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Campfire Steaks


  • 2 (10 ounce) rib eye steaks
  • 1 tablespoon olive oil
  • 2 tablespoons Essence
  • 2 cedar planks
  • 2 cups julienne trinity,( mixture of chopped green pepper, onion and celery)
  • Salt and pepper
  • For theRemoulade
  • 1 cup prepared or homemade mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 3 tablespoons minced celery
  • 3 tablespoons chopped green onions
  • 3 tablespoons creole mustard
  • 2 tablespoons chopped parsley
  • Essence


  • Preheat the oven to 400 degrees F. Season each steak with olive oil and Essence. In a smoking hot saute pan, sear the steaks for 1 minute on each side. Place the steak on the cedar plank and top with 1 cup of the trinity. Season with salt and pepper. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare. Make the remoulade: In a sauce pan, combine all the ingredients together and mix till smooth. Bring the sauce up to a simmer. Remove the steaks from the oven and place on plates. Drizzle warm remoulade over the steaks. Garnish with chopped parsley and Essence.