Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad.
Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad using 23 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:
- Take of Whole Boneless Rib-eye.
- Get of Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later).
- Make ready of Salt, to season.
- Take of Pepper, to season.
- Prepare of Special Blend of seasoning (feel free to try your own blend).
- Prepare of Smashed Loaded Potatoes.
- Take of baby potatoes.
- Get of kosher salt.
- Prepare of melted butter.
- Take of garlic, minced.
- Take of Freshly ground black pepper.
- Make ready of shredded Cheddar.
- Take of bacon, cooked and crumbled.
- Get of Sour cream, for serving, if desired.
- Take of Cucumber Salad.
- Make ready of rice vinegar.
- Prepare of granulated sugar.
- Prepare of toasted sesame oil.
- Prepare of crushed red pepper.
- Take of Mustard Sauce.
- Get of Dijon Mustard.
- Prepare of Light Sour Cream.
- Make ready of Salt and Pepper,.
Instructions to make Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad:
- For the Rib-eye:.
- 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..
- 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..
- Let rest about 15min before carving. I used a meat slicer..
- For the Smashed Loaded Potatoes:.
- Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt..
- Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle..
- Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined..
- Using the bottom of a small glass or jar, smash potatoes into flat patties..
- Bake until crispy, 20 to 25 minutes more..
- Top with cheddar and bake until melted, 3 minutes more..
- Top with cooked bacon, green onions, and sour cream (if using) and serve..
- For the Cucumber Salad:.
- In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside..
- Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl..
- Chop the peanuts into smaller pieces. Slice the green onions..
- 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..
- For the Mustard Sauce:.
- Mix Dijon Mustard and Sour Cream in a saucepan and heat gently until simmering. Season to taste and serve..
- Plate accordingly, serve and enjoy!.
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