Start off by cutting the russet potatoes into the shape of fries and then soak them in cold water. While they soak, season the ribeye steaks with kosher salt.
Prepare the smoker and set it up at 250 degrees with hickory wood chunks. Place the steaks on the smoker and let them smoke until they reach 118-120 degrees F internally.
While the steaks are smoking, fry the fries in 375 degrees F in lard for 8 minutes and then remove and let them sit until the steaks are complete. Prepare all of the ingredients for the red wine mushroom sauce.
Remove the steaks from the smoker and set the grill up for direct grilling. Add a cast iron skillet to heat up and sear the steaks directly over hot coals for 60-90 seconds per side. Remove and let them rest on a sheet pan covered with aluminum foil.
While the steaks are resting, add butter and oil in the skillet with the white onions, garlic and mushrooms. Cook them until translucent. Add the red wine, Worcestershire sauce and thyme. Cook it down until it is thickened and add heavy cream. Cook it for 5-6 minutes and then serve with the steaks.
While the sauce is being made, add the fries back into the lard for the second round of frying for 4-6 minutes.
Slice the steaks and serve with the Red Wine Mushroom Sauce and a side of crispy fries.
