Campfire Steaks
By: Anonymous
Published: Thursday, February 11, 2010 - 9:19am

Ingredients




2 Rib-eye steaks - (10 oz ea)
1 tablespoon Olive oil
2 tablespoons Emeril"s Essence see * Note
2 Cedar planks
2 cups Julienned trinity
(mixture of chopped green pepper, onion and 
Salt to taste
Freshly-ground black pepper to taste
1 cup Prepared or homemade mayonnaise
cup Ketchup
2 tablespoons Minced shallots
1 tablespoon Minced garlic
3 tablespoons Minced celery
3 tablespoons Chopped green onions
3 tablespoons Creole mustard
2 tablespoons Chopped parsley
Emeril"s Essence





Preparation

1 Preheat the oven to 400 degrees. 2 Season each steak with olive oil and Emeril"s Essence. In a smoking hot saute pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 cup of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. 3 Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer. 4 Remove the steaks from the oven and place on plates. Drizzle warm remoulade over the steaks. Garnish with chopped parsley and Essence. 5 This recipe yields 2 servings. 


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Preparation

 1  Preheat the oven to 400 degrees.  2  Season each steak with olive oil and Emeril"s Essence. In a smoking hot saute pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 cup of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare.  3  Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer.  4  Remove the steaks from the oven and place on plates. Drizzle warm remoulade over the steaks. Garnish with chopped parsley and Essence.  5  This recipe yields 2 servings.