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!

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  • 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


Step 1 –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.

Step 2 –Preheat the grill to medium heat.

Step 3 –Clean and lightly oil the grates of the grill with the canola oil.

Step 4 –Individually wrap each of the potatoes with aluminum foil and place them over indirect heat toward the outer ring of the grill grates.

Step 5 –Bake the potatoes, rotating twice, until they are tender, about 1 hour-1 hour 10 minutes.

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Step 6 –While the potatoes are cooking, on a large plate, drizzle the broccoli with the olive oil.

Step 7 –Season the broccoli with the salt and the ground pepper.

Step 8 –Place the broccoli on the grill over direct heat, turning occasionally, until it is crisp-tender, about 10-12 minutes.

Step 9 –Transfer the broccoli from the grill to a large plate, and then roughly chop and cover it to keep warm.

Step 10 –On a large plate, season the steaks on both sides with the salt and the ground pepper.

Step 11 –Place the steaks on the grill, uncovered, over direct heat, turning them once, until they have browned on each side, about 8-10 minutes.

Step 12 –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.

Step 13 –Transfer the grilled steaks to a large platter and let them rest for 5 minutes.

Step 14 –Transfer the cheddar cheese mixture from the refrigerator to soften slightly.

Step 15 –Slice the steaks and plate them.

Step 16 –Transfer the potatoes to a large platter, and carefully uncover and split them down the middle lengthwise.

Step 17 –Season the grilled potatoes with the salt and the ground pepper and top them with the cheddar cheese mixture and the grilled broccoli.

Step 18 –Plate the potatoes alongside the steaks and serve.