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Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad
Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad

Before you jump to Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad recipe, you may want to read this short interesting healthy tips about The Meals You Pick To Consume Are Going To Effect Your Health.

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Citrus fruit will be one of the greatest things that you could have for your desserts, rather than having a piece of cake or ice cream. Citrus fruits also provide you with vitamin C, together with other vitamins and minerals that can help keep you healthy. You may also want to combine a couple of things like orange sections, shredded coconut combined with a teaspoon of honey.

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We hope you got benefit from reading it, now let’s go back to smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad recipe. To make smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad you need 23 ingredients and 20 steps. Here is how you do that.

The ingredients needed to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:
  1. Get Whole Boneless Rib-eye
  2. You need 2.5-3 lb Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)
  3. Prepare Salt, to season
  4. Use Pepper, to season
  5. Provide Special Blend of seasoning (feel free to try your own blend)
  6. Take Smashed Loaded Potatoes
  7. Provide 1 lb. baby potatoes
  8. Take kosher salt
  9. Get 1/4 c. melted butter
  10. Provide 3 cloves garlic, minced
  11. Use Freshly ground black pepper
  12. Provide 2 c. shredded Cheddar
  13. You need 10 slices bacon, cooked and crumbled
  14. Get Sour cream, for serving, if desired
  15. Provide Cucumber Salad
  16. Provide 1/3 c. rice vinegar
  17. You need 2 Tbsp granulated sugar
  18. You need 1/2 tsp toasted sesame oil
  19. Use 1/4 crushed red pepper
  20. Use Mustard Sauce
  21. Prepare 2 tbsp Dijon Mustard
  22. Take 100 g Light Sour Cream
  23. Provide to taste Salt and Pepper,
Instructions to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:
  1. For the Rib-eye:
  2. Get the Rib-eye to room temp, trim off any excess fat you wish to remove, and pat dry with paper towel. Combine Salt, Pepper and and dry rub seasoning you may have chosen and liberally (as in a lot) rub all over the meat on all sides. Don’t be afraid to load it up as it will create a beautiful crust.
  3. Preheat smoker or traeger to 220°. Place rib-eye in and let it be for about 3hrs. Check temp and let it smoke longer (15min intervals) if not at 140° internal temp.
  4. Let rest about 15min before carving. I used a meat slicer.
  5. For the Smashed Loaded Potatoes:
  6. Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
  7. Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
  8. Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
  9. Using the bottom of a small glass or jar, smash potatoes into flat patties.
  10. Bake until crispy, 20 to 25 minutes more.
  11. Top with cheddar and bake until melted, 3 minutes more.
  12. Top with cooked bacon, green onions, and sour cream (if using) and serve.
  13. For the Cucumber Salad:
  14. In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
  15. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  16. Chop the peanuts into smaller pieces. Slice the green onions.
  17. Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
  18. For the Mustard Sauce:
  19. Mix Dijon Mustard and Sour Cream in a saucepan and heat gently until simmering. Season to taste and serve.
  20. Plate accordingly, serve and enjoy!

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