Ingredients Jump to Instructions ↓

  1. 4 Bone-in dry-aged rib-eye steaks

  2. 20 to 22 oz ea 1/2 cup 118ml Vegetable oil

  3. 1/2 cup 118ml Creole Seasoning - seeNote

  4. 2 Large shucked oysters

  5. 1 cup 62g / 2 1/5oz Masa flour

  6. 1 cup 62g / 2 1/5oz All-purpose flour

  7. Creole Seasoning - to taste

  8. 6 cups 1422ml Roasted Garlic Mashed Potatoes - hot, (see recipe)

  9. 2 cups 474ml Emeril's Homemade Worcestershire Sauce - (see recipe)

  10. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. In a small bowl, combine the oil and Creole Seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring the room temperature before grilling, about 30 minutes.

  3. Preheat the grill and fryer. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. Remove from the grill and let rest for a couple of minutes before serving.

  4. Season the oysters with Creole seasoning. In a mixing bowl, combine the flours. Season with Creole seasoning. Dredge the oysters in the seasoned flour, coating completely. Fry in batches until crispy and golden. Remove and drain on paper towels. Season with Creole seasoning.

  5. Place the steaks and potatoes on each serving plate. Spoon a quarter of the Worcestershire sauce over each steak. Pile the oysters on top of the steak. Garnish with parsley.

  6. This recipe yields 4 servings.


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