This is one great steak. Last week, all of us here at Acorns On Glen made a delicious Spring Risotto and then shared the recipe. At the same time we made the risotto, we also tried an Emeril Lagasse steak recipe that guaranteed an end result that is as good or better than a real steakhouse ribeye. It was beyond fantasic! Using the Emeril’s seasoning, some great ribeyes from our butcher, the butter topping and a combination of grilling and roasting made for one delicious night of eating. We used a grill pan on top of the stove for the grilling part and then our convection oven for the roasting part. As you know, I am not a big citrus fan in the cooking I do. The compound butter recipe called for some lemon juice, but I omitted it. If you like, you can put one tablespoon back in the recipe. If you are a steak lover (and I think most of us are), you have to try this “to die for” recipe.
For the steak:
- 1/2 cup vegetable oil
- 1/2 cup Emeril’s Original Essence (available at most supermarkets…I got mine at Stop & Shop)
- 4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks
- 4 (1/2-inch-thick) slices Maitre D’Hotel Butter (below)
- 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
In a small bowl, whisk together oil and Emeril’s Original Essence 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 with a wire rack inserted into it; 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.
For the Maitre D’Hotel Butter:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup minced fresh parsley (I always use Italian flat)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
Place all ingredients in the bowl of a food processor; process to combine. I just put softened butter in a bowl and mixed it together with a fork. I didn’t think it was necessary to dirty the food processor.
Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.
Doctors tell us that eating steak everyday is probably not the greatest thing for your health. Everything in moderation, right? So when you do allow yourself the treat of steak, try this recipe. You won’t be sorry. What is your favorite recipe that you can share with us at Acorns On Glen?
My mouth is watering. I’m not going to show my husband as I know I would have to run out and buy a couple of ribeyes, but I definitely have this recipe on my radar. Thanks so much!
It is really good. I cut the recipe in half because I can’t imagine all of us here on Glen Road eating 4 ribeyes and we’re big eaters. Thanks for the comment Kmart!
It looks so good. The receipe isn’t that complicated. Will try.
One thing I notice Martko is that you don’t scrimp on your per guest quantity. Quality I have always liked in you.
Thanks for your comment Carolkin! Come over for some ribeye anytime.