Steak and Potato Waffles with Garlic Butter Sauce

1. Bake potatoes in either a smoker or oven at 350-400°F (175-200°C) for approximately 1 hour, or until tender.
2. While potatoes are baking, prep the remaining ingredients. Cook the NY strip steak to your desired doneness, basting it with garlic and herb butter. Remove from heat and let rest when it reaches an internal temperature of 120°F (49°C).
3. For the Garlic Butter Sauce, combine leftover steak juices/flavors, 3 Tbsp butter, 1/3 cup beef stock, 1/2 cup heavy cream, and 1 Tbsp Dijon mustard in a saucepan. Bring to a simmer and cook until slightly thickened.
4. Heat a waffle iron until very hot and apply butter or oil to prevent sticking. Smash the baked potatoes and press them into the waffle iron for about 5 minutes until they begin to crisp.
5. Apply some garlic butter and shredded Colby jack cheese on top of the potato waffles. Continue to crisp in the waffle iron for another 5 minutes or until the cheese is melted and golden.
6. Cut the rested steak into thin slices. Place the steak slices on top of the potato waffles, smother with the garlic butter sauce, and garnish with chopped parsley. Serve immediately and enjoy!