Delmonico's Dry Age Rib-Eyes with Emeril's Worcestershire Sauce

Total Time:
4 hr 55 min
Prep:
4 hr 40 min
Cook:
15 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup Creole seasoning, recipe follows
  • 4 bone-in dry aged rib-eye steaks, (about 20 to 22 ounces each)
  • 1 pound parsnips, peeled and sliced into paper-thin strips
  • Salt
  • 4 cups Mashed Potatoes, (hot), recipe follows
  • 1 cup Emeril's Homemade Worcestershire Sauce, recipe follows
  • 1 tablespoon finely chopped fresh parsley leaves
  • 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
  • Emeril's Worcestershire Sauce:
  • 2 tablespoons olive oil
  • 6 cups coarsely chopped onions
  • 4 jalapenos, with stems and seeds, chopped (3/4 cup)
  • 2 tablespoons minced garlic
  • 2 teaspoons freshly ground black pepper
  • 4 cans (2 ounces each) anchovy fillets
  • 1/2 teaspoon whole cloves
  • 2 tablespoons salt
  • 2 whole medium lemons, skin and pith removed
  • 4 cups dark corn syrup
  • 2 cups Steen?s 100 percent Pure Cane Syrup
  • 2 quarts distilled white vinegar
  • 4 cups water
  • 3/4 pound fresh horseradish, peeled and grated (about 3 cups)
Directions

Preheat the fryer to 360 degrees F.

In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours. Remove and bring the room temperature before grilling, about 30 minutes.

Preheat the grill.

Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare.

***A saute pan or grill pan can be substituted for a grill**

Fry the parsnips until golden brown. Remove the parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from the grill and cool for a couple of minutes before serving. Place the steaks and potatoes on each serving plate. Spoon 1/4 of the sauce over each steak. Pile the parsnips on top of the potatoes. Garnish with parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly. Yield: 2/3 cup

Emeril's Worcestershire Sauce:

Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Seared and Smoked Chili-Rubbed Rib-Eyes with Poblano Hash Browns

    Recipe courtesy of Emeril Lagasse