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
The Martha Stewart Show, October 2010
- 1/2 cup vegetable oil
- 1/2 cup <A target="_blank" href="http://www.emerilstore.com/prodinfo.asp?number=22FS001">Emeril's Original Essence</a> or Creole seasoning
- 4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks
- 4 (1/2-inch-thick) slices Emeril's Maitre D'Hotel Butter (http://www.marthastewart.com/284485/emerils-maitre-dhotel-butter)
- 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
- 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.
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