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Campfire Steaks

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

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

  6. (mixture of chopped green pepper, onion

  7. And celery)

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Remoulade

  11. 1 cup 237ml Prepared or homemade mayonnaise

  12. 1/4 cup 59ml Ketchup

  13. 2 tablespoons 30ml Minced shallots

  14. 1 tablespoon 15ml Minced garlic

  15. 3 tablespoons 45ml Minced celery

  16. 3 tablespoons 45ml Chopped green onions

  17. 3 tablespoons 45ml Creole mustard

  18. 2 tablespoons 30ml Chopped parsley

  19. Emeril's Essence

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection, Preheat the oven to 400 degrees.

  2. 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.

  3. Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer.

  4. Remove the steaks from the oven and place on plates. Drizzle warm remoulade over the steaks. Garnish with chopped parsley and Essence.

  5. This recipe yields 2 servings.

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