Grilled Buffalo Rib-Eyes with Canadian Campfire Beans

Total Time:
39 min
Prep:
15 min
Inactive:
4 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (10-ounce) buffalo rib-eye steaks
  • 1/2 cup Canadian whiskey
  • 1/4 cup maple syrup
  • 1/4 cup roughly chopped shallots
  • 1/4 cup canola oil
  • 2 tablespoons whole grain mustard
  • 1 teaspoon cracked black peppercorns
  • 1/2 teaspoon salt
  • 4 teaspoons Essence, recipe follows
  • Cowboy Baked Beans, 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
  • Canadian Cowboy Baked Beans:
  • 3/4 pound dried white beans, picked over to remove any broken beans and stones
  • 1/2 pound bacon, diced
  • 1 cup chopped yellow onions
  • 1 teaspoon chili powder
  • 1 teaspoon Essence
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons minced garlic
  • 1 (14.5-ounce) can chopped tomatoes, with their juices
  • 1 (12-ounce) bottle lager or ale
  • 1/2 cup maple syrup
  • 1/2 cup packed light brown sugar
  • 1/2 cup chicken stock
  • 1/2 cup Canadian whiskey
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
Directions

Place the rib-eyes in a large sealable bag.

In a bowl, combine the remaining ingredients except the Essence. Pour into the bag with the steaks and seal the bag. Place in the refrigerator to marinate for 2 to 4 hours, turning the bag occasionally to coat the meat evenly.

Preheat a grill.

Remove the steaks from the bag and pat dry. Discard the marinade. Season each steak with 1 teaspoon of Essence and grill until medium-rare, about 3 to 4 minutes per side. Remove from the grill and immediately serve with the Cowboy Baked Beans.

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.

Canadian Cowboy Baked Beans:

In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.

In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Remove with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions, chili powder, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.

Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 1 1/2 to 2 hours, stirring occasionally, and adding more water as needed to keep the beans covered.

Remove from the heat, stir in reserved bacon, and adjust seasoning, to taste.

Yield: 6 to 8 servings


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