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  • Delmonico's Dry Age Rib Eyes With Emeril's Worcestershire Sa

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    Delmonico's Dry Age Rib Eyes With Emeril's Worcestershire Sa
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. vegetable oil
    • 1/2 c. Creole seasoning (see * Note)
    • 4 x bone-in dry aged rib-eye steaks (abt 20 to 22 ounce ea)
    • 1 lb parsnips peeled, and sliced into paper-thin strips Salt to taste
    • 4 c. Mash Potatoes (see recipe), warm
    • 1 c. Emeril's Homemade Worcestershire Sauce (see recipe)
    • 1 Tbsp. finely-minced fresh parsley leaves

    Directions

    1. Preheat the fryer to 360 degrees.
    2. In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mix. Place in a shallow pan, cover with plastic wrap and chill for at least 4 hrs.
    3. Remove and bring the room temperature before grilling, about 30 min. Preheat the grill. Place the steaks on the grill and cook for about 4 to 6 min on each side for medium-rare. A saute/fry pan or possibly grill pan can be substituted for a grill.
    4. Fry the parsnips till golden. Remove the parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from the grill and cold for a couple of min before serving.
    5. Place the steaks and potatoes on each serving plate. Spoon 1/4 of the sauce over each steak. Pile the parsnips on top of the potatoes. Garnish with parsley.
    6. This recipe yields: 4 servings.

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