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fries in the dipping sauce

Tomahawk Ribeye Steak with Crispy Fried Potato Wedges

Servings 4

Ingredients
  

  • For the Steak:
  • 1 Tomahawk Ribeye Steak
  • Avocado oil for binding
  • Salt
  • Pepper
  • Garlic powder
  • For the Potato Wedges:
  • 3 large russet potatoes
  • 2-3 tablespoons corn starch
  • 2 tablespoons seasoning mix comprising 2 teaspoons each of salt, pepper, garlic powder, and onion powder
  • 1 cup shredded Jack cheese
  • For the Dipping Sauce:
  • 1/2 cup sour cream
  • 3 tablespoons hot sauce

Instructions
 

  • Start with a Tomahawk Ribeye Steak and let it come to room temperature on a wire rack with a sheet pan underneath for about 45 minutes.
  • Pat the steak dry with a paper towel and apply avocado oil as a binder.
  • Season the steak with an even mixture of salt, pepper, and garlic powder.
  • Let the steak sit with the seasoning for about 20 minutes.
  • Fire up the smoker to 250 degrees F, and once the temperature is reached, add apple or hickory wood chunks.
  • Place the steak in the smoker for about 45-60 minutes or until it reaches an internal temperature of 118 degrees F.
  • Cube 3 large russet potatoes and boil them in salted water until soft.
  • Use a potato ricer to smash the potatoes and transfer them to a mixing bowl.
  • Add 2-3 tablespoons of corn starch, 2 tablespoons of a seasoning mix, and 1 cup of shredded Jack cheese to the potatoes and mix well.
  • Transfer the potato mixture to a ziplock bag, flatten, and freeze for 30 minutes.
  • Remove the steak from the smoker and prepare the grill for searing.
  • Sear the steak on the hot grill for 60-90 seconds per side or until it reaches an internal temperature of 128 degrees F.
  • Let the steak rest for 15 minutes.
  • Fry the potato wedges in shallow oil at 350 degrees F for 3-4 minutes per side.
  • Serve the steak and potato wedges with a dipping sauce made of 1/2 cup sour cream and 3 tablespoons of hot sauce.