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
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.
Bring steaks to room temperature 30 minutes before ready to cook.
Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
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.
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.