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