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Cowboy Steaks

  • Yield: 4 servings


  • 4 10-ounce ribeye steaks, 1-inch thick
  • 5 teaspoons Creole Seasoning, or to taste
  • 1/4 cup olive oil
  • 6 cups assorted fresh wild mushrooms (Chanterelles, Shiitake, Oyster, Black Trumpets), sliced
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green onions
  • 3 tablespoons minced garlic
  • 1 teaspoon salt
  • Black pepper
  • 4 tablespoons unsalted butter, cut in 8 pieces


  • Sprinkle steaks all over with Creole seasoning, 1 teaspoon for each; pound seasoning into meat once or twice with the side of a heavy knife or palm of your hand.
  • Heat oil in a large skillet over high heat. When oil is very hot and almost smoking, add steaks and sear first side only, about 4 minutes. Turn steaks to sear other side, 2 minutes. Add mushrooms, yellow and green onions, garlic, salt, 10 turns pepper and the remaining 1 teaspoon seasoning; sauté 2 minutes. Turn steaks again, dot with butter, cover skillet and cook 1 minute more. Serve steaks with mushrooms and juices spooned over.