Monster Bam Steaks

Yield:
12 large steaks
Ingredients
  • 2 cups Creole seasoning
  • 2 cups vegetable oil
  • 4 (14 to 15-ounce) bone-in Rib-eye steaks
  • 4 (14 to 15-ounce) T-bone steaks
  • 4 (14 to 15-ounce) Top sirloin steaks
  • 2 cups Bearnaise sauce, recipe follows
  • 2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought
  • 2 cups Mushroom Demi-Glace, hot
  • BEARNAISE SAUCE:
  • 3 tablespoons white vinegar
  • 3 tablespoons white wine
  • 10 peppercorns, crushed
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chopped tarragon
  • 1 tablespoon water
  • 3 egg yolks
  • 1 cup unsalted butter, melted
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped parsley leaves
  • 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

In a mixing bowl, combine the Creole seasoning and the oil. Mix well. Smear each steak with the rub. Allow the steaks to sit for at least 1 hour. Preheat the grill. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare. Remove from the grill and let rest for at least 5 minutes before serving. Serve the steaks with the sauce of your choice.

BEARNAISE SAUCE:

In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. Yield: about 1 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.


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