Emeril's Delmonico Bone-In Rib Steaks

Recipe courtesy of Emeril Lagasse, 2007
TOTAL TIME: 1 hr 5 min
Prep: 50 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 manly servings
LEVEL: Intermediate

ingredients

  • 4 (22 to 24-ounce) bone-in rib steaks, preferably quality prime beef that has been wet and dry aged
  • 2 tablespoons vegetable oil
  • Essence, recipe follows
  • Kosher salt and freshly ground black pepper
  • Parmesan Truffled Potato Chips, recipe follows
  • Garlic Mushrooms, recipe follows
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
GARLIC MUSHROOMS:
  • Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003
    • 1 tablespoon olive oil
    • 1 tablespoon chopped shallots
    • 1 teaspoon chopped garlic
    • 1 1/4 pounds assorted mushrooms, such as oyster, shiitake, button, portobello, wiped clean, stems removed and halved
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon unsalted butter
    PARMESAN TRUFFLED POTATO CHIPS:
    • 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
    • 4 cups vegetable oil, for frying
    • 1/4 cup grated Parmesan
    • 1 tablespoon truffle oil
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
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    Directions

    Allow the steaks to come to room temperature for up to 1 hour. Rub the steaks on both sides with the vegetable oil and season liberally, to taste, with the Essence, salt, and pepper.

    Preheat the oven to 450 degrees F.

    Preheat a grill, grill pan, or cast iron skillet to medium-high. When hot, grill the steaks until seared on both sides, about 4 minutes per side. Transfer steaks to a baking sheet and place in the oven. Bake until meat reaches the desired temperature, 120 to 125 degrees F for medium rare. Remove from the oven and let sit for 5 minutes before slicing and serving.
    Combine all ingredients thoroughly.

    Yield: 2/3 cup

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.

    Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, until fragrant, about 1 minute. Add the mushrooms, salt, and pepper, and cook, stirring, until softened and the mushrooms are tender and release their liquid, about 5 to 6 minutes. Add the butter and cook, stirring, for 1 minute.

    Remove from the heat and serve immediately.

    Yield: 4 servings
    Using a mandoline or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.

    Heat the oil in a large, heavy pot to between 340 and 350 degrees F.

    Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

    Yield: 4 servings
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