Start off by adding avocado oil to your steaks, enough to cover lightly. Season with salt, pepper and garlic powder. Wait 20 minutes to let the seasoning work on the meat.
During this time, fire up your smoker to 250 degrees F. Add apple or hickory wood chunks for smoke. Add the steaks to the smoker. Smoker for 45ish minutes or till the steaks are 118 degrees F. Internally.
Make the gochujang honey sauce. In a mixing bowl add mayo, ketchup, gochujang, garlic paste and honey. Mix and place in the fridge.
Begin prepping your potatoes and add them into boiling water until they are soft. Remove the skin and cube them prior.
Run the softened cubed potatoes through a potato ricer and mix corn starch, seasoning and cheese. Hand mix until smooth, dense consistency. Add to a big ziplock bag and flatten it all out, where it is uniform. Place in the freezer for 30 minutes.
Remove the steaks from the smoker and sear them over direct heat for 60-90 seconds, or an internal temperature of 128 degrees F. Let rest for 15 minutes.
During resting, remove the potatoes from the freezer and the ziplock bag, keeping it all intact. Cut them into your wedges and fry in peanut oil (350 degrees F.) for 3-4 minutes per side. This is a shallow fry too.
Slice the steak and serve with the Fried Crispy Potato Wedges! Get the sauce for dipping.
Enjoy with family and friends!
