Campfire Steaks (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 1

Ingredients:

2 (10 ounce) rib eye steaks

1 tablespoon olive oil

2 tablespoons essence, recipe follows

2 cedar planks

2 cups julienne trinity, (mixture of chopped green pepper, onions, and celery)

salt and pepper

1 cup prepared or homemade mayonnaise

1/4 cup ketchup

2 tablespoons minced shallots

1 tablespoon minced garlic

3 tablespoons minced celery

3 tablespoons chopped green onions

3 tablespoons creole mustard

2 tablespoons chopped parsley

essence, recipe follows

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 leaf oregano

1 tablespoon dried thyme

Directions:

1. For the Remoulade:
2. Preheat the oven to 400 degrees F. Season each steak with olive oil and 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.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com