• Preheat your grill to 425°F.
• Prepare baked potatoes by poking small holes in them. Place the potato on a small sheet of butcher paper. Spray the potato and butcher paper with cooking spray, and season with steak seasoning. Wrap the potato in butcher paper and place on the grill at an indirect heat.
• Turn ribeye on its side. With a sharp knife, slice down the middle until you reach about ¾ inch left of the ribeye. Separate the ribeye to resemble a heart. Trim the steak to further resemble a heart if necessary. Season with steak seasoning.
• Place broccolini on a small sheet pan with a drizzle of cooking oil and a sprinkle of steak seasoning. Place on the bottom rack of the grill and roast for 10-12 minutes at 425F.
• Place the bacon on a small baking sheet and sprinkle with a little steak seasoning. Cook on the top rack for 12-15 minutes.
• Place the ribeye on the grill grate with the heart facing vertically. After 90 seconds, flip the steak over in the same position. After 90 seconds, quarter turn the steak and cook for 90 seconds, and repeat on the other side. Temp the steak and remove when it reaches 130F. It will continue to climb to about 135F. You can also use tongs to sear the fat cap on the sides.
• Prepare the baked potato. Unwrap and slice down the middle, pushing open to create a pocket. Add desired toppings; butter, diced bacon, steak seasoning, and green onion.
• Present the steak on a cutting board with the potatoes and broccolini. When ready to eat, slice the ribeye down the middle, and separate it into two steaks.

Steak seasoning

• Combine all the ingredients in a small bowl.