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Delmonico's Dry Age Rib-Eyes With Worcestershire Sauce


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Delmonico's Dry Age Rib-Eyes With  Worcestershire Sauce 0 Picture


  • 1/2 cup vegetable oil
  • 1/2 cup Creole seasoning (see * Note)
  • 4 bone-in dry aged rib-eye steaks (abt 20 to 22 oz ea)
  • 1 pound parsnips peeled, and sliced into paper-thin strips
  • Salt to taste
  • 4 cups Mash Potatoes (see recipe), hot
  • 1 cup Emeril's Homemade Worcestershire Sauce (see recipe)
  • 1 tablespoon finely-chopped fresh parsley leaves


Servings 1


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer to 360 degrees.

In a small bowl, combine the oil and Creole seasoning. Mix well. Spread each side of the steaks completely with the Creole seasoning mixture. Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours.

Remove and bring the room temperature before grilling, about 30 minutes. Preheat the grill. Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare. A sauté pan or grill pan can be substituted for a grill.

Fry the parsnips until golden brown. Remove the parsnips from the oil and drain on paper towels. Season with salt. Remove the steaks from the grill and cool for a couple of minutes before serving.

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.

This recipe yields: 4 servings.

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