Preheat your smoker to 275 degrees F. This is the ideal temperature for smoking a thick cut of meat like a Porterhouse steak. You can use any type of smoker you have, such as an electric, charcoal, or pellet smoker. Make sure to check the smoker's temperature regularly to maintain the heat.

Season the Porterhouse steak generously with your favorite steak seasoning. You can use a store-bought seasoning or make your own by mixing salt, pepper, garlic powder, onion powder, and paprika. Rub the seasoning all over the steak, making sure to coat it evenly on all sides.

Place the seasoned steak in the smoker and cook until the internal temperature reaches 125 degrees F. Use a meat thermometer to check the temperature of the steak. This will ensure that it's cooked to the perfect doneness. Depending on the thickness of the steak and the type of smoker you're using, it may take between 1-3 hours to reach the desired temperature.

While the steak is smoking, make the creamy mushroom sauce. Heat the butter and avocado oil in a pan over medium heat. Once the butter is melted, add the sliced mushrooms to the pan. Make sure to spread them out in a single layer so they can cook evenly.

Sauté the mushrooms until they're nicely browned. This will take about 10-15 minutes. Make sure to stir them occasionally to prevent sticking and burning. The mushrooms will release their liquid as they cook, and then start to caramelize and turn golden brown.

Add the garlic paste and dried thyme to the pan and sauté for a few more minutes. The garlic paste will add a rich, savory flavor to the sauce, and the dried thyme will give it a herbaceous aroma.

In a bowl, whisk together the milk, heavy cream, corn starch, and soy sauce until the corn starch is completely dissolved. This mixture will create a smooth and velvety sauce that will coat the steak and eggs perfectly.

Add the milk mixture to the pan with the mushrooms and bring to a simmer. Stir the sauce constantly to prevent lumps from forming. The sauce will start to thicken and become creamy.

Cook the sauce for a few minutes, stirring constantly, until it thickens. This will take about 5-7 minutes. The sauce should have a smooth and silky texture, and should be thick enough to coat the back of a spoon.

Remove the sauce from heat and season with salt and pepper to taste. Taste the sauce and adjust the seasoning as needed. You can add more soy sauce for a savory umami flavor, or more salt and pepper for a balanced taste.

Once the steak is done, let it rest for a few minutes before slicing it into portions. This will allow the juices to redistribute and keep the steak moist and tender. Use a sharp knife to slice the steak against the grain into thick pieces. In a separate pan, fry the eggs with a bit of oil, and season with salt and pepper to taste. You can cook the eggs to your liking, whether it's sunny-side up, over-easy, or scrambled. Make sure the pan is hot before cracking the eggs, and cook them until the whites are set but the yolks are still runny.

Serve the sliced steak with the fried eggs and creamy mushroom sauce on top. To plate, place a few slices of the smoked Porterhouse steak on a plate, add a fried egg on top, and drizzle with the creamy mushroom sauce. You can garnish the dish with fresh herbs like chopped parsley or chives for extra flavor and presentation. Enjoy your delicious and savory Smoked Porterhouse Steak and Eggs with Creamy Mushroom Sauce!