- 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
- 4 cups Mashed Potatoes, (hot), recipe follows
- 1 cup Emeril's Homemade Worcestershire Sauce, recipe follows
- 1 tablespoon finely chopped fresh parsley leaves
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):
- 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
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)
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.