Smoked Bone-In Ribeye with Loaded Mashed Potatoes and Garlic Knots

A smoky, juicy ribeye served with creamy loaded mashed potatoes and warm garlic knots makes a hearty meal for a special dinner or weekend cookout.

Prep time: 30 minutes
Cook time: 1–1½ hours, plus resting
Serves: 2–4

Ingredients

Smoked ribeye

• 1 bone-in ribeye steak, about 1½–2 inches thick
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 tablespoon butter, optional

Loaded mashed potatoes

• 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 tablespoons butter
• ½ cup warm milk or cream, plus more as needed
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 green onions, thinly sliced
• Salt and black pepper, to taste

Garlic knots

• 1 lb (450 g) pizza dough, store-bought or homemade
• 3 tablespoons melted butter
• 2 garlic cloves, finely minced
• 1 tablespoon chopped fresh parsley
• Pinch of salt

Instructions

Smoke the ribeye

1. Preheat the smoker. Set it to 225°F (107°C). Hickory, oak, or pecan wood works well.
2. Season the steak. Pat the ribeye dry. Rub it with olive oil, then season all over with salt, pepper, garlic powder, and smoked paprika.
3. Smoke. Place the steak in the smoker and cook until it reaches about 10–15°F below your preferred final temperature. Start checking after 45 minutes; timing depends on thickness and smoker temperature.
4. Sear. Heat a cast-iron skillet or grill over high heat. Sear the steak for about 1–2 minutes per side, including the edges, until browned. Add butter during the final moments if desired.
5. Rest. Transfer to a cutting board and rest for 10 minutes before slicing. Check the center with a meat thermometer and cook to your preferred doneness.

Make the loaded mashed potatoes

1. Put the potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 15–20 minutes, until fork-tender.
2. Drain well and return the potatoes to the warm pot. Mash with butter, warm milk, and sour cream until creamy.
3. Fold in the cheddar and half the bacon. Season with salt and pepper.
4. Top with the remaining bacon and sliced green onions.

Bake the garlic knots

1. Heat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment paper.
2. Divide the dough into 8–10 pieces. Roll each into a rope and tie into a loose knot. Place on the baking sheet.
3. Bake for 12–15 minutes, until puffed and golden.
4. Mix the melted butter with garlic, parsley, and a pinch of salt. Brush over the warm knots.

Serve

Slice the ribeye across the grain and serve with a generous scoop of loaded mashed potatoes and warm garlic knots.