Generously salt the steak and set on a wire rack.

Place in the fridge overnight.

Mix together the coffee rub ingredients.

Smoke the steak at 250F for about 2 hours until the internal temperature is 120F.

Remove the steak and allow to cool to room temperature.

Reduce the beef stock by about 90% until it resembles the color of coffee.

Salt to taste and set aside, keeping warm.

Melt 4 tbsp butter in a pot on med-low heat.

Sweat the diced shallot in the butter.

Add sliced garlic, whole black peppercorns, and bay leaf.

Stir until garlic is fragrant.

Add 2 cups heavy cream and bring to a light simmer.

Turn heat to low and melt in gorgonzola cheese.

Strain through a sieve to remove solids.

Salt to taste and set aside, keeping warm.

Wash and dry the potatoes.

Pierce with a knife or fork and coat in oil.

Place in a 400F oven until very tender.

Remove and let cool slightly before cutting in half.

Push the flesh through a sieve to create smooth mashed potatoes.

Add room temperature butter and heavy cream.

Salt generously to taste.

Heat skillet to med-high with a splash of oil.

Sear the steak for approximately 2 minutes per side.

Add cold butter, garlic, and thyme.

Baste and flip often until the internal temperature is 125F for medium rare.

Remove and rest for 5 minutes on a wire rack.

Plate on a warm plate with a large dollop of mashed potatoes and sliced ribeye.

Garnish the mashed potatoes with chives.

Mix 2 parts gorgonzola cream sauce to 1 part espresso beef stock.

Drizzle between the steak and potatoes, forming a puddle of sauce in between.