Total Steps
4
Ingredients
9
Tools Needed
2
Ingredients
- 4 teaspoons Emeril's Essence
- 1/2 teaspoon salt
- 1 teaspoon cracked black peppercorns
- 2 tablespoons whole grain mustard
- 1/4 cup canola oil
- 1/4 cup roughly-chopped shallots
- 1/2 cup Canadian whiskey
- 1/4 cup maple syrup
- 4 steaks buffalo rib-eye steaks (7 ounces each)
Instructions
Step 1
Place the rib-eyes in a large sealable bag.
Step 2
In a bowl, combine the remaining ingredients except the Essence. Pour into the bag with the steaks and <a href="/technique/K4VJ7RZ7/seal">seal</a> the bag. Place in the refrigerator to <a href="/technique/Z7DWVT8G/marinate">marinate</a> for 2 to 4 hours, <a href="/technique/B52FHCF2/turning">turning</a> the bag occasionally to <a href="/technique/6BTCX64M/coat">coat</a> the meat evenly.
Step 3
<a href="/technique/H3S4YV46/preheat">Preheat</a> a <a href="/technique/2V2PRWTZ/grill">grill</a>.
Step 4
Remove the steaks from the bag and pat <a href="/technique/RF7SRX43/dry">dry.</a> Discard the marinade. <a href="/technique/H7TNTGFZ/season">Season</a> each steak with 1 teaspoon of Essence and <a href="/technique/2V2PRWTZ/grill">grill</a> until medium-rare, about 3 to 4 minutes per side. Remove from the <a href="/technique/2V2PRWTZ/grill">grill</a> and immediately <a href="/technique/Y6MVNCHX/serve">serve.</a>