Reviews (1) Add Rating & Review 11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 4 stars 03/23/2011 woa....this looks amazing! Who wouldn't want this steak!?
Back to Dry-Aged Rib-Eye Steaks with Emeril’s Maitre D’Hotel Butter All Reviews for Dry-Aged Rib-Eye Steaks with Emeril’s Maitre D’Hotel Butter - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6013_100410_ribeye.jpg
Ingredients Ingredient Checklist 1/2 cup vegetable oil 1/2 cup Emeril’s Original Essence or Creole seasoning 4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks 4 (1/2-inch-thick) slices Emeril’s Maitre D’Hotel Butter 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 6013_100410_ribeye.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
6013_100410_ribeye.jpg
6013_100410_ribeye.jpg
Ingredients
Ingredients
- 1/2 cup vegetable oil 1/2 cup Emeril’s Original Essence or Creole seasoning 4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks 4 (1/2-inch-thick) slices Emeril’s Maitre D’Hotel Butter 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
Directions
In a small bowl, whisk together oil and Emeril’s Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
Bring steaks to room temperature 30 minutes before ready to cook.
Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 03/23/2011 woa....this looks amazing! Who wouldn't want this steak!?
Reviews (1)
Add Rating & Review 11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
11 Ratings 5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 7 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 03/23/2011 woa....this looks amazing! Who wouldn't want this steak!?Martha Stewart Member
Rating: 4 stars 03/23/2011
woa….this looks amazing! Who wouldn’t want this steak!?
Rating: 4 stars
All Reviews for Dry-Aged Rib-Eye Steaks with Emeril’s Maitre D’Hotel Butter
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dry-Aged Rib-Eye Steaks with Emeril’s Maitre D’Hotel Butter
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
