This is a print preview of "Delmonico's Dry Age Rib Eyes With Emeril's Worcestershire Sa" recipe.

Delmonico's Dry Age Rib Eyes With Emeril's Worcestershire Sa Recipe
by Global Cookbook

Delmonico's Dry Age Rib Eyes With Emeril's Worcestershire Sa
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  Servings: 4

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.