Begin by preparing your potatoes for the smoker. Make sure they're clean and ready to go. While you're doing that, get your smoker up and running. You want it to reach a steady temperature of 250 degrees Fahrenheit.
As your smoker is heating up, you can start to focus on your tomahawk ribeye steak. Take it out of the fridge , and give it a good seasoning with The Usual beef rub (salt, pepper and garlic powder). You want to cover every bit of the steak with this rub to ensure flavor in every bite.
Once your smoker is at the right temperature, it's time to put in your potatoes and the seasoned steak. Let them cook in the smoker. You'll know your steak is about done when it hits an internal temperature of 118 degrees Fahrenheit.
When you can easily poke the potatoes with a probe, they're ready. Take them out at this point.
After your steak hits the desired temperature, take it out of the smoker and give it a quick sear on each side. You only need about 60 to 90 seconds per side to get a nice, tasty crust.
After searing, cover the steak with aluminum foil and let it sit. This will help the juices redistribute throughout the steak.
While your steak is resting, turn your attention back to the potatoes. Slice them open, add a good amount of butter, and stir it in.
Then, sprinkle shredded cheddar cheese on top and put them back into the smoker. The heat will melt the cheese into a delicious topping.
When your cheese-topped potatoes are ready and your steak has had time to rest, it's time to finish up. Slice your steak into pieces.
Serve your smoked steak and potatoes and get ready to enjoy a delicious meal.
