Ingredients Jump to Instructions ↓

  1. 2 Rib-eye steaks - (10 oz ea)

  2. 1 tablespoon 15ml Olive oil

  3. 2 tablespoons 30ml Emeril's Essence - seeNote

  4. 2 Cedar planks

  5. 2 cups 474ml Julienned trinity (mixture of chopped green pepper, onion And celery) Salt - to taste Freshly-ground black pepper - to taste Remoulade

  6. 1 cup 237ml Prepared or homemade mayonnaise

  7. 1/4 cup 59ml Ketchup

  8. 2 tablespoons 30ml Minced shallots

  9. 1 tablespoon 15ml Minced garlic

  10. 3 tablespoons 45ml Minced celery

  11. 3 tablespoons 45ml Chopped green onions

  12. 3 tablespoons 45ml Creole mustard

  13. 2 tablespoons 30ml Chopped parsley Emeril's Essence

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection, Preheat the oven to 400 degrees. 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. Make the remoulade: 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 remoulade over the steaks. Garnish with chopped parsley and Essence. This recipe yields 2 servings.


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