Smoked Rib-eye over Mustard Sauce, Loaded Smashed Potatoes, and Cucumber Salad
Whole Boneless Rib-eye
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)
Smashed Loaded Potatoes
1 lb. baby potatoes
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,
For the Rib-eye:
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.
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.
Let rest about 15min before carving. I used a meat slicer.
For the Smashed Loaded Potatoes:
Preheat oven to 400º. Place potatoes in a large pot and cover with two inches of water. Season with salt.
Bring to a boil and boil until tender, 15 minutes. Drain until cool enough to handle.
Transfer potatoes to a baking sheet. Pour over melted butter, garlic, and season with salt and pepper. Toss until totally combined.
Using the bottom of a small glass or jar, smash potatoes into flat patties.
Bake until crispy, 20 to 25 minutes more.
Top with cheddar and bake until melted, 3 minutes more.
Top with cooked bacon, green onions, and sour cream (if using) and serve.
For the Cucumber Salad:
In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
Chop the peanuts into smaller pieces. Slice the green onions.
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.
For the Mustard Sauce:
Mix Dijon Mustard and Sour Cream in a saucepan and heat gently until simmering. Season to taste and serve.