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

Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is 5+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad estimated approx 3hrs 20min.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad using 23 ingredients and 20 steps. Here is how you cook it.

Tonight I wanted to make a well rounded meal, while also taking advantage of my traeger as well as new meat slicer that I picked up at Bass Pro Shops.

Ingredients and spices that need to be Make ready to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:

1. Whole Boneless Rib-eye
2. 2.5-3 lb Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)
3. Salt, to season
4. Pepper, to season
5. Special Blend of seasoning (feel free to try your own blend)
6. Smashed Loaded Potatoes
7. 1 lb. baby potatoes
8. kosher salt
9. 1/4 c. melted butter
10. 3 cloves garlic, minced
11. Freshly ground black pepper
12. 2 c. shredded Cheddar
13. 10 slices bacon, cooked and crumbled
14. Sour cream, for serving, if desired
15. Cucumber Salad
16. 1/3 c. rice vinegar
17. 2 Tbsp granulated sugar
18. 1/2 tsp toasted sesame oil
19. 1/4 crushed red pepper
20. Mustard Sauce
21. 2 tbsp Dijon Mustard
22. 100 g Light Sour Cream
23. to taste Salt and Pepper,

Steps to make 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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