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.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.
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.
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.
Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003