Ingredients Jump to Instructions ↓

  1. 2 cups Creole seasoning

  2. 2 cups vegetable oil

  3. 4 (14 to 15-ounce) bone-in Rib-eye steaks

  4. 4 (14 to 15-ounce) T-bone steaks

  5. 4 (14 to 15-ounce) Top sirloin steaks

  6. 2 cups Bearnaise sauce, recipe follows

  7. 2 cups Emeril's Worcestershire sauce , hot, recipe follows, or use store bought

  8. 2 cups Mushroom Demi-Glace, hot

  9. 3 tablespoons white vinegar

  10. 3 tablespoons white wine

  11. 10 peppercorns , crushed

  12. 2 tablespoons finely chopped shallots

  13. 1 tablespoon chopped tarragon

  14. 1 tablespoon water

  15. 3 egg yolks

  16. 1 cup unsalted butter , melted

  17. Salt

  18. Freshly ground black pepper

  19. 1 tablespoon finely chopped parsley leaves

  20. 2 tablespoons olive oil

  21. 6 cups coarsely chopped onions

  22. 4 jalapenos, with stems and seeds, chopped (3/4 cup)

  23. 2 tablespoons minced garlic

  24. 2 teaspoons freshly ground black pepper

  25. 4 cans (2 ounces each) anchovy fillets

  26. 1/2 teaspoon whole cloves

  27. 2 tablespoons salt

  28. 2 whole medium lemons, skin and pith removed

  29. 4 cups dark corn syrup

  30. 2 cups Steen's

  31. 100 percent Pure Cane Syrup

  32. 2 quarts distilled white vinegar

  33. 4 cups water

  34. 3/4 pound fresh horseradish , peeled and grated (about 3 cups)

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the Creole seasoning and the oil. Mix well. Smear each steak with the rub. Allow the steaks to sit for at least 1 hour. Preheat the grill. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare. Remove from the grill and let rest for at least 5 minutes before serving. Serve the steaks with the sauce of yo In a saucepan , combine the vinegar, wine, peppercorns, shallots , and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy , about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. Yield:

  2. Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain . Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely.


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