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Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, smoked rib-eye over mustard sauce, loaded smashed potatoes, and cucumber salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Homemade Ribeye Steak for the family today for dinner and decided to check off a requested video too! I had a request to have homemade steak with. How to make a delicious smoky rib eye steak on a gas barbecue.

To get started with this recipe, we must 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 cook 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. Take 2.5-3 lb Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)
3. Take Salt, to season
4. Take Pepper, to season
5. Prepare Special Blend of seasoning (feel free to try your own blend)
6. Take Smashed Loaded Potatoes
7. Make ready 1 lb. baby potatoes
8. Prepare kosher salt
9. Take 1/4 c. melted butter
10. Take 3 cloves garlic, minced
11. Prepare Freshly ground black pepper
12. Make ready 2 c. shredded Cheddar
13. Get 10 slices bacon, cooked and crumbled
14. Make ready Sour cream, for serving, if desired
15. Prepare Cucumber Salad
16. Make ready 1/3 c. rice vinegar
17. Prepare 2 Tbsp granulated sugar
18. Get 1/2 tsp toasted sesame oil
19. Get 1/4 crushed red pepper
20. Take Mustard Sauce
21. Make ready 2 tbsp Dijon Mustard
22. Prepare 100 g Light Sour Cream
23. Take to taste Salt and Pepper,

Smoked rib with potato and cucumber salad. ; Smashed Cucumber Salad. You'll be a smashing success when you bring Chef John's All you need to do is cover cucumbers with plastic wrap and smash with whatever you like, which will draw Then toss with a dressing of crushed garlic, rice vinegar, soy sauce, sesame oil and red pepper flakes. Combine mustard, apple juice and Worcestershire sauce. Brush over ribs on both sides.

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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