Preheat your smoker to 225°F (107°C). Pat the sirloin steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. Place the soaked hickory wood chips in the smoker box or directly on the coals.

Arrange the seasoned steaks on the smoker rack and close the lid. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare). Once done, remove the steaks from the smoker and let them rest for 10 minutes before slicing.

Preheat the oven to 425°F (218°C). Using a spiralizer or a knife, cut the russet potatoes into curly fry shapes. In a large bowl, toss the curly fries with olive oil, paprika, garlic powder, onion powder, cayenne pepper (if using), and salt until evenly coated.

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

In a medium bowl, whisk together the buttermilk, mayonnaise, lemon juice, garlic powder, dried dill, salt, and pepper until smooth. Adjust seasoning to taste.

Slice the smoked sirloin steaks and serve alongside the seasoned curly fries. Drizzle with the creamy buttermilk sauce or serve it on the side for dipping.