Smoked BBQ Steak with Garlic Mashed Potatoes
Smoked BBQ Steak with Garlic Mashed Potatoes
Ingredients
For the Smoked BBQ Steak
- 2 pounds beef steak, such as chuck roast or tri-tip, cut into 1 1/2-inch thick steaks
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
- 1/2 cup BBQ sauce, your favorite brand
- 2 cups wood chips, hickory or mesquite, soaked in water for at least 30 minutes
For the Garlic Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1/2 cup unsalted butter, melted
- 1/2 cup milk, warm
- 1/4 cup sour cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 5 min
- 2
Pat the beef steaks dry with paper towels. Generously rub the spice mixture all over the steaks, ensuring they are fully coated.
⏱️ 5 min
- 3
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.
⏱️ 10 min•🌡️ 225
- 4
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.
⏱️ 180 min•🌡️ 225
- 5
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.
⏱️ 20 min
- 6
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 2 min
- 7
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.
⏱️ 8 min
- 8
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.
⏱️ 15 min
- 9
Serve the sliced smoked BBQ steak immediately with the garlic mashed potatoes. Garnish with fresh chives, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked BBQ Steak with Garlic Mashed Potatoes
For the Smoked BBQ Steak
- 2 pounds beef steak, such as chuck roast or tri-tip, cut into 1 1/2-inch thick steaks
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
- 1/2 cup BBQ sauce, your favorite brand
- 2 cups wood chips, hickory or mesquite, soaked in water for at least 30 minutes
For the Garlic Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1/2 cup unsalted butter, melted
- 1/2 cup milk, warm
- 1/4 cup sour cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 5 min - 2
Pat the beef steaks dry with paper towels. Generously rub the spice mixture all over the steaks, ensuring they are fully coated.
⏱️ 5 min - 3
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.
⏱️ 10 min•🌡️ 225 - 4
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.
⏱️ 180 min•🌡️ 225 - 5
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.
⏱️ 20 min - 6
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 2 min - 7
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.
⏱️ 8 min - 8
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.
⏱️ 15 min - 9
Serve the sliced smoked BBQ steak immediately with the garlic mashed potatoes. Garnish with fresh chives, if desired.
⏱️ 5 min