This is a print preview of "Campfire Steaks" recipe.

Campfire Steaks Recipe
by Global Cookbook

Campfire Steaks
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  Servings: 2

Ingredients

  • 2 x Rib-eye steaks - (10 ounce ea)
  • 1 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Emeril"s Essence see * Note
  • 2 x Cedar planks
  • 2 c. Julienned trinity (mix of minced green pepper, onion and celery) Salt to taste Freshly-grnd black pepper to taste
  • 1 c. Prepared or possibly homemade mayonnaise
  • 1/4 c. Ketchup
  • 2 Tbsp. Chopped shallots
  • 1 Tbsp. Chopped garlic
  • 3 Tbsp. Chopped celery
  • 3 Tbsp. Minced green onions
  • 3 Tbsp. Creole mustard
  • 2 Tbsp. Minced parsley Emeril"s Essence

Directions

  1. Preheat the oven to 400 degrees.
  2. Season each steak with extra virgin olive oil and Emeril"s Essence. In a smoking warm saute/fry pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 c. of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 min for rare to medium-rare.
  3. Make the remoulade: In a sauce pan, combine all the ingredients together and mix until smooth. Bring the sauce up to a simmer.
  4. Remove the steaks from the oven and place on plates. Drizzle hot remoulade over the steaks. Garnish with minced parsley and Essence.
  5. This recipe yields 2 servings.