This Tomahawk Ribeye Steak and Crispy Fried Potato Wedges recipe is a delightful treat, but there’s always room for experimentation. If you’re looking to switch things up, consider marinating the steak in a mixture of soy sauce, honey, and ginger for an Asian twist. For those who prefer a leaner cut, a sirloin or filet mignon can be a great substitute for the ribeye.
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.
