Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | (10 ounce) rib eye steaks |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Essence |
| 2 \N | Cedar planks |
| 2 cups | Julienne trinity,( mixture |
| \N \N | Chopped green pepper, onion |
| \N \N | And |
| \N \N | Celery) |
| \N \N | Salt and pepper |
| \N \N | For the Remoulade |
| 1 cup | Prepared or homemade |
| \N \N | Mayonnaise |
| ¼ 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 |
| \N \N | Essence |
Preheat the oven to 400 degrees F. Season each steak with olive oil and 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. Make the remolded: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer. Remove the steaks from the oven and place on plates. Drizzle warm remolded over the steaks.
Garnish with chopped parsley and Essence.
ESSENCE OF EMERIL SHOW#EE2274