Campfire Steaks

Total Time:
30 min
20 min
10 min


  • 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
  • For the Remoulade:
  • 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
  • Essence (Emeril's Creole Seasoning):
  • 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
For the Remoulade:
  • 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Steak Au Poivre and Broiled Stuffed Tomatoes

    Recipe courtesy of Rachael Ray