Monster Bam Steaks

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  • Yield: 12 large steaks
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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:

2 tablespoons finely chopped shallots

3 tablespoons white vinegar

1 tablespoon chopped tarragon

3 tablespoons white wine

1 tablespoon water

3 egg yolks

1 cup unsalted butter, melted

Salt

Freshly ground black pepper

10 peppercorns, crushed

1 tablespoon finely chopped parsley leaves

EMERIL'S WORCESTERSHIRE SAUCE:

2 tablespoons olive oil

4 jalapenos, with stems and seeds, chopped (3/4 cup)

6 cups coarsely chopped onions

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

  1. 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:

  1. 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. 

EMERIL'S WORCESTERSHIRE SAUCE:

  1. 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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