- 1
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
Preparation
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.