Smoked Ribeye with Asparagus and Buttery Yukon Gold Mash

How to make Smoked Ribeye with Asparagus and Buttery Yukon Gold Mash

Step 1: Preheat your smoker to 225°F (107°C). Pat the ribeye dry with paper towels. Rub with olive oil, then season all over with salt, pepper, garlic powder, and smoked paprika.

Step 2: Place the steaks in the smoker and cook until internal temperature reaches 120°F for medium-rare (about 45–60 minutes depending on thickness). Remove and let rest.

Step 3: While steaks are smoking, boil Yukon Gold potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with butter and cream. Season with salt and pepper. Keep warm.

Step 4: Toss asparagus with olive oil, salt, and pepper. Grill or roast at 400°F for 8–10 minutes until lightly charred and tender-crisp. Finish with lemon zest or juice if desired.

Step 5: For a perfect finish, sear the smoked ribeye on a hot cast iron skillet or grill for 1–2 minutes per side to develop a crust (reverse sear method). Rest for 5 minutes before serving.

Step 6: Plate the smoked ribeye with a generous scoop of mashed potatoes and grilled asparagus. Garnish with fresh herbs and a drizzle of butter if desired.

Recipe Variations and Possible Substitutions

• Use russet potatoes or red potatoes if Yukon Golds are unavailable.
• Add roasted garlic or cheese to the mash for extra flavor.
• Replace ribeye with strip steak, filet mignon, or NY strip.
• Use a pellet grill or oven with smoking chips if no smoker is available.

Storage and Reheating Tips

Store leftovers in airtight containers for up to 3 days. Reheat ribeye gently in a skillet or low oven to avoid overcooking. Mashed potatoes can be reheated with a splash of cream or butter. Asparagus reheats best in a hot pan or oven to retain texture.