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

Name: Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad
Total time: 12000 s
Yield: 5+
Cuisine: American
Ingredients: 2.5-3 lb Whole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later); Salt, to season; Pepper, to season; Special Blend of seasoning (feel free to try your own blend); 1 lb. baby potatoes; kosher salt; 1/4 c. melted butter; 3 cloves garlic, minced; Freshly ground black pepper; 2 c. shredded Cheddar; 10 slices bacon, cooked and crumbled; Sour cream, for serving, if desired; 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,

The Cast Iron Soulé @CastIronSoule

Forsyth, GA

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.

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

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The Cast Iron Soulé @CastIronSoule

Forsyth, GA

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.

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Ingredients

3hrs 20min

Whole Boneless Rib-eye
2.5-3 lbWhole Boneless Rib-eye, more is okay because you came make sandwiches or use for other meals later)
Salt, to season
Pepper, to season
Special Blend of seasoning (feel free to try your own blend)
Smashed Loaded Potatoes
1 lb.baby potatoes
kosher salt
1/4 c.melted butter
3 clovesgarlic, minced
Freshly ground black pepper
2 c.shredded Cheddar
10 slicesbacon, cooked and crumbled
Sour cream, for serving, if desired
Cucumber Salad
1/3 c.rice vinegar
2 Tbspgranulated sugar
1/2 tsptoasted sesame oil
1/4crushed red pepper
Mustard Sauce
2 tbspDijon Mustard
100 gLight Sour Cream
to tasteSalt and Pepper,

Cooking Instructions

3hrs 20min

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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Cook Today

The Cast Iron Soulé @CastIronSoule

on August 29, 2020 23:59

Forsyth, GA

No culinary experience. Watched a lot of Food Shows, and just enjoy cooking new things. I’m trucker, so most of my meals are made when I am home. I dabble in both my own creations as well as sharing some of the best from other recipes such as HelloFresh and online searches. Presentation, obviously, is all me.

Thomas Harrington @ChefTomakazi88

June 12, 2021 20:09

Your food is gorgeous! You know when you feel like you can taste heaven in a pic. Yes

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