive oil, and season with salt, pepper, and garlic powder. Smoke until the center reaches about 115–120°F (46–49°C) for medium-rare before searing. Timing varies with steak thickness and smoker temperature.
3. Prepare the potato filling: When the potatoes are cool enough to handle, split them lengthwise and scoop the insides into a bowl, leaving the skins intact. Mash with butter, sour cream, half the cheddar, seafood seasoning, and enough milk or cream to make the filling fluffy. Fold in the shrimp and crab.
4. Fill and finish the potatoes: Spoon the mixture back into the skins and top with the remaining cheddar. Return to the oven for 8–10 minutes, until hot and lightly golden. Sprinkle with chives.
5. Sear the steaks: Heat a heavy skillet or grill until very hot. Sear the smoked steaks for 1–2 minutes per side, until deeply browned and cooked to your liking. Rest for 5–10 minutes before serving.
6. Cook the corn: While the steaks rest, boil the corn in salted water for 5–7 minutes, until tender. Drain, then toss with butter and Cajun seasoning. Add parsley if using.
7. Cook the green beans: Heat olive oil or butter in a skillet over medium heat. Add the green beans and a splash of water. Cover and cook for 4–6 minutes, stirring once or twice, until crisp-tender. Season with salt, pepper, and lemon juice if desired.
8. Serve: Plate each ribeye with a seafood-loaded potato, Cajun corn, and green beans.

Tips

• For more smoke flavor, use oak or hickory, and avoid over-smoking the steaks before the sear.
• Keep the potato filling chunky or mash it smooth—both work well.
• Use fully cooked seafood for the filling, and heat it through in the oven until steaming hot.
• For a different steak doneness, adjust the smoking and searing to your preference; a thermometer gives the most reliable result.