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

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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. 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 do that.

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

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

Steps 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!.

Cooking the potatoes in the steak pan ensures you'll make the most of all the lovely, meaty flavours. Flatten the steaks out slightly with your hands. Smoked haddock with a vibrant mustard sauce and shimmering strips of herring Halve the potatoes and divide between four plates. Lift the haddock fillets out of their pan on to a Spoon the mustard, herring and cucumber sauce over the top and eat immediately. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry Serve with the potatoes, béarnaise and salad on the side. ; Smashed Cucumber Salad.

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