Rib-Eye Grilled Steak with Tasso Maque Choux

Total Time:
30 min
10 min
20 min

4 servings

  • 2 tablespoons olive oil
  • 4 ounces diced tasso
  • 1 1/2 cups fresh corn, scraped from the cob
  • 1/4 cup chopped onions
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 cup heavy cream
  • 1/3 cup minced red bell peppers
  • 1/4 cup chopped green onions
  • 4 (10-ounce) rib eye steaks
  • 2 tablespoons olive oil
  • 2 tablespoons Essence
  • 1 cup fried onion rings, warm
  • 2 tablespoons chopped green onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow onions
  • 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
  • For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, add the tasso and saute for 30 seconds. Add the corn and saute for 1 minute. Add the onions and continue sauteing for 1 minute. Add the garlic and season with salt and pepper. Saute for 1 minute. Stir in the cream, red peppers and green onions and simmer until the mixture is heated through, about 2 minutes. For the steak: Rub each steak with the olive oil and season with Essence. In a hot saute pan, cook the steaks for 4 minutes on each side for medium rare. Remove from the pan. Spoon the maque choux in the center of the plate. Place the steak on top the maque choux. Garnish with the fried onions, green onions, peppers and yellow onions.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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    Recipe courtesy of Aaron McCargo Jr.