Emeril's Delmonico Bone-In Rib Steaks

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 50 min
  • Cook: 15 min
  • Yield: 4 manly servings
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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

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

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

Garlic Mushrooms:

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


  1. 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.
  2. Preheat the oven to 450 degrees F.
  3. 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch; Published by William Morrow, 1993.

Parmesan Truffled Potato Chips:

Yield: 4 servings
  1. 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.
  2. Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
  3. 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.

Garlic Mushrooms:

Yield: 4 servings
  1. 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.
  2. Remove from the heat and serve immediately.
  3. Recipe courtesy Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003

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