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Campfire Steaks

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    Source: www.cookingindex.comReport recipe

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    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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