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.