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Cowboy Rib-Eye Steak
Recipe courtesy Emeril Lagasse, 2007
Show:  Emeril Live
Episode:  Emeril's Meaty Meal
Cowboy Rib-Eye Steak
1/2 cup Essence, recipe follows
4 bone-in dry aged cowboy rib-eye steaks (about 20 to 22 ounces each)

Preheat grill 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.

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

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.

Other Recipes from this Episode
Mixed Sausages Braised in Sauerkraut, Hard Cider, Apples and Onions
BBQ Heirloom Chicken with Jicama Buttermilk Coleslaw
Coriander Crusted Lamb Chops with Sour Cherry Reduction and Pan Sauteed Purple Artichokes
Flatiron Steak with Lemon, Herbs and Olive Oil with Sauteed Salsify and Elephant Garlic Chips

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 6 to 8 servings

Emeril Lagasse
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