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Home Cucumber Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad

Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad

Name: How to cook Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5+
Cuisine: Us

Introduce

Chef :

The Cast Iron Soulé

Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad

Tonight I wanted to make a well rounded meal, while also taking advantage of my traeger as well as new meat slicer that I picked up at Bass Pro Shops.

Ingredient

Food ration :

Cooking time :

3hrs 20min

2.5-3 lb

Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)

1 lb.

baby potatoes

1/4 c.

melted butter

3 cloves

garlic, minced

2 c.

shredded Cheddar

10 slices

bacon, cooked and crumbled

1/3 c.

rice vinegar

2 Tbsp

granulated sugar

1/2 tsp

toasted sesame oil

1/4

crushed red pepper

2 tbsp

Dijon Mustard

100 g

Light Sour Cream

to taste

Salt and Pepper,

Cooking instructions

* Step 1

For the Rib-eye:

* Step 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.

* Step 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.

* Step 4

Let rest about 15min before carving. I used a meat slicer.

* Step 5

For the Smashed Loaded Potatoes:

* Step 6

Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.

* Step 7

Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.

* Step 8

Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.

* Step 9

Using the bottom of a small glass or jar, smash potatoes into flat patties.

* Step 10

Bake until crispy, 20 to 25 minutes more.

* Step 11

Top with cheddar and bake until melted, 3 minutes more.

* Step 12

Top with cooked bacon, green onions, and sour cream (if using) and serve.

* Step 13

For the Cucumber Salad:

* Step 14

In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.

* Step 15

Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.

* Step 16

Chop the peanuts into smaller pieces. Slice the green onions.

* Step 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.