Prepare grill for direct cooking over medium-high heat.
For potatoes, pierce them in several places with a fork; place onto microwave-safe plate. Microwave on HIGH 14-16 minutes or until potatoes are very tender. Transfer potatoes to cutting board and cool slightly. In measuring cup, combine milk, butter and salt. Microwave on HIGH 1-2 minutes or until hot (watch carefully to avoid boil-over) Cut potatoes in half lengthwise; scoop out flesh into small bowl. Add milk mixture, mash until smooth. Cover; set aside and keep warm.
Meanwhile, brush steaks with oil. Sprinkle with rub and press into meat. Grill steaks, covered, four minutes or until grill marks appear. Turn with tongs and grill 4-6 minutes or until thermometer registers 140 degrees Fahrenheit for medium-rare or 150 degrees Fahrenheit for medium doneness. Transfer steaks from grill to serving platter; tent with foil and let stand 10 minutes.
Thinly slice green onion and combine with sour cream in small bowl. Serve steaks with potatoes; top with sour cream mixture. Garnish with onion curls, if desired.
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