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Dry-Aged Rib-Eye Steaks with Emeril's Maitre D'Hotel Butter

Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes. Also try: Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

  • servings: 4

Ingredients

Directions

  1. Step 1

    In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.

  2. Step 2

    Bring steaks to room temperature 30 minutes before ready to cook.

  3. Step 3

    Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.

  4. Step 4

    Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.

  5. Step 5

    Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.

Source
The Martha Stewart Show, October 2010

Reviews (1)

  • 23 Mar, 2011

    woa....this looks amazing! Who wouldn't want this steak!?