In a food safe bowl, mix all the ingredients for the Espresso Chipotle Seasoning. Lather your steaks with oil then generously seasoning all sides using the seasoning. Set in the fridge to rest till you are ready to cook.

Preheat your Oklahoma Joe’s Judge Charcoal Grill for direct cooking around 400F.

Using a fork, poke a couple of shallow holes in your potatoes. Wrap them in tin foil then lay them on the coals in your grill. Rotating every 3-4 minutes, cook the potatoes for about 30-40 minutes until they are soft in the middle (about 210F internal). Once done, pull them off and let them rest for 2 minutes.

Open up your potatoes and slice them in half lengthwise. Careful not to break the skin, scoop out most of the inside cooked potato meat into a bowl. In the bowl, add the butter and sharp cheddar cheese. Mix it together thoroughly. Take a scoop of the mixture and add it back to the potato shells.

Once done with the potatoes, add your ribeyes to the grill. Cook for about 2-3 minutes per side or until they reach 120F internal for medium-rare. As the steaks are cooking, add your potatoes to the grill where the heat is indirect. Let them melt with the steaks. Once the steaks are close to being done, top with 2 tbsp of butter on top and let rest for 10 minutes. Continue cooking the potatoes.

Once the steaks have rested, pull out the potatoes from the grill. Top each potato with sour cream and chopped chives. Slice into the steaks and enjoy!