Campfire steaks

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.


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