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Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

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

Coat the potatoes in a thin layer of vegetable oil; make sure they are well and evenly coated. In a large mixing bowl, coat the potatoes with an even layer of kosher salt and barbecue rub. Transfer the potatoes onto a sheet tray in one flat layer. Bring a pot of water to a boil and add washed whole potatoes to the pot.

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!

Place the potatoes into a large pot and cover with salted water. Storage and Can you Freeze Mustard Potato Salad. I honestly prefer potato salad the next day. It's a lot like chili where the flavors are just enhanced. Place cubed potatoes into a large kettle and cover with water.

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