Recipes Ingredients Meat & Poultry Beef Recipes Dry-Aged Rib-Eye Steaks with Emeril's Maitre D'Hotel Butter 4.4 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 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 Ingredients ½ cup vegetable oil ½ cup Emeril's Original Essence or Creole seasoning 4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks 4 (½-inch-thick) slices Emeril's Maitre D'Hotel Butter 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish Directions 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. Rate it Print