Recipe courtesy of Emeril Lagasse
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44 min
12 min
12 min
20 min
2 hungry-cowboy servings


Essence (Emeril's Creole Seasoning):


In a bowl, whisk together all of the ingredients, except the onions, Essence, and peppercorns.

Place the steaks in a large sealable bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.

Preheat a grill.

Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by 1/3 in volume, about 5 minutes, stirring occasionally. Remove from the heat.

Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.

Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.

Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.

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