Recipe courtesy of April Timboe

Mesquite Smoke-Grilled Rib Eyes with Rosemary Lime Butter over Smashed Maple Bacon Sweet Potatoes

  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 1 to 2 servings
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1 cup mesquite wood smoking chips

One 8-ounce rib eye steak, cut 1-inch thick

1 teaspoons sea salt

1/4 teaspoon black pepper

Cooking spray, for spraying on grill rack

Rosemary Lime Butter:

4 tablespoons salted butter

1 1/2 teaspoons fresh lime zest (from 3 limes)

3/4 teaspoon fresh chopped rosemary

1/8 teaspoon sea salt

Smashed Potatoes:

2 pounds sweet potatoes, peeled, cut into small chunks

6 slices cooked bacon

4 tablespoons salted butter

1/4 cup plus 2 teaspoons 100-percent pure maple syrup

1 lime, cut into wedges, for garnish

4 sprigs fresh rosemary, for garnish


  1. For the steak: Place the wood chips in a bowl and cover with water. Lay out a 1-foot-long piece of foil and poke holes in it with a fork. Arrange the wood chips on the foil in a single layer. Wrap up, place on the grill and close the lid for 10 minutes.
  2. Sprinkle the steaks evenly with the sea salt and pepper. Open the top of the foil pouch of wood chips to release more smoke. Spray the grill racks with cooking spray. Grill the steak until medium rare, 4 to 6 minutes per side. Remove and let rest tented with foil.
  3. For the butter: Meanwhile, combine the butter, lime zest, rosemary and salt in a bowl.
  4. For the potatoes: While the steaks are grilling, place the potatoes in a fireproof pot and cover with cold water. Place the pot on the grill, bring to a boil and cook until the potatoes are tender, about 10 minutes. During the last few minutes of cooking, lay out a piece of foil on the grill and place the bacon on top to warm. Cut the bacon into 1-inch pieces.
  5. Drain the potatoes well and add the butter. Mash using a hand-held potato masher, and then stir in 1/4 cup maple syrup and the bacon.
  6. Serve the steak alongside the mashed potatoes. Drizzle the potatoes with the remaining syrup. Top the steak with 1 tablespoon rosemary lime butter and garnish with the lime wedges and rosemary.