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