Easiest Way to Make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad Speedy

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We hope you got insight from reading it, now let's go back to smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad recipe. To cook smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad you only need 23 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:

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