Campfire Steaks

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Level:
Easy

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
  • 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
Directions
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.


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