Emeril's "Paniolo" (Hawaiian Cowboy) Steak

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2 tablespoons Emeril's Original Essence, recipe follows

1 tablespoon crushed Szechwan peppercorns

1/2 cup hoisin

1/4 cup tamari

1/4 cup mirin or dry sherry

1/4 cup green onions

2 tablespoons minced fresh ginger

1 tablespoon sesame oil

1 tablespoon minced garlic

1 tablespoon minced Hawaiian peppers or chile paste

2 (1-pound) rib-eye steaks

1 tablespoon light brown sugar

2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated 

2 Maui onions, peeled and cut into thick slices about 1/4 to 1/2-inch, slices kept together not separated

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

Combine all ingredients thoroughly and store in an airtight jar or container.

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