grilled steak recipe

The Backyard Plate That Never Gets Old: Ribeye, Loaded Mash & Cold Tea

Name: Summer BBQ: Grilled Steak with Loaded Mashed Potatoes & Unsweetened Tea
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 Ribeye Steak; 1.5 tsp Kosher Salt; 0.75 tsp Black Pepper; 2 tbsp Olive Oil; 1 lb Russet Potatoes; 0.25 cup Whole Milk; 3 tbsp Butter; 0.5 cup Cheddar Cheese; 4 slice Bacon; 2 tbsp Sour Cream; 2 tbsp Fresh Chives; ½ cup Black Tea; 8 cup Water; 0 as needed Ice

A proper Southern BBQ spread — perfectly crusted ribeye, creamy loaded mashed potatoes piled with bacon and cheddar, and a tall glass of unsweetened iced tea to wash it all down. This is the plate my family asks for…

Dan CooksMay 1, 20267 min read Print this post

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Grilled ribeye resting beside a bowl of loaded mashed potatoes, garnished with fresh chives and a glass of iced tea.

The best meals aren't measured by perfection — they're measured by the memories made around the table.

There's a plate that shows up at every important moment in my family's life — birthdays, end-of-school cookouts, those warm Friday evenings in Tampa when the sun is still high at six o'clock and nobody wants to be inside. It's a ribeye off the grill, a bowl of mashed potatoes loaded with bacon, cheddar, and sour cream, and a sweating glass of unsweetened iced tea. Simple as that. My grandmother Hellon didn't need a fancy menu to make people feel loved. My mother Barbara didn't either. And I don't either. What I do need is a hot grill, good meat, and enough time to do it right. This is that meal — the one that brings everybody to the table without a single complaint.

Why This Plate Works

I've cooked this combination more times than I can count, and what strikes me every time is how honest it is. There's no hiding behind complicated sauces or clever plating. The ribeye either has a crust or it doesn't. The mash is either silky or it's not. Every element on this plate tells the truth about how it was made. That's what I love about grilling — the fire doesn't lie. You get out what you put in. And when you put in a well-marbled ribeye, seasoned with nothing but kosher salt and black pepper, and you let the grate do its work without fussing, you get something that tastes like it belongs on a restaurant menu. The loaded mash is the same story: butter, cheddar, bacon, sour cream — nothing exotic, just each ingredient doing its job at full volume.

Overhead view of Ribeye Steak, Kosher Salt, Black Pepper, Olive Oil, Russet Potatoes, Whole Milk, Butter and Cheddar Cheese arranged on a table — Ribeye steaks, russet potatoes, shredded cheddar, crispy bacon, sour cream, chives, and a pitcher of brewed black tea laid out and ready.

Mise en place

45 minutes, and you’re ready to cook.

This meal has a few moving parts happening at the same time — tea brewing, bacon crisping, potatoes boiling, grill preheating. Here's how to keep it all on track.

Gather EquipmentGather all equipment needed: large pot for potatoes, skillet for bacon, grill, cutting board, chef's knife, measuring cups and spoons, paper towels, large mixing bowl, potato masher, wooden spoon, meat thermometer, tongs, and serving glasses.
Preheat Grill and Boil WaterFill a kettle or large pot with 8 cups of water and bring to a boil over high heat. You will use this for both the tea and the potatoes. Set the grill to preheat to medium-high heat (around 400–450°F) — this will be ready when you need it for the steaks.
Prepare the Russet PotatoesPeel the russet potatoes and cut into quarters. Place in a large pot and cover with cold salted water. Set aside until ready to cook.
5 min
Cook the BaconPlace bacon slices in a skillet over medium heat. Cook until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces. Set aside in a prep bowl.
9 min
Brew the Black TeaOnce the water reaches a boil, add ½ cup of black tea (loose leaf or tea bags). Steep for 5–7 minutes until desired strength. Remove tea leaves or bags and pour the tea into a container to cool to room temperature. Set aside.
7 min
Prepare the Ribeye SteaksPat the ribeye steaks dry with paper towels. Season both sides generously with 1 teaspoon of the kosher salt and ½ teaspoon of the black pepper. Lightly brush both sides with olive oil. Set on a plate near the grill.
3 min
Measure Dairy and CheeseMeasure out ¼ cup whole milk, 3 tablespoons butter, and ½ cup shredded cheddar cheese into separate small bowls. Set near the stove.
2 min
Measure Sour Cream and Remaining SpicesMeasure out 2 tablespoons sour cream into a small bowl. Measure the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper into a small dish. Set both near the stove.
1 min
Chop the Fresh ChivesFinely chop the fresh chives to yield about 2 tablespoons. Place in a small bowl and set aside for garnish.
2 min
Stage IngredientsArrange all prepped ingredients near the stove and grill in cooking order: potatoes and salted water in the large pot, bacon in a bowl, cooled tea in a pitcher, steaks on a plate near the grill, milk and butter in bowls, cheddar cheese in a bowl, sour cream in a bowl, remaining salt and pepper in a dish, and fresh chives in a bowl. Ensure ice is accessible for serving the tea.

Active time~45 min · hands-on

What you’ll need

Tools for this recipe.

Nothing exotic needed here — just the tools that let you do the job right. The instant-read thermometer is the one I'd never skip on a ribeye.

large pot
skillet
grill
cutting board
chef's knife
measuring cups
measuring spoons
large mixing bowl
potato masher
wooden spoon
instant-read thermometer
tongs

Building the Loaded Mash Right

The mash on this plate isn't an afterthought — it's a full co-star. Russet potatoes are the right call here: they're starchy and fluffy, which means they absorb butter and milk beautifully without turning gluey. The key move is warming your butter and milk before they go in. Cold fat hits hot starch and seizes it up, giving you a dense, gummy result instead of the cloud-like mash you're after. Once the potatoes are drained and back in the pot, add the warm butter and milk, mash to your preferred texture, then pull the pot off the heat before folding in the cheddar, bacon, and sour cream. Off the heat matters — you want the cheese to melt gently into the mash, not break and go greasy. Finish with fresh chives and the remaining salt and pepper, taste it, and adjust. That's your mash.

Unsweetened black tea is the quiet MVP of this plate — its natural bitterness cuts through the richness of ribeye, butter, and cheddar in a way that keeps every bite tasting fresh.

Pairs for Black Tea

Olive OilBlack Tea

Score 100

Shared aroma compounds and complementary structure.

Pour cooled tea over ice in glasses while preparing Summer BBQ: Grilled Steak with Loaded Mashed Potatoes & Unsweetened Tea — Ribeye on the grill grate, untouched, developing a deep mahogany crust — the key to all the flavor.

A Word on the Numbers

I'll be straight with you: this is a treat-yourself plate, not a Tuesday night regular. The loaded mash — butter, cheddar, bacon, sour cream — is where most of the richness lives, and it's substantial. That said, the russet potatoes quietly earn their keep: they bring a serious amount of fiber and potassium that most people don't get enough of in a day, which is a genuine bright spot on an otherwise indulgent plate. If you want to lighten it up without losing the spirit of the dish, swap half the butter in the mash for plain Greek yogurt. You keep the creaminess and tang, and you pull back on the fat and salt meaningfully. Or just make it as written and enjoy every bite — this is a backyard BBQ, not a diet plan.

About That Iced Tea

I grew up with sweet tea on the table, but for a plate this rich — ribeye, butter, cheddar, bacon — unsweetened is the move. Here's the thing most people don't realize: a good unsweetened black tea has a natural, pleasant bitterness that actively cuts through fat. Every sip resets your palate, so the next bite of steak or loaded mash tastes just as good as the first. It's the same reason a squeeze of lemon works on fried food. The tea isn't just a drink alongside the meal — it's doing real work. Brew it strong, let it cool completely, pour it over plenty of ice, and don't add a drop of sugar. Let the tea be what it is. Your taste buds will thank you.

Smart swaps

Substitutions that still taste like the recipe.

Working with what you have? These swaps keep the spirit of the plate intact while giving you some flexibility.

ribeye steak

ground pork
Shares maillard compounds with ribeye steak
ground beef
Shares maillard compounds with ribeye steak
skirt steak↓ fatty
Shares maillard compounds with ribeye steak — less fatty

bacon

andouille sausage↑ spicy
Shares pyrazine compounds with bacon — more spicy
prosciutto↓ fatty
Shares pyrazine compounds with bacon — less fatty
pancetta
Shares pyrazine compounds with bacon

cheddar cheese

gruyere cheese
Shares ester compounds with cheddar cheese
pecorino cheese
Shares ester compounds with cheddar cheese
parmesan cheese
Shares ester compounds with cheddar cheese

sour cream

creme fraiche
Shares lactone compounds with sour cream
buttermilk
Shares acid compounds with sour cream
yogurt
Shares acid compounds with sour cream

black tea

matcha
Shares phenolic compounds with black tea
green tea
Shares phenolic compounds with black tea
oolong
Shares phenolic compounds with black tea

Common questions

How long should I let the ribeye rest before cutting?

At least 5 minutes, and I'd push to 7 if you can stand it. A ribeye is a fatty cut, and the carry-over heat keeps working after it leaves the grill. Cutting too early sends all those juices straight to the cutting board instead of staying in the meat where they belong.

Can I make the mashed potatoes ahead of time?

Yes — make them up to an hour ahead and keep them warm on the lowest heat setting, stirring occasionally. If they tighten up, add a splash of warm milk and stir to loosen. Don't reheat them hard or the texture will suffer.

What temperature should I pull the steak for medium-rare?

Pull it at 130–135°F internal temperature. It'll carry over to about 135–140°F while resting, which is a perfect medium-rare. If you prefer medium, pull at 140°F and let it rest to around 145°F.

Can I dry-brine the steak overnight?

Absolutely — this is actually the move if you have the time. Salt the steak generously, set it uncovered on a rack in the fridge overnight, and the surface will dry out beautifully. That dry surface is exactly what you need for a proper crust on the grill.

Do I need to use a charcoal grill or will gas work?

Gas works fine. What matters most is getting the grill hot enough — 400 to 450°F — and making sure the grates are clean and well-oiled so the steak doesn't stick. Charcoal adds a smokier character, but the technique is the same either way.

This is the plate I come back to every summer, and I don't think that's ever going to change. There's something about a properly grilled ribeye next to a bowl of loaded mash — the kind that's still steaming when it hits the table — that just feels right. It's the kind of food that makes people stop mid-conversation and just eat. My kids scrape the bowl. My wife asks for seconds on the mash. And I'm already thinking about the next time I get to fire it up. That's the whole point, really. Food is love made visible, and this plate says it loud and clear. Fire up something good today.

Recipe

Summer BBQ: Grilled Steak with Loaded Mashed Potatoes & Unsweetened Tea

Total: 50 minPrep: 20 minCook: 30 minServes 2medium

Ingredients

2 Ribeye Steak
1½ tsp Kosher Salt
¾ tsp Black Pepper
2 tbsp Olive Oil
1 lb Russet Potatoes
¼ cup Whole Milk
3 tbsp Butter
½ cup Cheddar Cheese
4 slice Bacon
2 tbsp Sour Cream
2 tbsp Fresh Chives
½ cup Black Tea
8 cup Water
Ice (as needed)

Instructions

1.Start brewing the tea: Bring 8 cups of water to a boil. Add black tea (loose leaf or tea bags) and let steep for 5-7 minutes until desired strength. Remove tea leaves/bags and let cool to room temperature.
2.While tea steeps, cook the bacon in a skillet over medium heat until crispy. Remove to a paper towel-lined plate and crumble once cooled. Set aside.
3.Place peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat.
4.Reduce heat to medium and simmer potatoes until fork-tender, about 12-15 minutes.
5.Preheat your grill to medium-high heat (around 400-450°F) while potatoes cook.
6.Pat your steaks dry with paper towels. Season both sides generously with 1 tsp of the kosher salt and 0.5 tsp of the black pepper. Lightly brush both sides with olive oil.
…and 6 more steps

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The Backyard Plate That Never Gets Old: Ribeye, Loaded Mash & Cold Tea