💨 Smoker
This is the cook that broke 4,000 views on the Reel — and yeah, we were stuffed posting it. 😂 Grass-fed, grass-finished ribeyes and top sirloin tips from Butcher Box, both seasoned with Fire & Smoke Society Black and Tan rub, cooked two completely different ways on the Pit Boss — and somehow they both come out perfect at the same time.
The ribeyes get the low-and-slow reverse sear treatment directly on the smoker grates. The sirloin tips get dropped into a cast iron skillet with butter and chopped garlic, then go right into the smoker alongside them. Meanwhile the parmesan crusted potatoes are doing their thing in another skillet, soaking up all that smoke and butter. It's a full backyard spread, and it's honestly not even that hard.
If you've ever had one of those cooks where everything just clicks — this is that cook.
The Steaks
Sirloin Skillet
Parmesan Crusted Potatoes
Preheat your Pit Boss Laredo 1000 to 225°F. You want a nice low smoke going before anything hits the grates. Let it come up to temp fully before you load it up.
Pat your ribeyes and sirloin strips completely dry with paper towels — this is the key to a good bark and good sear. Hit everything generously with Fire & Smoke Society Black and Tan rub on all sides. Don't be shy. Let them sit and sweat for 10 minutes while the smoker comes up.
Boil your potatoes in salted water until just fork-tender — about 12–15 minutes. Don't overcook them; they're going in the smoker too. Drain and halve them cut-side down so they can absorb the parmesan layer in the next step.
In a Lodge cast iron skillet, shred a generous layer of fresh parmesan across the bottom. Scatter the chopped garlic evenly over the parmesan. Pack the halved potatoes cut-side DOWN into the parmesan and garlic layer, pressing lightly so they get good contact. Pour the half stick of melted butter over everything. Set aside.
In a second Lodge cast iron skillet, add your butter and chopped garlic first. Place the seasoned sirloin strips right on top. They'll cook in that butter-garlic bath while absorbing smoke from above — it's a beautiful thing.
Place the seasoned ribeyes directly on the smoker grates at 225°F. Smoke them until the internal temp hits 115–120°F. This will take approximately 45–60 minutes depending on thickness. A reliable meat thermometer is your best friend here.
When the ribeyes hit around 100°F internal, slide both cast iron skillets onto the smoker alongside them. Crank the smoker up to High temp. The ribeyes will finish their climb to 115–120°F, the sirloin tips will cook through in the butter-garlic bath, and the potatoes will get golden and crusty on the bottom from the parmesan. Give the potatoes about 20 minutes at high heat.
Pull the ribeyes at 115–120°F internal for medium-rare (they'll carry-over cook to ~130°F during rest). Pull the sirloin tips when cooked through and the butter is bubbling and fragrant. Pull the potato skillet when the parmesan on the bottom is golden and crusted. Rest the steaks at least 5 minutes before cutting.
Flip the potato skillet out onto a plate or board so the parmesan crust faces up — it's a showstopper. Slice the ribeyes against the grain and pile the sirloin tips into a bowl with all that garlic butter from the skillet. Serve it all together and try not to eat it standing over the counter. (We failed that part.)