Emeril's Delmonico Bone-In Rib Steaks
- 4 (22 to 24-ounce) bone-in rib steaks, preferably quality prime beef that has been wet and dry aged
- 2 tablespoons vegetable oil
- Essence, recipe follows
- Kosher salt and freshly ground black pepper
- Parmesan Truffled Potato Chips, recipe follows
- Garlic Mushrooms, recipe follows
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 teaspoon chopped garlic
- 1 1/4 pounds assorted mushrooms, such as oyster, shiitake, button, portobello, wiped clean, stems removed and halved
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
Allow the steaks to come to room temperature for up to 1 hour. Rub the steaks on both sides with the vegetable oil and season liberally, to taste, with the Essence, salt, and pepper.
Preheat the oven to 450 degrees F.
Preheat a grill, grill pan, or cast iron skillet to medium-high. When hot, grill the steaks until seared on both sides, about 4 minutes per side. Transfer steaks to a baking sheet and place in the oven. Bake until meat reaches the desired temperature, 120 to 125 degrees F for medium rare. Remove from the oven and let sit for 5 minutes before slicing and serving.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, about 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until softened and the mushrooms are tender and release their liquid, about 5 to 6 minutes. Add the butter and cook, stirring, for 1 minute.
Remove from the heat and serve immediately.
Yield: 4 servings
Using a mandoline or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.
Yield: 4 servings