There’s something deeply satisfying about a perfectly smoked ribeye — that combination of juicy tenderness, rich marbling, and smoky aroma is pure culinary indulgence. The Smoked Cowboy Ribeye with Loaded Mash captures everything you love about a high-end steakhouse dinner right in your own kitchen (or backyard smoker). The thick-cut cowboy ribeye, known for its bone-in presentation, delivers incredible flavor and a dramatic look on the plate. When paired with a creamy, cheesy loaded mash packed with bacon and green onions, it’s comfort food elevated to pure luxury. I tried this recipe with a light applewood smoke, and it added just the right touch of sweetness to balance the savory richness of the meat. Whether for a weekend treat, holiday dinner, or special celebration, this dish turns an ordinary meal into a show-stopping experience.
Why You’ll Love This Recipe
If you crave steakhouse quality at home, this recipe is for you. The slow smoking process infuses the cowboy ribeye with deep flavor while maintaining its tenderness and juiciness. Finishing it with a high-heat sear creates a mouthwatering crust that locks in all the natural juices. Paired with a decadent loaded mashed potato side, it’s hearty, comforting, and sure to impress.
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Smoked Cowboy Ribeye with Loaded Mash – The Ultimate Steakhouse Feast at Home
- Total Time: 1 hr 45 mins
- Yield: 2 servings
- Diet: Halal
Description
Smoked Cowboy Ribeye with Loaded Mash is a bold, indulgent steakhouse-style meal featuring a thick-cut, bone-in ribeye smoked to perfection, then seared for a rich crust. It’s paired with creamy mashed potatoes loaded with cheese, bacon, and green onions for the ultimate comfort feast.
Ingredients
- 2 bone-in cowboy ribeye steaks (about 2 inches thick, 1.5–2 lbs each)
- 2 tbsp olive oil
- 2 tbsp coarse kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp butter (for finishing)
- Wood chips (oak or hickory) for smoking
For the Loaded Mashed Potatoes:
- 2 lbs russet potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup sour cream
- 1/2 cup whole milk or heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
- Preheat your smoker to 225°F (107°C) using oak or hickory wood for a bold, smoky flavor.
- Pat the ribeye steaks dry with paper towels. Rub with olive oil, then season generously with salt, pepper, garlic powder, smoked paprika, and rosemary.
- Place steaks in the smoker and cook until the internal temperature reaches 120°F (49°C) for medium-rare, about 60–90 minutes depending on thickness.
- Once smoked, heat a cast iron skillet or grill over high heat. Sear each side of the ribeye for 1–2 minutes until a deep crust forms.
- Add butter to the pan and spoon it over the steaks for added richness. Let rest 10 minutes before slicing.
- Meanwhile, prepare the loaded mash: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.
- Mash potatoes with butter, sour cream, and milk until creamy. Stir in cheddar cheese, bacon, and green onions. Season with salt and pepper to taste.
- Serve the smoked cowboy ribeye over a generous scoop of loaded mashed potatoes. Garnish with extra bacon and onions if desired.
Notes
- Use a meat thermometer for perfect doneness — 120°F for medium-rare, 130°F for medium.
- For extra smoke flavor, reverse-sear the steak by smoking first and finishing on high heat.
- The mashed potatoes can be made ahead and reheated with a splash of milk before serving.
- Pair with roasted asparagus or a crisp salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
- Category: Main Course
- Method: Smoking and Searing
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cowboy ribeye steak – A thick, bone-in ribeye that’s beautifully marbled and packed with flavor. Choose a cut that’s about two inches thick for even cooking and the perfect crust.
Kosher salt and black pepper – Simple but essential for seasoning. They help the steak form a perfect crust during searing.
Garlic powder and smoked paprika – Add depth and a gentle smokiness that complements the beef’s rich flavor.
Olive oil – Helps the rub adhere to the steak and aids in browning.
Butter – Used for basting the steak during the final sear, adding richness and gloss.
Fresh rosemary and thyme – Aromatic herbs that infuse the butter with earthy notes.
Russet potatoes – Ideal for mashed potatoes due to their fluffy texture when cooked.
Heavy cream – Adds luscious creaminess to the mash. I’ve also tried using half-and-half, which works well if you prefer a lighter version.
Cheddar cheese – Sharp cheddar melts beautifully into the potatoes, giving a bold and cheesy flavor.
Cooked bacon – Crispy, smoky bits that add crunch and saltiness to every bite.
Green onions – Offer freshness and color that balance the richness of the mash.
Butter and sour cream – Make the potatoes velvety smooth and enhance their flavor.
Directions
Preheat your smoker to 225°F (107°C). Pat the cowboy ribeye dry with paper towels. Rub it all over with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika. Place the steak in the smoker and cook until the internal temperature reaches 120°F (49°C) for medium-rare, about 1 hour depending on thickness.
While the steak smokes, prepare the loaded mash. Boil peeled and cubed russet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash the potatoes with butter, sour cream, heavy cream, and shredded cheddar. Stir in the bacon and green onions, reserving a little of each for garnish. Keep warm until ready to serve.
Once the steak reaches temperature, transfer it to a hot skillet or grill to sear. Add butter, rosemary, and thyme, basting the steak as it sears for about 1–2 minutes per side, until a deep brown crust forms. Remove and let it rest for 10 minutes before slicing. Serve alongside the creamy loaded mash for the ultimate meal.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 2 to 3 people. The total time is about 1 hour and 30 minutes, including 15 minutes of prep, 1 hour of smoking, and 15 minutes for searing and resting.
Storage/reheating
Store leftover steak in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet with a bit of butter or beef broth to keep it juicy. The mashed potatoes can be refrigerated for up to 4 days; reheat with a splash of cream or milk to restore their creaminess.
Variations and Customizations
Coffee-Rubbed Ribeye
Add a touch of espresso powder to your dry rub for an earthy, bold flavor.
Garlic Herb Butter Finish
Top the ribeye with compound butter made from garlic, parsley, and lemon zest.
Blue Cheese Upgrade
Crumble blue cheese over the steak before serving for a tangy contrast.
Smoked Mash
Infuse your mashed potatoes with smoke by placing them in the smoker for 10 minutes before serving.
Spicy Cajun Twist
Mix Cajun seasoning into your rub for a Southern-style kick.
Loaded Sweet Potato Mash
Swap russet potatoes for sweet potatoes for a slightly sweet, colorful version.
Whiskey Glaze
Brush the steak with a whiskey reduction during searing for a caramelized glaze.
Herb-Crusted Style
Add crushed herbs and garlic to the crust for more texture and aroma.
Bacon-Infused Butter
Render bacon fat and mix it with butter for an intensely smoky baste.
Truffle Finish
Drizzle truffle oil over the mash for a decadent, restaurant-style touch.
FAQs
What is a cowboy ribeye?
It’s a thick, bone-in ribeye steak, usually about 2 inches thick, known for its impressive presentation and flavor.
What wood works best for smoking ribeye?
Oak, hickory, or applewood are ideal — they complement the beef without overpowering it.
Can I cook the ribeye on a grill instead?
Yes, use indirect heat for the first stage, then sear over high heat to finish.
How can I tell when my steak is done?
Use a meat thermometer: 120°F for medium-rare, 130°F for medium, and 140°F for medium-well.
Do I have to rest the steak before slicing?
Yes, resting allows the juices to redistribute, ensuring every bite stays moist.
Can I use boneless ribeye instead?
You can, but the bone adds flavor and helps retain moisture during smoking.
What’s the best potato type for mash?
Russet potatoes are best for a fluffy, creamy mash, while Yukon Golds yield a richer texture.
Can I prepare the mash ahead of time?
Yes, make it up to a day ahead and reheat with a little cream or butter.
How do I prevent the mash from drying out?
Add a splash of milk or cream during reheating to bring back the smooth texture.
Can I smoke multiple steaks at once?
Absolutely — just ensure there’s enough space for air circulation around each steak.
Conclusion
Smoked Cowboy Ribeye with Loaded Mash is the perfect balance of rustic comfort and steakhouse luxury. The slow-smoked ribeye delivers an incredible depth of flavor, while the buttery, bacon-filled mash completes the meal with indulgent satisfaction. Whether you’re cooking for guests or treating yourself to a gourmet night in, this dish guarantees a memorable dining experience that’s rich, flavorful, and absolutely unforgettable.
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