For the smoked ribeye
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4 ribeye steaks (each approx 12 oz, 1¼‑1½″ thick)
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2‑3 Tbsp olive oil
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2 tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder (optional)
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Wood for smoking: e.g., oak or hickory or cherry wood chips. Easy Wholesome+1
For the loaded mashed potatoes
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2 lb (≈900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
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4 strips thick‑cut bacon
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½ cup sharp cheddar cheese, grated
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½ cup sour cream
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¼ cup whole milk or cream
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2 Tbsp unsalted butter
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2 scallions, thinly sliced
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Salt & pepper, to taste
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Optional: extra bacon bits for topping
Instructions
Step 1: Prep the steak & smoker
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Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, then season evenly with salt, pepper and garlic powder (if using).
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Pre‑heat your smoker (or setup for indirect heat on a grill) to 225 °F (≈107 °C) using your wood chips for smoke flavour. Learn to Smoke Meat with Jeff Phillips+1
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Place the steaks in the smoker and smoke until internal temperature reaches about 110‑115 °F (≈43‑46 °C) (for medium‑rare finish) depending on your thickness and preference. Easy Wholesome+1
Step 2: Sear & finish the steak
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Once the steaks reach that internal temp, remove from smoker and tent loosely with foil for a few minutes. Meanwhile, heat a cast‑iron skillet or grill to very high heat (shoulder‑searing level).
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Sear the steaks for ~1‑2 minutes per side (may vary) until a rich crust develops. Use tongs to sear edges if thick. Pull when internal reaches your desired doneness (e.g., ~125‑130 °F for medium‑rare). Tent and let rest ~5–10 minutes.
Step 3: Prepare the loaded mashed potatoes
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While steaks are in the final stages, place potato chunks in a large pot, cover with cold water and bring to a boil. Cook until tender (~15‑20 minutes). Meanwhile, cook bacon in a skillet until crisp; drain and crumble.
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Drain potatoes, return to pot; add butter, sour cream, milk/cream, cheddar cheese and half the bacon bits; mash until smooth‑creamy. Stir in sliced scallions, and season with salt and pepper to taste.
Step 4: Serve
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On each plate, place a rested steak, and a generous scoop of loaded mashed potatoes. Top potatoes with remaining bacon bits and more cheddar/scallions if desired. Serve immediately.
Tips for Success
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Choose steaks that are at least 1¼″ thick to ensure a good smoke and sear without overcooking.
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Dry‑brine the steaks ahead (salt and rest in fridge uncovered) for better crust and flavor retention. Food & Wine+1
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Monitor internal temperature rather than relying solely on time—this ensures doneness and juiciness.
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While mashed potatoes are hot, work quickly adding cheese and bacon to get melting and mixing so you get creamy texture.
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Serve immediately—steak resting and plating apart from the potatoes ensures each component is at ideal temperature and texture.
Variations
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Herb butter steak finish: After searing, top steaks with a pat of garlic‑herb butter (garlic + rosemary or thyme) for extra richness.
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Spicy‑smoke version: Add a rub of smoked paprika + cayenne to steak before smoking for more heat.
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Loaded mashed potato substitutes: Use sweet potatoes instead of regular, add roasted garlic or caramelised onions for different flavour profile.
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Grill version: If no smoker, you can use indirect heat on a charcoal or gas grill for the smoke phase, then finish direct heat for sear.
Ingredient Substitutions
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Ribeye → New York strip or porterhouse (adjust timing and thickness accordingly)
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Bacon → chopped ham or pancetta if bacon isn’t available
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Sharp cheddar → Monterey Jack, smoked gouda or your favourite melting cheese
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Sour cream → Greek yogurt for tangier flavour and lighter texture
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Milk/cream → half‑and‑half or whole milk depending on richness preference
Storage & Reheating
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Storage: Keep leftover steak slices and mashed potatoes in separate airtight containers in the refrigerator for up to 2 days.
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Reheating: Gently reheat steak slices in an oven at ~325 °F (≈160 °C) for ~10 minutes or until warmed through; mashed potatoes can be reheated in microwave or on stovetop with a splash of milk to loosen.
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Note: Best enjoyed fresh, especially the steak crust and potato texture.
