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Prepare the steak rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, and kosher salt. Mix well.

Pat the beef steaks dry with paper towels. Generously rub the spice mixture all over the steaks, ensuring they are fully coated.

Prepare your smoker or grill for indirect heat at 225°F. Add the soaked wood chips to the smoker box or directly to the coals if using a charcoal grill.

Place the seasoned steaks directly on the grill grates over indirect heat. Close the lid and smoke for 2 to 3 hours, or until the internal temperature reaches 125-130°F for medium-rare, or your desired doneness. During the last 30 minutes of smoking, brush the steaks with BBQ sauce every 10 minutes.

While the steaks are smoking, prepare the garlic mashed potatoes. Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.

Add the minced garlic, melted butter, warm milk, sour cream, kosher salt, and black pepper to the potatoes. Mash with a potato masher until smooth and creamy. Taste and adjust seasonings as needed.

Once the steaks reach the desired internal temperature, remove them from the smoker and let them rest for 10-15 minutes before slicing against the grain.

Serve the sliced smoked BBQ steak immediately with the garlic mashed potatoes. Garnish with fresh chives, if desired.


Prepare the steak rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, and kosher salt. Mix well.

Pat the beef steaks dry with paper towels. Generously rub the spice mixture all over the steaks, ensuring they are fully coated.

Prepare your smoker or grill for indirect heat at 225°F. Add the soaked wood chips to the smoker box or directly to the coals if using a charcoal grill.

Place the seasoned steaks directly on the grill grates over indirect heat. Close the lid and smoke for 2 to 3 hours, or until the internal temperature reaches 125-130°F for medium-rare, or your desired doneness. During the last 30 minutes of smoking, brush the steaks with BBQ sauce every 10 minutes.

While the steaks are smoking, prepare the garlic mashed potatoes. Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.

Add the minced garlic, melted butter, warm milk, sour cream, kosher salt, and black pepper to the potatoes. Mash with a potato masher until smooth and creamy. Taste and adjust seasonings as needed.

Once the steaks reach the desired internal temperature, remove them from the smoker and let them rest for 10-15 minutes before slicing against the grain.

Serve the sliced smoked BBQ steak immediately with the garlic mashed potatoes. Garnish with fresh chives, if desired.
