Grilled Bone-In Steak with Loaded Sides: A Hearty, Flavor-Packed Feast

Preheat your grill to medium-high heat.
Pat the steaks dry with paper towels and rub them with olive oil on all sides.
Sprinkle the steaks with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or adjust the time for your preferred level of doneness. Once done, remove the steaks from the grill and let them rest for 5 minutes before serving.
Make the Loaded Mashed Potatoes:

Boil the potatoes in salted water for about 15-20 minutes, or until fork-tender. Drain well.
Mash the potatoes with butter, milk, and sour cream until smooth and creamy.
Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions. Season with salt and pepper to taste. Set aside and keep warm.
Prepare the Creamy Corn:

In a medium saucepan, melt butter over medium heat.
Add the thawed corn kernels and cook for 3-4 minutes until heated through.
Stir in the heavy cream and garlic powder, and cook for an additional 2-3 minutes, stirring occasionally.
Season with salt and pepper to taste, then remove from heat.
Make the Zesty Salad:

In a large bowl, toss the mixed greens, cherry tomatoes, red onion, and feta cheese.
Drizzle with balsamic vinaigrette dressing and toss to combine.
Serve:

Plate the grilled bone-in steaks alongside a generous portion of loaded mashed potatoes and creamy corn. Add a refreshing helping of the zesty salad on the side.
Serving and Storage Tips: