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- Prep Time:
- 5 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- 6 to 8 servings
Ingredients
1/2 cup Essence, recipe follows4 bone-in dry aged cowboy rib-eye steaks (about 20 to 22 ounces each)
Directions
Preheatgrill to medium-high heat.
Make sure steaks are at room temperature prior to grilling. Season each side of the steaks completely with
the Essence. Place steaks on the grill and grill for about 30 minutes, about 15 minutes per
side.
Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as BayouBlast):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
Copyright 2008 Television Food Network G.P., All Rights Reserved
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/08/2008
© 2008 Scripps Networks, LLC. All Rights Reserved