Delmonico's Dry Age Rib-Eyes With Worcestershire Sauce

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

Directions

* 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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