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Campfire Steaks

Campfire Steaks

These steaks are topped with peppers and a jalapeno sauce, which really enhances the flavor of the meat. Serve the steaks right on the planks they are grilled on for a rustic presentation.

  • Yield: 4 servings


  • 4 untreated cedar shingles, about 5 1/2 X 10 inches each
  • 2 teaspoons vegetable oil
  • 4 rib eye steaks, about 1 inch thick (about 10 ounces each)
  • 2 teaspoons Rustic Rub
  • 4 teaspoons Green Jalapeno Sauce
  • 1 large bell pepper, thinly sliced
  • 1 large onion, thinly sliced;
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne


  • Prepare a grill and light the fire.

  • Rub 1 side of each shingle with 1/2 teaspoon oil. Place the steaks on the planks and flatten them out with the heel of your hand. Season each steak with 1/2 teaspoon rub. Spread each steak with 1 teaspoon jalapeno sauce. Combine the bell pepper and onion in a bowl and season with the salt and cayenne.

  • Divide the mixture into 4 equal portions and top each steak with a portion.

  • When the grill is hot, place the planks in the center. Close the lid and cook for about 10 minutes for rare, 14 to 16 minutes for medium-rare. Remove the planks from the grill using a long-handled spatula. If the plank catches fire, douse it with a little water.