Campfire steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (10 ounce) rib eye steaks | |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Essence |
| 2 | Cedar planks | |
| 2 | cups | Julienne trinity,( mixture |
| Chopped green pepper, onion | ||
| And | ||
| Celery) | ||
| Salt and pepper | ||
| For the Remoulade | ||
| 1 | cup | Prepared or homemade |
| 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 |
| Essence | ||
Directions
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